Raspberry & White Chocolate Scroll

Prep Time
Cook Time


  • 2 x 125g Perfection Raspberries
  • 3 cups self raising flour
  • 1/4 cup pure icing sugar
  • 2/3 cup thickened cream
  • 3/4 cup milk
  • 200g white chocolate, chopped

Vanilla glaze

  • 1/2 tsp vanilla bean paste
  • 1 tbs milk
  • 1/2 cup pure icing sugar


  1. Preheat oven to 200°C fan forced. Dust a baking tray with a little flour. Sift flour and sugar in a bowl. Add cream and milk. Stir to a soft dough. Turn onto a lightly floured surface and knead gently until dough comes together.
  2. Roll out the dough on non-stick baking paper to form a 30 x 26cm rectangle. Scatter the chocolate then enough raspberries over the dough. Starting with the long side closest to you, roll up firmly to form a log. Cut 12 slits, at even intervals into the top of the scroll.
  3. Put scroll onto the tray. Bake for 25-30 minutes or until golden.
  4. For the glaze; Combine the vanilla and milk in a small bowl. Microwave for 20 seconds until warm. Stir into the icing sugar, mix until smooth. Drizzle over the warm scroll. Cut into pieces and serve warm with remaining raspberries.