The moment that I see at Martha Stewart show this chef Michel Roux's “Roulade Marquis”, I knew it is a very good, exceptional dessert. As he had a little trouble to get it out of the parchment paper to put on the wax paper to roll it, /you can watch his video/ I knew I would have the same trouble too….I am not a professional pastry chef as he is…., but I decided to try to see if I am able to do it, as he did it!
3 medium egg yolks ( *using 1 cup of confectionary sugar)
4 medium egg whites (*using 1/2 cup of confectionary sugar)
1 generous cup Raspberry Coulis (optional) recipe at the end
8. Meanwhile, line a large wire rack with a clean, large piece of wax paper..
Turn cake out onto prepared rack and carefully peel off parchment paper from baked
Let stand 5 minutes to cool.
with remaining 1/4 cup confectioners' sugar until ribbons form; set aside.
using a serrated knife, carefully trim edges from all four sides.
Slice roulade crosswise and serve dusted with confectioners' sugar and drizzled with coulis.