-
1
Grease a 20cm springform pan.
-
2
Line base and side with baking paper extending it 2 cm above edge of pan.
-
3
Combine the raspberries, sugar and 1/4 cup of water in a pan.
-
4
Stir over a low heat until the sugar is dissolved, then bring to the boil.
-
5
Remove from the heat and refrigerate until cool.
-
6
Set aside 1/4 cup of syrup to spoon over roll slices (top and bottom).
-
7
Cut each jam roll into five even pieces then arrange half the slices over the base of the pan.
-
8
Spoon half the reserved syrup over.
-
9
Sprinkle gelatine over extra water in a heatproof jug.
-
10
Stand jug in pan of simmering water and stir over heat until dissolved.
-
11
Remove and cool to room temperature.
-
12
Beat mascarpone in a large bowl until smooth.
-
13
Add raspberry mixture and gelatine mixture.
-
14
Combine cream and icing sugar in a bowl.
-
15
Beat with elecric mixture until soft peaks form.
-
16
Fold cream into mascarpone mixture until combined.
-
17
Spoon mascarpone mixture over roll slices, smooth surface then arrange remaining slices over filling.
-
18
Spoon remaining reserved syrup over them.
-
19
Cover and refrigerate over night or until the filling is set.
-
20
Transfer to a plate, brush top with jam and decorate with shaved white chocolate.
