White chocolate and rosemary shortcake

Ingredients

2	Eggs
85 g	Caster sugar
½ Tbsp	Fresh rosemary (Main)
150 g	White chocolate buttons (Main)
60 g	Butter
½ tsp	Vanilla paste
105 g	Flour
½ tsp	Salt
90 g	White chocolate

Directions

1. Pre-heat oven to 155 degC. Line a Swiss roll tin with non-stick paper. In an electric mixing bowl, beat the eggs until light and fluffy.
2. Add sugar and finely chopped rosemary, beat until thick and pale.
3. Melt the first amount of white chocolate and butter, add vanilla.
4. Fold white chocolate into the eggs then fold in the sifted flour, salt and chopped white chocolate. Bake for 35 minutes, cool on a rack.
5. Turn out and cut into rectangles. Cut slabs of vanilla icecream to fit the top of shortcake, pour over some berry coulis and scatter with fried rosemary leaves.