Raspberry and White Chocolate Roll

A delicious white chocolate cream cheese filling is topped with raspberries and rolled up in a meringue crust to create this easy yet delicious dessert. Can be served with raspberry sauce. (Be prepared to leave this in the refrigerator for a few hours.)

• Preparation Time: 35 mins
• Cooking Time: 10 mins
• Total Time: 45 mins
• Calories: 296 Calories

Ingredients

• 4 egg whites
• 4 (1 ounce) squares white chocolate, chopped
• ¾ cup sour cream
• 1 cup fresh raspberries
• 4 ounces cream cheese, softened
• ¾ cup superfine sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 10x12 inch baking pan with parchment paper.

Step 2

In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread batter into prepared pan.

Step 3

Bake in preheated oven for 10 minutes, or until lightly browned. Carefully turn onto a sheet of parchment paper that has been sprinkled with superfine sugar. Remove paper from bottom. Set aside.

Step 4

Melt white chocolate, and set aside to cool to room temperature. In a medium bowl, beat cream cheese and sour cream until smooth. Blend in melted white chocolate. Spread over meringue sheet, leaving 1/2 inch border. Sprinkle evenly with raspberries. Carefully roll up the meringue from a short end, using the paper as a guide. Wrap securely in the paper and plastic wrap, and chill until firm. Cut into slices to serve.