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Swiss Roll with Cointreau Mascarpone, Pistachio Praline, Chocolate Ganache, Creme Anglise and Raspberry Coulis
Recipe by Billy Law
- Steps
- Ingredients
Ingredients
Sponge
Creme Anglaise
Pistachio Praline
Chocolate Ganache
Raspberry Coulis
Mascarpone cream
To serve
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Steps
- Preheat oven to 160'C.
- For sponge, grease and baking paper-line a 28cmx38cm baking tray.
- Beat yolks and 50g sugar in a small bowl with an electric mixer until thick and pale.
- In a clean and dry small bowl beat egg whites and salt until soft peaks form. Gradually add remaining sugar and whisk until firm peaks form.
- Fold a large kitchen spoonful of egg white mixture into yolk mixture until combined and gently fold in remaining egg white mixture with a metal spoon. Sieve flours into egg mixture and gently fold to combine. Fold in cooled melted butter.
- Spoon mixture into prepared baking tray and allow to spread. Bake for 8-10 minutes or until light, golden and springs back to the touch. Remove and set aside to cool.
- For crème anglaise, combine milk, sugar, split vanilla pod and vanilla paste in a saucepan over medium heat. Slowly bring up to almost boiling point, ensuring not to allow the milk to boil, remove from heat and set aside.
- Whisk yolks until pale, slowly pour on the hot milk whisking to combine. Pour mixture back into a saucepan, place over a low heat and stir with a wooden spoon until custard thickens. Strain to remove the vanilla pod and discard. Stir in cointreau and transfer to a serving jug until required.
- Whisk in cream, layer cling film over the surface of the anglaise and place refrigerate until required.
- For praline, place sugar and water into a small saucepan over low heat and stir until sugar has dissolved. Increase heat and boil sugar until a golden amber colour.
- Grease and baking paper-line an oven tray, spread the toasted pistachio nuts over the tray, pour toffee over nuts and set aside to cool completely.
- When cool, break into smaller pieces and blend in a food processor to coarse crumbs.
- For ganache, heat cream in a medium saucepan to just before boiling point. Place the chocolate pieces in a heatproof bowl, pour hot cream over and stand for 3-5 minutes.
- Slowly mix with a spatula, taking care not to aerate, until ganache is smooth and glossy. Set aside to cool.
- For coulis, combine all ingredients in a small saucepan. Bring to a boil over high heat. Puree, strain and cool.
- For mascarpone cream, combine mascarpone, lemon juice, lemon and orange zest, cointreau and whipped cream in a mixing bowl to a smooth and spreadable consistency.
- Lay sponge cake onto a large sheet of baking paper, spread with mascarpone cream and sprinkle with praline.
- Place a line of strawberries down the edge lengthways and using the baking paper to lift the edge of the sponge and roll the sponge up, keeping the roll and paper firm and ensuring to release the paper as you go. This is so the paper doesn’t get caught up in the roll.
- With the remaining mascarpone, coat the outside of the sponge and sprinkle with more praline.
- To serve, spoon a line of coulis along a serving plate. Stand a thick slice of swiss roll in the coulis at one end. Dress with strawberries and raspberries and a jug of anglaise on the side.
