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Ingredients (12)
ROULADE:
4 | eggs — large, separated |
170 g | cator sugar |
5 ml | vanilla — essence |
62 g | self-raising flour |
42 g | cocoa powder |
salt — pinch |
FILLING:
1 cup | raspberries |
3 Tbs | rose syrup |
1 cup | cream |
1 Tbs | castor sugar |
TO SERVE:
12 | organic white/pink rose petals |
4 | fondant hearts |
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