30 Minutes

natural yogurt, 1 cup
raspberries, 8,8 oz
sugar, 5 tbsp
eggs, 3
self raising flour, 1,7 oz
vanilla extract, 1 tbsp
blanched almonds, 1,6 oz
jam, 2 tbsp
flaked almonds, 5 tbsp


Whisk the egg yolks with 4 tablespoon of sugar until pale and creamy. After that, whip the egg whites until firm with 1 tablespoon of sugar and stir them gently into the egg yolks. Sift the flour and add it to the egg mixture with 1 tablespoon of vanilla essence, the finely crushed blanched almonds and stir well making a smooth mixture. Put it onto a baking pan on a sheet of baking paper and cook it in the oven at 180°C for 20 mins. When it is cooked take it out of the oven and let it cool down for a few minutes. Then whilst the sponge is still warm roll it up, utilize the baking paper to assist with the rolling. Smear the yogurt over it then lay the washed raspberries on top. Roll it tight and wrap it well with the baking paper. After that, put it in the fridge for a 2 hours. Toast the almond flakes in a pan for a couple of minutes. Remove the baking paper then spread some jam over the roll and drizzle the almond flakes over it. Slice and serve it!

Thanks to:My Little Italian Kitchen