Coffee roulade

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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
  • 50 g Sugar
  • 150 g Mascarpone
  • 75 ml Milk
  • 15 g Instant coffee powder
  • 10 ml Amaretto
Method
1.

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

2.

For the sponge base: whisk the eggs, sugar and salt until stiff peaks form. Fold in the flour carefully. Quickly add the oil and mix well. Spread onto a baking tray lined with baking paper and bake in the preheated oven for approx. 8-10 minutes.

3.

For the filling: lightly whip the chilled QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of a bowl).

4.

Add the remaining ingredients and whip until the required volume has been achieved.

5.

Spread 3/4 of the cream onto the sponge and roll into a roulade. Spread the remaining cream on top and decorate.

6.

Allow to chill for approx. 4-6 hours.

7.

Tip: Decorate with fresh berries.