Ingredients
For 1 Roulade - Swiss roll
For the base
6ea
Egg white(s)
130g
Sugar
1pinch(es)
Salt
6
Egg yolk(s)
120g
Flour, plain
20g
Cocoa powder
For the filling
500g
QimiQ Classic, unchilled
80g
Dark chocolate (40-60 % cocoa), melted
100g
Powdered sugar
100g
Mascarpone
250g
Chestnut puree
2tbsp
Rum
250ml
Whipping cream 36 % fat, whipped
To Decorate
Rum truffles
Preparation
Preheat the oven to 180 °C (convection oven).
- For the base: whisk the egg whites with salt until fluffy, add the sugar and continue to whisk until stiff. Fold in the egg yolks. Sift in the flour and cocoa and mix carefully.
- Line a baking sheet with baking paper and pour the mixture approx. 1 cm high onto the baking tray. Bake for approx. 10 minutes in the preheated oven.
- For the filling: whisk the unchilled QimiQ Classic smooth. Add the melted chocolate, icing sugar and mascarpone and mix well.
- Add the chestnut and rum and carefully fold in the whipped cream.
- Spread 2/3 of the cream onto the sponge and roll into a roulade.
- Coat the roulade with the remaining cream, decorate with the rum truffles and allow to chill for approx. 4 hours.
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