Banana and Chocolate Roulade

  • Print
Recipe Image
Ingredients for 1 Roulade - Swiss roll
  • For the sponge base 50 x 30 cm
  • 200 g Egg(s)
  • 120 g Sugar
  • 1 pinch(es) Salt
  • 80 g Flour
  • 30 ml Vegetable oil
  • For the filling
  • 250 g QimiQ Whip Pastry Cream, chilled
  • 25 g Sugar
  • 100 g Cream cheese
  • 80 g Banana puree
  • 1 Lemon(s), juice only
  • Other
  • 100 Dark chocolate 70 % cocoa
Method
1.

Preheat the oven to 170 °C (convection oven).

2.

For the sponge base: whisk the eggs with the sugar and salt until stiff peaks form. Fold in the flour carefully. Quickly add the oil and mix well.

3.

Spread the dough onto a baking tray lined with baking paper and bake in the preheated oven for approx. 8-10 minutes.

4.

For the filling: lightly whisk the chilled QimiQ Whip Pastry Cream (previously QimiQ Whip) with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of a bowl). Add the remaining ingredients, except the chocolate, and continue to whip until the required volume has been achieved.

5.

Spread 3/4 of the filling onto the sponge. Pour 80g of the melted chocolate on top and use a fork to create a marbled effect. Roll into a roulade.

6.

Spread the remaining cream on top and decorate with the leftover melted chocolate.

7.

Allow to chill for approx. 4-6 hours.