Red Roulade


Working Method

Almond Red Velvet Sponge
  • Mix all ingredients together except egg white and sugar.
  • Whip sugar and egg white until soft peak.
  • Then fold the meringue into the batter, followed by melted butter
  • Bake at 200°C top and 180°C bottom for around 11-13mins.

Coffee Whip Ganache
  • Heat the cream and nescafe, then sit for 5mins.
  • Pour the cream into the chocolate and gelatine mass, immediately mix with hand blender.
  • Keep the mixture in fridge for overnight.
  • Slightly whip up before use.

Mascarpone Mousse
  • Combine egg yolks with sugar, whisk well and set aside.
  • In a saucepan, heat 80 ml of whipping cream until it boils.
  • Remove from heat, and slowly pour a bit of the hot liquid into the egg yolk mixture, to temper it gently.
  • Over low heat, cook until 82°C stirring constantly.
  • Remove from heat, add gelatine mass into the mixture, stir until completely dissolved.
  • Let the mixture cool down to around 65°C.
  • Add the mascarpone cheese, mix until the cheese is incorporated.
  • Process with a hand mixer, to emulsify.
  • Incorporate the cream gradually into the mascarpone mixture.

Red Colour Chocolate Spray
  • Melt all ingredients together until around 40°C-45°C.

About this recipe

Complexity level: