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- White Chocolate and Black Forest Roulade
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Ingredients
- 170 g of white chocolate (150g finely chopped, 20g melted)
- 300 ml of double cream
- 150 g of frozen black forest fruits
- 110 g of caster sugar, plus 80g for the meringue mushrooms (optional)
- 40 ml of vegetable oil, plus extra for the tin
- 3 large eggs, yolks and whites separated, plus 1 large white for the meringue mushrooms (optional)
- 0.25 tsp of cream of tartar
- 1 tsp of vanilla bean paste
- 50 ml of whole milk
- 30 g of plain flour
- 30 g of cornflour
- 2 tbsp of desiccated coconut, to decorate (optional)
- 1 tsp of cocoa powder, for dusting the meringue mushrooms (optional)
- 0.25 tsp of fine sea salt