Summary

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

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Instructions

1. Beat the eggs with sugar until frothy. Mix in the flour and cornstarch. Spread the batter evenly on a baking sheet lined with greased parchment paper. Bake in a preheated oven at 180°C (356°F) for 10 minutes.
2. Invert the cake onto a kitchen towel lightly sprinkled with sugar, then carefully peel off the parchment paper.
3. Roughly chop the chestnuts. Heat them with the port wine and honey over medium heat until the liquid reduces and becomes syrupy (about 5 minutes). Remove from heat, dissolve the gelatin in the warm mixture, and let cool to room temperature.
4. Stir the mascarpone until smooth. Mix it with the chestnut mixture and season with 1 tablespoon of lemon juice.
5. Spread the sponge cake evenly with the chestnut mixture, roll it up tightly, cover with plastic wrap, and refrigerate for 3 hours.
6. Puree the raspberries with the powdered sugar. Season the puree with the Prosecco and the remaining 1 tablespoon of lemon juice.
7. Pour the raspberry sauce onto a dessert plate, place 2 slices of roulade on top, and garnish with peppermint.