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!
This dessert is light, not so sweet; the raspberry brings a special taste and a vibrant red color! It is nice to look at it; delightfully good dessert!
There is no flour in this recipe; it is only one tablespoon +1teaspoon and 1/2 of potato flour. My NOTE: I didn’t have this flour, I used corn starch, but I would definitely increase to double amount, this way the baked flan will be a little more consistent, to roll it better. Later, I found potato flour at Red Mill, but is available from “” to many specialty flour shops!

    1 tablespoon butter, room temperature, for parchment sheet
    1/4 cup all-purpose flour, for dusting parchment sheet
    1 3/4 cups confectioners’ sugar, (1cup+1/2cup+1/4cup)
    3 medium egg yolks ( *using 1 cup of confectionary sugar)
    4 medium egg whites (*using 1/2 cup of confectionary sugar)
    1/2 cup unsweetened cocoa
    1 tablespoon plus 1 1/2 teaspoons potato flour (I used corn starch)
    1 generous cup heavy cream (*using 1/4 confectionary sugar)
    1 1/4 cups fresh raspberries (I used a very good, seedless, raspberry jam)

    1 generous cup Raspberry Coulis (optional) recipe at the end


   1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter and flour parchment paper and set aside.

    2. In the bowl of an electric mixer fitted with the whisk attachment, beat yolks adding 1 cup confectioners' sugar in a bowl until ribbons form; set aside. 

MY NOTE: this is what "ribbons form" 

these are  ribbons :

3. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add 1/2 cup confectioners' sugar and continue whisking until stiff peaks form.

    4. Whisk in one-third of the yolk mixture into the egg white mixture; fold in remaining yolk mixture using a metal spoon until it is almost fully incorporated.

     5. Sift cocoa and potato flour into bowl; gently fold with a metal spoon until just combined.

    6. Using an offset spatula, spread batter on prepared baking sheet to form a 10 1/2-by-12-inch rectangle, about 5/8 inches thick.


        7. Transfer to oven and bake 425F until cake springs back when touched, 8 to 10 minutes.

       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.


     9. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream
         with remaining 1/4 cup confectioners' sugar until ribbons form; set aside.

    10. Using a pastry brush, brush 1/4 cup raspberry coulis (recipe follow) over cake;
           using a serrated    knife, carefully trim edges from all four sides.

    11. Using an offset spatula spread whipped cream over cake, leaving a 5/8-inch border all around; 
          top with raspberries. 
    12. Starting from one of the long sides, gently roll up cake, using the wax paper to help you. 

            13 Transfer cake to refrigerator and let chill 2 to 3 hours.

Slice roulade crosswise and serve dusted with confectioners' sugar and drizzled with coulis.

Raspberry Coulis: (optional, to drizzle on top)
 ·            4 cups raspberries
o             1/3 cup Stock Syrup
o             Juice of 1/2 lemon
 1.     Place all ingredients in the jar of a blender; blend until smooth. Strain through a cheesecloth-lined or fine strainer.


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