Best 2 Raspberry And White Chocolate Roll Recipes
Indulge in a delightful culinary journey with our tantalizing Raspberry and White Chocolate Roll, a symphony of flavors that will leave you craving for more. This exquisite dessert combines the vibrant tartness of raspberries with the rich, creamy sweetness of white chocolate, creating a harmonious balance that dances on your palate. Each bite offers a burst of fruity freshness and a velvety smooth texture, making it an irresistible treat for any occasion.
This comprehensive article provides you with two delectable variations of this classic roll: a Raspberry and White Chocolate Roll with Whipped Cream and a Raspberry and White Chocolate Roll with Cream Cheese Frosting. Both recipes offer a unique twist on this beloved dessert, ensuring that every bite is an unforgettable experience.
The first variation features a light and fluffy whipped cream filling, adding a delicate touch of sweetness that perfectly complements the tangy raspberries and rich white chocolate. The second variation boasts a luscious cream cheese frosting, offering a creamy and tangy layer that elevates this dessert to new heights of flavor.
Detailed instructions and helpful tips guide you through the process of creating these delightful rolls, ensuring success even for novice bakers. You'll discover how to make the perfect sponge cake, whip up a velvety smooth filling, and assemble the roll with precision.
With stunning photographs that capture the essence of these Raspberry and White Chocolate Rolls, this article is a visual feast that will entice your taste buds and inspire you to create these culinary masterpieces in your own kitchen. So, prepare to embark on a delightful journey of flavors and textures as you explore the world of Raspberry and White Chocolate Rolls.
WHITE CHOCOLATE RASPBERRY CHEESECAKE
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Provided by Cindy Catudal Shank
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 10h
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g
RASPBERRY CAKE ROLL
This is a really tasty dessert, and it doesn't have as many calories as some other sweets. It's also a lot easier to make than you might think. Give it a try!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.
Nutrition Facts :
Tips and Conclusion
Creating a delicious raspberry and white chocolate roll requires careful attention to detail and precise execution. Here are some essential tips to ensure success:
- Mise en Place: Before you begin, ensure all your ingredients are measured, prepped, and ready to use. This will help streamline the baking process and prevent any scrambling for missing items.
- Properly Whip the Egg Whites: Achieving stiff peaks is crucial for creating a light and airy sponge cake. Whip the egg whites gradually, starting at a low speed and increasing it as they begin to foam. Continue whipping until they form stiff, glossy peaks that hold their shape when the whisk is lifted.
- Gently Fold the Egg Whites: When incorporating the whipped egg whites into the batter, use a spatula and perform gentle folding motions. This technique preserves the air incorporated into the egg whites, resulting in a delicate and fluffy sponge cake.
- Prevent Overmixing: Avoid overmixing the batter, as this can result in a dense and tough cake. Mix just until the ingredients are well combined, taking care not to overwork the gluten in the flour.
- Properly Baked Sponge Cake: To achieve an evenly baked sponge cake, ensure your oven is preheated to the proper temperature before baking. Bake the cake until a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking, as this can cause the cake to collapse.
- Rolling the Cake: Once the sponge cake is baked, immediately transfer it to a parchment paper-lined surface. While still warm, carefully roll the cake into a tight cylinder shape. This helps the cake retain its shape and prevents cracking when filled.
- Chill the Cake: After rolling the cake, chill it in the refrigerator for at least 30 minutes. This firms up the cake, making it easier to spread the filling and prevents it from breaking apart.
- Generously Fill the Cake: Use a generous amount of raspberry jam and white chocolate ganache to fill the cake. Spread the fillings evenly, ensuring they reach the edges of the cake. This will create a luscious, flavorful filling that complements the delicate sponge cake.
- Chill the Filled Cake: After filling the cake, chill it again for at least 30 minutes. This helps set the filling and makes it easier to slice and serve.
- Decorate as Desired: Before serving, decorate the raspberry and white chocolate roll as desired. You can use additional fresh raspberries, white chocolate shavings, or powdered sugar for an elegant presentation.
In conclusion, creating a delightful raspberry and white chocolate roll requires patience, attention to detail, and a passion for baking. By following these tips and meticulously executing each step, you can achieve a stunning and delectable dessert that will impress your friends and family. Indulge in the harmonious blend of sweet raspberries, rich white chocolate, and fluffy sponge cake, and savor every bite of this delightful treat.
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