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 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.
2. Overturn on a kitchen towel thinly sprinkled with sugar, carefully peel off the baking paper.
3. 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.
4. Mix with the smoothly stirred mascarpone and season with 1 tablespoon of lemon juice.
5. Spread the sponge cake evenly with chestnut cream, roll up and cover and chill for 3 hours.
6. Puree the berries together with powdered sugar, season with prosecco and the rest of the lemon juice.
7. Put a sauce on the dessert plate, place 2 slices of roulade on top and garnish with mint.