Chestnuts – Mascarpone – Roulades
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 egg (s)
- 90 g suar
- 90 g flour
- 1 teaspoon cornstarch, (wheat starch)
- 4 tablespoon sugar
- 150 g chestnut (s), cooked
- 5 tablespoon port wine, white
- 4 tablespoon honey
- 2 sheets gelatin
- 150 g mascarpone
- 2 tablespoon lemon juice
- 250 g raspberries
- 1 tablespoon powdered sugar
- 100 ml Prosecco
- peppermint
Print Recipe
Pin Recipe Instructions
- Beat eggs with sugar until frothy. Mix in the flour and wheat starch. Spread the dough on a baking sheet lined with greased baking paper. Bake in a preheated oven at 180 ° C for about 10 minutes.
- Overturn on a kitchen towel thinly sprinkled with sugar, carefully peel off the baking paper.
- Roughly chop the chestnuts, then heat with port and honey until the liquid has boiled down. Dissolve the gelatine in the warm, no longer boiling mixture, allow to cool.
- Mix with the smoothly stirred mascarpone and season with 1 tablespoon of lemon juice.
- Spread the sponge cake evenly with chestnut cream, roll up and cover and chill for 3 hours.
- Puree the berries together with powdered sugar, season with prosecco and the rest of the lemon juice.
- Put a sauce on the dessert plate, place 2 slices of roulade on top and garnish with mint.
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