White chocolate and rosemary shortcake

White chocolate and rosemary shortcake. Photo / Ian Jones

Makes enough to fill one Swiss roll tin

2 eggs, beaten
85g castor sugar
1/2 tbsp fresh rosemary leaves, finely chopped
150g white chocolate buttons
60g butter, diced
1/2 tsp vanilla paste
105g plain flour, sifted twice
1/2 tsp salt
90g white chocolate, chopped

1. Pre-heat oven to 155C. Line a Swiss roll tin with non-stick paper. In an electric mixing bowl, beat the eggs until light and fluffy. Add sugar and rosemary, beat until thick and pale.

2. Melt the first amount of white chocolate and butter, add vanilla. Fold white chocolate into the eggs then fold in the flour, salt and chopped white chocolate. Bake for 35 minutes, cool on a rack.

3. 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.