Super‑easy, fluffy low‑carb roly‑poly with a rich, creamy filling, perfectly complemented by the fresh taste of raspberries. It's simple to make, and anyone can do it. In half an hour, you will have a dessert that everyone will love – even those who usually avoid low‑carb food.
Shop ingredients
Nutrition (1 serving)
- 88 kcal
- 2,5 g carbohydrates
- 7 g fats
- 3,7 g protein
Per 21 portions
- 5 eggs
- 60 g vanilla powdered sweetener
- 40 g wholegrain spelt flour
- 1 packet curd cheese
- 1 packet mascarpone
- 30 g vanilla powdered sweetener
- 20 g freeze-dried raspberries
Instructions
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Separate the eggs. Whisk the whites into stiff peaks with a pinch of salt. Whisk the yolks with the sweetener to a thick foam. Add the sifted flour to the yolks and mix. Then gradually fold in the stiff peaks (slowly, a small amount at a time).
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Pour the dough into a baking tray lined with baking paper, make sure it reaches the sides and smooth it over. Bake at 160 degrees for 10 minutes.
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Take the dough out of the oven and roll it up whilst hot. Let it cool whilst rolled up.
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For the cream, whisk the curd cheese with mascarpone and sweeten it according to your preference. Using a mortar, crush the freeze‑dried raspberries into a dust. Add the raspberry dust to the cream.
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Slowly unroll the dough. Top it with cream (save a small amount for the top) and roll it up again. Leave it to set for a couple of hours in the fridge. Before serving, top it with the leftover cream, freeze‑dried raspberries and fresh fruit.
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Enjoy!
