Pimms and Raspberry Roulade Recipe

Pimms and Raspberry Roulade Recipe

Cake:

6 free-range eggs, separated

125g caster sugar

100g dark chocolate

2 tablespoons of good quality cocoa powder

150 ml boiling water mixed with 2 dessert spoons of instant coffee granules

 

Filling:

250g marscapone cheese

200g double cream

1tsp vanilla bean paste

 

Pimms syrup:

100ml water

50g of sugar

20ml Pimms

1. Make the syrup first so that it has a chance to cool. Put the sugar and water into a saucepan and bring to the boil. Once all of the sugar has dissolved, tip the Pimms into the saucepan, stir and set aside. 

 

2. Heat the oven to 220 degrees Celsius, 428 degrees Fahrenheit. 

 

3. Line a Tala Performance large baking tray with baking paper. 

 

4. Whisk egg yolks and caster sugar thoroughly. 

 

5. Place the chocolate in a separate bowl and pour over the hot coffee. Whisk until the chocolate is melted.

 

6. Pour the chocolate and coffee mixture into the eggs and sugar mixture and mix again. 

 

7. Whisk the egg whites until they double in volume and stand up in confident peaks. 

 

8. Carefully fold the egg whites into the chocolate mixture until there are no little flecks of egg white remaining.

 

9. Pour the mixture into the baking tin and use a knife to push the mixture into the corners and make sure the mixture is evenly distributed. 

 

10. Place in the centre of the oven and bake for around 12 minutes, until the top is springy to the touch. 

 

11. When baked, allow the cake to cool in its tin while you press on with making the filling. 

 

12. Whip the double cream until it thickens, then stir in the marscapone and vanilla paste. 

 

13. When cool, place a large piece of baking paper onto your worktop and flip the cake onto it. Carefully peel away the baking paper.

 

14. Gently prick the cake all over with a fork, and use a table spoon to drizzle the Pimms syrup all over it.

 

15. When is has fully soaked up the syrup. Dollop the cream and cheese mixture all over the surface and spread evenly with a knife. 

 

16. Roughly chop the raspberries and scatter over the surface. 

17. Now your cake is ready to roll up! Carefully lift the cake and roll from the shorter side until you have rolled all the way. Don't worry about the inevitable cracks, they just add to the authenticity!

 

18. Sprinkle with icing sugar and serve with extra raspberries if you want to! Enjoy!

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