Ingredients
For 1 Roulade - Swiss roll
For the base
6
Egg white(s)
1pinch(es)
Salt
130g
Sugar
6
Egg yolk(s)
120g
AP Flour, plain
20g
Cocoa powder
For the filling
250g
QimiQ Whip, chilled
60g
Dark chocolate (40-60 % cocoa), melted
100g
Powdered sugar
150g
Mascarpone
180g
Chestnut puree
2tbsp
Rum
100ml
Milk
Rum truffles, to decorate
Preparation
- Preheat an oven to 350 °F (conventional oven).
- For the base: whisk the egg whites with the salt until fluffy. Add the sugar and continue to whisk until stiff. Fold in the egg yolks. Sift the flour and cocoa and mix carefully.
- Lina a baking sheet with baking paper and pour the mixture approx. 1 cm high onto the baking tray. Bake in the preheated oven for approx. 10 minutes.
- For the filling: whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the mixture is completely incorporated (especially the bottom and sides of bowl).
- Add the mascarpone, milk, chestnut puree and rum and continue to whisk until the required volume has been achieved.
- Quickly fold in the melted chocolate.
- Spread two thirds 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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