Syn-Free Raspberry Roulade

Instructions

1. Preheat your oven to 180°C (350°F) and line a Swiss roll tin with parchment paper.
2. In a large bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
3. In another bowl, whisk the egg yolks, half of the sweetener, vanilla extract, and baking powder until pale and fluffy.
4. Gently fold the yolk mixture into the egg whites using a spatula.
5. Spread the mixture evenly in the prepared tin and bake for 15 minutes until risen and firm to the touch.
6. Once baked, turn it out onto a clean tea towel and carefully peel off the parchment paper.
7. While it cools, mix the quark with the remaining sweetener.
8. Spread the quark mixture evenly over the roulade, then sprinkle with raspberries.
9. Using the tea towel, carefully roll up the roulade from one short end.
10. Let it set in the refrigerator for at least 30 minutes before slicing.

Chef’s Tips

• If fresh raspberries are out of season, use frozen ones but ensure they are fully defrosted before use.
• For an extra hint of flavor, add a touch of lemon zest to the quark filling.
• Serve immediately after refrigeration to enjoy the freshest taste and texture.

Nutrition (per serving)

Approximate calories: 70, Protein: 5g, Carbs: 10g, Fat: 2g

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