6 eggs, separated
150g caster sugar
zest and juice of 2 limes
125g desiccated coconut
2 tablespoons of caster sugar
1 cup raspberries
Sponge: Pre-heat the oven to 170ºC. Lightly grease and line a roulade tin (approximately 39x26cm) with baking paper. Whisk the egg yolks and sugar together until thick and pale. Add the zest and juice of the limes and the coconut to the yolks and sugar and whisk to combine.
Whisk the egg whites until stiff and, using a large metal spoon, fold into the yolk mixture. Pour into the roulade tin and smooth down with a palette knife. Bake 15-20 minutes until set. Remove and place on a cooling rack. Cover the top with a clean damp tea-towel. When the sponge is cold, replace the tea towel with a piece of baking paper. Wrap well in plastic wrap. The sponge can be made 1 day ahead.
Filling: Whip the cream until it holds soft peaks. Gently fold in the mascarpone and sugar until well combined. Stir through the raspberries.
To finish: Invert the roulade onto a fresh sheet of baking paper and carefully peel off the paper that the roulade was baked in. Spread the raspberry cream evenly over the whole roulade. With the longest side towards you and using the baking paper, carefully begin to lift and roll the sponge. As you finish rolling, lift up the roulade on the paper. Place it on the edge of your serving platter and tip gently so the seam of the roulade ends up underneath. Remove the paper and dust with icing sugar. Serve with extra fresh raspberries.
Wine Match: Ngatarawa Alwyn Noble Harvest Riesling 2002 (375 ml) Sweet, rich desserts require equally sweet, rich wine. Alwyn Noble has intensity and depth of flavour to match this dessert superbly. Over $40 (375 ml)