-
Line a Swiss-roll tin with greased
baking paper.
-
Beat egg yolks with mustard until
light.
-
Fold in the parmesan cheese.
-
Beat the egg whites until stiff.
-
Fold into the yolk mixture, then fold
in the breadcrumbs.
-
Spread over the prepared tin and bake
at 180°C for 15 minutes.
-
Run a knife around the edge of the tin
and turn out onto a sheet of baking paper.
-
Cool to lukewarm, then roll up the
roulade, using the paper to help.
-
Keep rolled and, when cool, cover and
refrigerate.
-
Unroll the roulade.
-
Spread a layer of Neufchatel over
surface.
-
Scatter the pimento over the top,
re-roll and slide onto a serving platter.
-
Keep in a cool place until ready to
serve.
-
Serve sliced.
