BAKE IT BEAUTIFUL

From vibrant food colouring to to creamy chocolate, Dr. Oetker has everything you need to whip up an Easter showstopper

Vanilla raspberry and white chocolate roulade 1 HOUR | SERVES 8 | A LITTLE EFFORT

egg white 1 caster sugar 50g edible flowers 12 (optional) butter for the tray

Dr. Oetker Fine Cooks’ White Chocolate 100g, broken into chunks

Dr. Oetker Extra Strong Food Colouring Gel green and yellow

SPONGE eggs 4 caster sugar 100g, plus extra to coat

Dr. Oetker Madagascan Vanilla Extract 1 tsp plain flour 100g, sifted

Dr. Oetker Baking Powder 1 tsp DECORATION mascarpone 200g

Dr. Oetker Madagascan Vanilla Bean Paste 1 tsp icing sugar 30g double cream 150ml raspberries 100g, halved, plus extra to decorate

• Lightly whisk the egg white with 1 tsp water in a bowl. Pour the caster sugar into another bowl. Use a paint brush to lightly brush each edible flower all over with the egg, then sprinkle with the sugar. Gently shake, then dry on a wire rack for at least 4 hours.

• Heat the oven to 180C/fan 160C/gas 4. Butter and line a 33cm x 23cm swiss roll tray. To make the sponge, whisk together the eggs, sugar and vanilla in a bowl until light and creamy. Fold in the flour and baking powder, then spread the mixture in an even layer on the tray. Bake for 10-12 minutes or until golden, springy and cooked through. Cool in the tin for 10 minutes. Put a sheet of baking paper on a worksurface and dust with caster sugar. Turn the sponge out onto the paper, peel off the paper backing, then cover with a clean tea towel and cool completely.

• Melt the white chocolate in a heatproof bowl set over simmering water. Stir until melted, then pour half onto a baking-paperlined tray and spread to an even thickness. Divide the rest of the chocolate between two bowls. Mix in 1-2 drops of green food colouring in one and 1-2 drops of yellow in the other. Spot each of the coloured chocolates onto the white chocolate, then swirl with a cocktail stick to create a marbled effect. Leave to set, then cut into shards with a sharp knife.

• Put the mascarpone and vanilla paste in a bowl and sift over the icing sugar. Whisk until smooth. Whip the double cream then fold into the mascarpone. Transfer a quarter into a piping bag fitted with a large star nozzle.

• Spread the remaining cream mixture over the sponge, leaving a border all around the edges, then top with the raspberry halves. With the shortest side of the sponge facing you, lightly score a line about 2cm from the edge then roll tightly, using the paper to help you. Put on a serving plate and pipe the remaining cream down the centre on top of the roulade. Top with raspberries, the chocolate shards and flowers.

Best eaten within 2 hours.