Serves 6
This cheese and egg roll is just a little more classy and easier to serve for a special brunch. Serve it with salad greens dressed with our Classic Balsamic Vinaigrette. Delicious with the bacon. Without the bacon it is ideal for a light lunch.
Recipe Category

You will need

1 x 400 ml Ina Paarman’s Creamy Cheese Pasta Sauce
6 extra large eggs1 T (15 ml) Ina Paarman’s White Sauce Powder
½ cup (60 g) grated parmesan or pecorino cheese
1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto or Basil Pesto
1 punnet mixed salad greens
¼ cup (60 ml) Ina Paarman’s Classic Balsamic Vinaigrette
handful of cherry tomatoes


Adjust the oven shelf to the middle position. Pre-heat the oven to 180°C.
Line a 23 cm x 33 cm swissroll pan with baking paper. Butter the paper.
Pour the Creamy Cheese Pasta Sauce into a medium size mixing bowl. Separate the eggs carefully. The yolks must be stirred into the sauce and the whites kept separately in a clean medium mixing bowl (don’t use a plastic bowl).
Stir the White Sauce Powder into the sauce. Whisk the whites until stiff but not dry, the points of the peaks will just gently flop over when the beater is lifted. Gently fold the whites, in two batches, into the sauce using a spatula or metal spoon.
Pour the mixture into the prepared swissroll pan, spreading it evenly into the corners. Bake for 15 minutes until puffy and golden. In the meantime place a clean, slightly damp dish cloth on your work surface.
Turn the roulade out onto the cloth and gently peel away the paper lining on the base. Spread the pesto lightly over the roulade and sprinkle the cheese over. Working quickly, roll up the roulade from the long side. Use the cloth to help you. Leave to rest for 10 minutes.
Slice roulade into 2 cm thick slices with a very sharp serrated knife. Toss the greens with the Vinaigrette. Serve with tomatoes.