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Desserts
Mascarpone Roulade with Orange and Lemon
A roulade looks like an exam piece, but really it is just a question of timing: you roll the sponge while it is warm and fill it once it is cold. Inside goes a thin veil of Minnelea Extra Orange and Lemon Marmalade under the mascarpone cream, so the citrus lands before the dairy. Toasted almonds pressed into the ends, two hours in the fridge, and every slice comes out with a clean spiral.
Method
- Heat the oven to 200 degrees, conventional setting. Whisk the whole eggs with the sugar and honey for at least 10 minutes: the batter has to write, that is, leave a visible ribbon for a few seconds when you lift the beaters. This is the one step holding the roulade up — don't cut it short.
- Sift the flour over the batter in three additions and fold it in with a spatula, bottom to top, turning the bowl as you go. Stop as soon as the dry flour disappears.
- Spread the batter over a 30x40 cm tray lined with baking paper, levelling it to an even thickness of about 1 cm. Bake for 7-8 minutes: the surface should be barely golden and still springy to the touch. One minute too long and the sponge cracks as you roll it.
- Turn the hot sponge straight out onto a clean tea towel, damp and lightly sugared, peel off the baking paper and roll it up with the towel, starting from the short side. Let it cool completely rolled: it takes its shape while warm and gets filled once cold.
- Beat the cold mascarpone with the icing sugar and orange zest until smooth. Whip the cream to soft peaks and fold it in two additions, without knocking the air out.
- Unroll the cold sponge slowly. Loosen the Minnelea Extra Orange and Lemon Marmalade with a teaspoon of hot water and spread it in a thin, even veil, leaving 2 cm clear along the long edge furthest from you. Cover with the mascarpone cream, again in a thin layer: a generous filling makes the roll slide.
- Roll it up tightly using the tea towel, wrap the roulade in cling film and twist the ends firmly like a sweet wrapper, then chill for at least 2 hours.
- Trim both ends with a smooth-bladed knife warmed under hot water and wiped dry. Press the toasted almonds onto the cut ends and slice, cleaning the blade between each slice.
Minnelea products for this recipe
The preserves used in this recipe.
• Whisk the eggs for at least 10 minutes: it is the air, not the raising agent, that holds the sponge together. If the batter doesn't leave a ribbon, the roulade will crack.
• Roll it while warm in a damp tea towel and fill it only when cold. Reversing that order is the mistake that breaks 90% of roulades.
• The marmalade goes under the cream, in a thin veil: put it on top and the cream slides, and the spiral opens up.
• Storage: in the fridge, wrapped in cling film, for up to 3 days. It freezes filled for a month, to be thawed in the fridge.
• Allergens: gluten, eggs, milk and dairy, nuts (almonds). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with a ricotta cream instead of mascarpone the roulade slices more lightly; for a lactose-free version use a thick pastry cream and toasted almonds.
• FoodPairing — the three pairings we scored: almond 9/10, wild fennel 7/10, ginger 6/10. Almond won: toasted, it shares the warm, faintly bitter notes of citrus peel, and on the cut ends it adds the crunch a roulade lacks by definition. Wild fennel is a very Cilento idea but here it fights the mascarpone; ginger pushes the marmalade towards heat and steals the scene from the orange.
• Plating: a slice standing upright on a pale background, spiral in full view, a fine strip of orange zest to the side. The jar recognisable but out of focus.
A Minnelea recipe built around our Extra Orange and Lemon Marmalade, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.
• Roll it while warm in a damp tea towel and fill it only when cold. Reversing that order is the mistake that breaks 90% of roulades.
• The marmalade goes under the cream, in a thin veil: put it on top and the cream slides, and the spiral opens up.
• Storage: in the fridge, wrapped in cling film, for up to 3 days. It freezes filled for a month, to be thawed in the fridge.
• Allergens: gluten, eggs, milk and dairy, nuts (almonds). Prepared in a home kitchen: traces of other allergens are possible.
• Variations: with a ricotta cream instead of mascarpone the roulade slices more lightly; for a lactose-free version use a thick pastry cream and toasted almonds.
• FoodPairing — the three pairings we scored: almond 9/10, wild fennel 7/10, ginger 6/10. Almond won: toasted, it shares the warm, faintly bitter notes of citrus peel, and on the cut ends it adds the crunch a roulade lacks by definition. Wild fennel is a very Cilento idea but here it fights the mascarpone; ginger pushes the marmalade towards heat and steals the scene from the orange.
• Plating: a slice standing upright on a pale background, spiral in full view, a fine strip of orange zest to the side. The jar recognisable but out of focus.
A Minnelea recipe built around our Extra Orange and Lemon Marmalade, handmade and preservative-free: real fruit, a short ingredient list, no added pectin.