Saint Jordi Red Rose


  • Asian mascarpone sponge cake

  • Lychee and rose jelly

  • Mousse from
    Mascarpone Quescrem
    and vanilla

  • Syrup lychee and rose

  • Pink mirror glacé


Prepare a 600 g capacity silicone mold. Fill it half full with the mousse of Mascarpone Quescrem.

Next, introduce the lychee and rose gel center (previously frozen).

Place the soft mascarpone sponge cake on top and previously soaked with the lychee and rose syrup.

Finish filling the mold with the mousse of Mascarpone Quescrem and close it with the soft mascarpone sponge cake. Freeze.

Unmold and glaze.

Decorate with chocolate rose or white chocolate heart.



Mascarpone Quescrem 106 g
Whole milk 106 g
Sunflower oil 85 g
Egg yolk 140 g
Wheat flour 74 g
Corn starch 35 g
Egg white 335 g
Sugar 116 g
Cream of tartar 3 g


  1. Mix the Quescrem Mascarpone with the milk and heat it until it reaches a temperature of 60 ºC.
  2. Then add the egg yolk and sunflower oil and mix well.
  3. Next, add the flour together with the corn starch (all sifted) and mix until there are no lumps. (mix 1)
  4. On the other hand, make a French meringue with the egg whites, sugar and cream of tartar in a stand mixer with the whipping tool and until it reaches 70% air texture. (mix 2)
  5. Mix with mixture 1. Pour the final mixture (900 g) into a 60 x 40 cm baking pan lined with baking paper.
  6. Bake in the oven, (temperature 140 ºC flour and 170 ºC ceiling, for 18 minutes.) (For normal ovens, bake at 160 ºC for 15 minutes with the fan ventilation mode).



Lychee puree 375 g
Rose water 15 g
Glucose syrup 25 g
Sugar 25 g
Granulated animal gelatin 10 g
Water for the gelatin 50 g


  1. Hydrate the granulated gelatin with the water for 10 minutes.
  2. On the other hand, heat 200 g of the fruit puree in a saucepan with the sugar and glucose syrup. When the mixture boils, remove from the heat and add the gelatin. Stir until completely integrated.
  3. Add the rest of the fruit puree along with the rose water and mix well.
  4. Fill a mold (the mold should be 1 cm thick and 1 cm less in diameter than the cake assembly mold).
  5. Place in the freezer.



Mascarpone Quescrem 358 g
Cream 35% M.G. 375 g
Vanilla pod 4 g
Whole milk 30 g
Sugar 50 g
Dextrose 50 gr
Egg whites 121 g
Gelatin sheets 12 g


  1. Heat the milk with the sugar. When the sugar is completely dissolved, add the gelatin sheets, previously hydrated in cold water.
  2. Then add Mascarpone Quescrem and mix well (mix 1).
  3. On the other hand, make a meringue with the egg whites and dextrose. (in a stand mixer with the whisk attachment) Add the meringue to mixture 1. (mix 2)
  4. Finally, lightly whip the cream and add it to mixture 2.
  5. Blend leaving a homogeneous mixture. Use immediately.



Lychee puree 250 g
Rose water 10 g
Glucose syrup 100 g
Sugar 50 g
Water 200 g


  1. Mix the water, sugar and glucose syrup in a saucepan until it boils.
  2. Allow to cool
  3. Then add the lychee puree and rose water.

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