Ingredients
For 1 pan
1
Sponge base
150g
Blackberry jam
For the cream
500g
QimiQ Classic Vanilla, room temperature
300ml
Eggnog
80g
Sugar
250ml
Whipping cream 36% fat, beaten
200g
Mascarpone
Preparation
- Spread the blackberry jam onto the sponge base, roll into a roulade and allow to chill.
- For the cream: whisk the unchilled QimiQ Classic Vanilla smooth. Add the remaining ingredients and mix well. Fold in the whipped cream.
- Line a half sphere tin with cling film. Cut the cold roulade into slices and use them to line the pan. Pour the cream on top and deep freeze for approx. 6 hours.
- Remove from the pan and glaze with cake jelly if required.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.