Ingredients
For 1 Roulade - Swiss roll
For the sponge base
6ea
Egg white(s)
130g
Sugar
1pinch(es)
Salt
6ea
Egg yolk(s)
120g
Flour, plain
20g
Cocoa powder
Wild berries, to decorate
For the filling
250g
QimiQ Classic, unchilled
100g
Low fat quark [cream cheese]
120g
Powdered sugar
250g
Wild berries, frozen
200ml
Whipping cream 35-36 % fat, whipped
Preparation
Preheat the oven to 180 °C (convection oven).
For the sponge base: whisk the egg whites with the sugar and salt until stiff.
Fold in the egg yolks. Sift in the flour and cocoa powder and mix well.
Line a baking sheet with baking paper and pour the mixture approx. 1 cm deep onto the baking tray.
Bake for approx. 10 minutes in the hot oven.
For the filling: whisk the unchilled QimiQ Classic smooth. Add the quark and icing sugar and mix well.
Thaw the frozen wild berries in a sieve (in order to drain off the juice) and fold into the QimiQ mixture. Fold in the whipped cream.
Spread 2/3 of the cream onto the sponge and roll into a roulade. Pipe the remaining cream on top and decorate with fresh wild berries.
Allow to chill for approx. 4 hours.
Tip: Use fresh wild berries.
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