brochure newsletter

It-Tnejn Li Huma 10.03.11

click here to download



Serves 6-8



4 eggs

125g caster sugar

75g plain flour, sifted

200g white chocolate

300ml double cream

Few drops vanilla essence

2x190g jars cranberry sauce

5 tangerines, peeled, segmented and roughly chopped



  • - preheat the oven to 190C/Gas5
  • - line a swiss roll tin with baking parchment and using an electric whisk, whisk the eggs and sugar in a bowl then set over a pan of warm water for about 5-7 minutes until the mixture is really thick and leaves a trail when a spoonful is drizzled over the surface of the mixture
  • - remove from the heat and fold in the flour
  • - pour the mixture into the tin and bake for about 15 minutes, until springy
  • - lay a piece of baking parchment bigger than the tin on the work surface, remove the sponge from the oven and turn out onto the paper immediately
  • - lift the paper along the short edge to roll the sponge up and leave to cool
  • - melt the white chocolate; whisk the double cream and vanilla extract in a bowl until soft peaks form
  • - carefully fold in the cranberry sauce and then ¾ of the melted white chocolate
  • - unroll the sponge and scatter over the tangerines, then spread the white chocolate cream on top
  • - roll up the sponge in the same direction as it was rolled before and place, seam side down on a serving platter
  • - drizzle the remaining white chocolate all over the roulade