Ingredients
- 1 swiss roll
- 3 tbsp brandy
- 300 ml raspberry yoghurt
- 100 g fresh or frozen raspberries, hulled or defrosted
- 300 ml double or whipping cream
- Whipped cream to decorate
Cooking Process
1. Slice the Swiss roll thinly and use to line the base and sides of a 900 ml pudding basin.
2. Carefully spoon over the brandy.
3. In a bowl, mix together the yoghurt and raspberries.
4. Whip the cream until thick and fold into the yoghurt mixture.
5. Pour over the Swiss roll and freeze for 2 hours or until firm.
6. Dip the basin briefly in warm water to help turn out the pudding.
7. Decorate with piped whipped cream and serve immediately.
Bon Apetite!
Georgian eggplant rolls with nuts