2 bunches of watercress, finely chopped
3 egg yolks
2 tbsp parmesan cheese, grated
4 egg whites
100g (4oz) mascarpone cheese
2 sticks celery, finely chopped
100g (4oz) frozen prawns, thawed and chopped
Salt and black pepper
Pre-heat the oven to 190C Mark 5 and line a 9″ X 13″ swiss roll tin with baking parchment.
Mix the watercress, egg yolks, seasoning and parmesan cheese together.
Whisk the egg whites until stiff and fold into the watercress mixture.
Pour into the tin and bake for 10-15 minutes until well risen and springy to the touch.
Mix the mascarpone, celery and prawns together and spread carefully over the roulade.
Roll it up from the short side, peeling the parchment back as it rolls.
Serve cold with watercress salad.