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Tala Cooking x Milkybar® White Chocolate and Raspberry Mini Rolls

We've teamed up with Tala Cooking to bring you this delicious bake that balances fresh tangy raspberries with creamy MILKYBAR chocolate. 

Prep time: 35 mins, plus chilling time

Bake time: 10 mins

Serving : 18

1 mini roll per serving

Each serving contains:


of an adult’s Reference Intake (RI)*
Energy per 100g:1998kJ/478kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

You'll need:

  • Cake:
  • 4 large eggs
  • 100g plain flour, sifted
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Filling:
  • 230g mascarpone cheese
  • 150g fresh raspberries
  • 50g icing sugar
  • Coating:
  • 150g MILKYBAR chocolate

Tips to involve little Farmers

Little bakers will love rolling the cakes in the melted MILKYBAR! 


  • 1

    Preheat the oven to 180°C/160°C fan/gas mark 4.

  • 2

    Separate egg yolks from egg whites into 2 separate bowls.

  • 3

    Whisk the egg whites to stiff peaks. Add half of the caster sugar and beat until the sugar has dissolved completely.

  • 4

    Add the remaining sugar to the egg yolks and whisk until nice and fluffy.

  • 5

    Add the egg whites to the egg yolks a bit at a time and gently fold in with the help of a spatula.

  • 6

    Add the sifted flour, baking powder and vanilla extract to the mixture and gently mix everything together until well combined.

  • 7

    Pour the mixture into a 35cm x 25cm tray, lined with greaseproof baking paper, spread it evenly with the help of a spatula then bake for 10 mins

  • 8

    Let the cake cool down completely then cut it into 2 layers with a serrated knife.

  • 9

    Make the filling: Wash and blend the raspberries. Sift them so that all seeds can be removed. Add the blended raspberries to the mascarpone cheese together with the icing sugar. Beat until combined.

  • 10

    Divide the filling between the 2 cake layers and spread it around with the help of a spatula.

  • 11

    Cut each cake into 9 even rectangles. Carefully roll each piece up and wrap it in clingfilm to keep the shape and transfer to the fridge for at least 2 hours.

  • 12

    Melt the chocolate in a heatproof bowl over a pot with simmering water.

  • 13

    Coat the cake rolls with the melted chocolate.

  • 14

    Serve and enjoy!

More Milkybar® recipes

Milkybar® and raspberry tray bake squares

Why not try our Milkybar® and raspberry tray bake squares, great to share with the whole family!

Find out more