Easter Roll

Composition

  • Mascarpone Quescrem Cake
  • Sponge of Mascarpone Quescrem
  • Almond Namelaka
  • Almond praline
  • Toasted almonds in granillo
  • Dark chocolate bath
  • Chocolate basket

Mounting

Cut the Mascarpone Quescrem sponge cake to the size of 40 x 30 cm.
2. Cover with the Mascarpone Quescrem sponge previously assembling a thin layer of 0.5 mm thick.
3. Add the almond praline and smooth the mixture over the cake.
4. Roll the sponge cake leaving the mousse part inside.
5. Press well with the help of a ruler or tray.
6. Freeze.
7. Assemble the namelaka once we have the frozen roll and cover it all.
8. Smooth with the help of an acetate and freeze.
9. Cut 4 cm thick pieces and store in freezer.
10. Bathe the pieces when it is at 30 – 35ºC.
11. Once crystallized, place inside the chocolate basket.

Sponge of Mascarpone Quescrem

Ingredients

Milk 72 g
Sugar 70 g
Gelatin 8 g
Mascarpone Quescrem 395 g
Cream 35% mg 450 g

Preparation

Heat the milk together with the sugar until it comes to a boil.
2. Add the gelatine leaves and break up well.
Pour the mixture over Mascarpone Quescrem.
4. Add the cold cream while mixing with a blender.
5. Refrigerate for 6 hours and assemble.

Almond Namelaka

Ingredients

Milk 200 g
Toasted almond paste 175 g
Gelatin powder 5 g
Water for gelatin 25 g
White chocolate (35%) 135 g
Cocoa butter 60 g
Mascarpone Quescrem 300 g
Cream 35% mg 100 g

Preparation

Heat the milk with the toasted almond paste until it comes to a boil.
2. Add the previously hydrated gelatin.
3. Add the melted chocolate and cocoa butter and emulsify with the mixer.
4. Then add the Quescrem Mascarpone and the cream and continue to emulsify with the mixer.
5. Let stand in the refrigerator for 6 hours before use.

Crunchy chocolate bath

Ingredients

White chocolate coating 500 g
Cocoa butter 50 g
Sunflower oil 50 g
Toasted almond granules 150 g
Liposoluble red colorant 3 g

Preparation

Melt the chocolate couverture at 45ºC.
2. On the other hand, melt the cocoa butter at 45º C.
3. Mix the cocoa butter, red coloring and chocolate couverture.
4. Then add the sunflower oil and the toasted almond granules.

Discover more recipes

Scroll to Top