Ingredients
For 1 Roulade - Swiss roll
For the base
6pcs
Egg white(s)
130g
Sugar
1pinch(es)
Salt
6
Egg yolk(s)
120g
AP Flour, plain
20g
Cocoa powder
For the filling
250g
QimiQ Classic, room temperature
40g
Dark chocolate (40-60 % cocoa), melted
50g
Powdered sugar
50g
Mascarpone
125g
Chestnut puree
1tbsp
Rum
125ml
Whipping cream 36% fat, beaten
Rum truffles
Preparation
- Preheat an oven to 350 °F (conventional 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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