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Roulade with Mascarpone

    

Delicate roulade with mascarpone cream and cocoa-coffee base.

Cook

No. of servings

14

Ready in

60 min.

Difficulty

high

 

 

black coffee3.25tbsp50milliliters
cocoa powder1tbsp1tablespoon
egg white3pcs3pieces
egg yolk3pcs3pieces
flour medium3.5oz100grams
lemon-juice1tbsp1tablespoon
mascarpone8.75oz250grams
powdered sugar2oz60grams
semi skimmed milk 1,5%3.25tbsp50milliliters
strawberries3.5oz100grams
sugar granulated1tsp1teaspoon
sugar granulated3.5oz100grams
unsalted butter2oz60grams

1. 

egg yolk 3 pcs  sugar granulated 3.5 oz (100 g)

Whisk the egg yolks and sugar into foam.

2. 

black coffee 3.25 tbsp (50 ml)

Stir in the coffee, made a cooled beforehand.

3. 

flour medium 3.5 oz (100 g)  semi skimmed milk 1,5% 3.25 tbsp (50 ml)  cocoa powder 1 tbsp

Pour in a flour, add milk with mixed cocoa. Whisk the mixture until smooth.

4. 

egg white 3 pcs

Beat the egg whites until they are foamy.

5. 

Gently incorporate the egg white foam into the batter...

6. 

... and pour into the baking dish covered with baking paper.

7. 

Bake for 20 minutes at 180 °C.

8. 

After baking, roll the dough and let it cool. It holds better shape after filling with cream.

9. Filling

unsalted butter 2 oz (60 g)  powdered sugar 2 oz (60 g)  mascarpone 8.75 oz (250 g)

Beat the butter together with sugar and stir in the mascarpone.

Filling

10. 

Spread the filling over the base...

11. 

...and roll it up. Let it harden in a cold place.

12. 

strawberries 3.5 oz (100 g)  sugar granulated 1 tsp  lemon-juice 1 tbsp

Cut the strawberries into the eight smaller pieces. Warm it up with the sugar and lemon juice in a pan for 5 minutes. Cut the roulade and serve with the strawberries.

Bon appetit!

 

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