Mediterranean Roulade

Serves 10 as a side | Takes 50 min

Ingredients

70g butter + extra

160ml cake flour

500ml milk

7 eggs, separated

30g Pecorino cheese, grated + extra

250g Ricotta cheese

250ml Feta cheese

250ml sour cream

50g soft sundried tomatoes, drained and chopped

handful basil

100g kalamata olives

75g basil pesto

Method

Preheat oven to 200°C. Line a 38cm x 25cm baking tray with baking paper. Melt the butter on medium-low. Add the flour and stir for a minute. Add the milk, beating until thickened. Take off the heat and add the egg yolks, one at a time, beating well after each addition. Take off the heat and season.

Beat the egg whites with a pinch of salt until stiff peaks form. Fold a third of the whites into the yolk mixture. Then fold in the rest of the egg whites.

Spread the mixture into the prepared tray. Sprinkle the Pecorino over and bake for about 15 minutes until golden and cooked. Turn out onto another sheet of baking paper to cool.

Mix the Ricotta, Feta and sour cream together. Season, then spread the mixture over the roulade, leaving a 1cm border. Using the paper as a guide, roll the roulade up from the longest side, finishing seam-side down. Wrap in plastic wrap, then chill for at least 4 hours or overnight.

Slice the roulade and serve at room temperature with the tomatoes, basil, olives, pesto and extra Pecorino shavings scattered over.

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