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Recent Reviews

Re:Chocolate Roulade with Raspberry Filling

I have made this several times following the recipe closely and even lowering the temp of the egg whites, but found no matter how I adapt it, the raspberry filling always curdles. I wonder if the acid in the raspberry is to blame. Anyway, my workaround is to ditch the egg whites and just whip cream with sugar and very soft butter and fold in the raspberry puree at the end. If you don't use butter and just use cream, the filling will not hold when the cake is rolled. The other parts of the recipe are reliable and the finished product always receives raves when I serve it.

Posted: 11:16 am on January 1st 2016