Incredible Chocolate and Mascarpone Roll

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 180°C, grease and line with baking paper a 33x23 cm (13x9 in) swiss roll tin.
  • Prepare the filling: melt chocolate and liqueur in a double boiler, when smooth remove from heat and stir in beaten egg yolks.
  • Whisk egg whites until stiff peaks form, then fold them carefully in the chocolate mixture.
  • Chill until needed.
  • Make the roll:In a bowl whisk egg yolks and sugar until thickened and light yellow, fold in melted chocolate.
  • Whisk egg whites until soft peaks form, the fold into chocolate mixture.
  • Put in prepared swiss roll tin, spreading the mixture to the corner.
  • Bake for 20-25 minutes, until risen and firm to the touch.
  • Sprinkle cocoa powder evenly on a sheet of baking paper, turn the roll out onto the paper, cover with a damp cloth and leave to cool.
  • When cooled peel off the baking paper, spread with the softened mascarpone, and on top of mascarpone spread the chocolate filling.
  • Roll up from a long side and transfer to a serving plate, with the joint underneath, chill until firm.
  • Just before serving dust with cocoa powder and decorate with chocolate dipped strawberries.
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