Plum Roulade with Almond Slivers

Roulades and Swiss Rolls

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Ingredients for 1 Roulade - Swiss roll
  • For the sponge base
  • 5 Egg(s)
  • 100 g Sugar
  • 80 g AP Flour
  • 20 g Cocoa powder
  • 1 pinch(es) Salt
  • For the filling
  • 250 g QimiQ Classic, room temperature
  • 250 g Mascarpone
  • 90 g Sugar
  • 1 pinch(es) Cinnamon
  • 125 ml Whipping cream 36% fat
  • 200 g Plums, cored
  • Almond slivers
Preheat a baking oven to 350 °F (conventional oven).
For the sponge base: whisk the eggs with the sugar until fluffy. Mix the flour with the cocoa powder and salt and fold into the egg mixture.
Spread the dough onto a baking tray lined with baking paper and bake in the preheated oven for approx. 10 minutes.
For the filling: whisk the unchilled QimiQ Classic smooth. Add the mascarpone and whisk smooth. Add the sugar and cinnamon and mix well. Fold in the whipped cream. Fold in the plums.
Spread 2/3 of the cream onto the sponge base and roll into a roulade. Spread the remaining cream on top of the roulade. Chill for at least 4 hours.
Decorate with almond slivers and serve.