Orange, almond and raspberry roulade
Last year I was all about my gin & lemon tart but this may well be my new favourite summer dessert.
It’s indulgent and rich without being even the tiniest bit heavy. The sponge is wonderfully light and fluffy whilst the filling is creamy and sweet but not sickly with the orange and raspberries keeping everything fresh.
Yes, making a zabaglione for the filling requires a bit more effort than say, just filling it with cream but it puts the two extra egg yolks from the sponge to good use and really adds an extra depth of flavour to the whole dessert. I promise you it’s worth it (and sometimes you just have to show off!)
2 egg yolks
4 egg whites
1 tsp cornflour
1 tsp white wine/white balsamic vinegar
90g ground almonds
1 tsp almond extract
1 tsp vanilla paste
2 egg yolks
2 tbsp Cointreau (or any orange liqueur)
150ml double cream
small punnet fresh raspberries
Pre-heat your oven to 180°c and line a Swiss roll tin with parchment paper.
Beat the egg yolks with approximately half of the sugar (don’t worry about being too precise) until they are really thick, fluffy and the colour of butter. Add the almond extract and vanilla paste.
In a second bowl whisk the egg whites until they hold a stiff peak. Add the remaining sugar and whisk again until they are thick and glossy. Sprinkle the vinegar and cornflour into this meringue and briefly whisk it again.
Mix the ground almonds into the egg yolk mixture and then quickly stir in a big dollop of the meringue. This should loosen the batter a bit and then you can carefully fold in the remaining meringue, making sure that it is well combined but being careful not to knock too much air out of the batter.
Pour the batter into the prepared tin and then bake it for 15 minutes. Once the sponge is cooked leave it to cool in the tin.
Whilst the sponge bakes you can start making the zabaglione for the filling, so that everything has plenty of time to cool.
Bring a medium-sized pan of water to simmer. Put the egg yolks and sugar into a large mixing bowl and whisk them until they are pale and fluffy. Add the Cointreau (or whatever you’re using) and whisk again. Place the bowl over the pan of water and continue to whisk the mixture until it is quite hot (to cook the egg yolks),thick and fluffy. Take the bowl off the pan and then leave this to cool.
Whisk the cream until it is very thick and fold in the cold zabaglione.
Now time to assemble everything!
Liberally sprinkle the surface of the sponge with icing sugar and then place a sheet of parchment paper over it. Put a clean tea towel over this and then, quickly, whilst holding everything in place, invert it and remove the tin. Carefully peel back the lining paper from the sponge.
Make a very shallow cut along one of the short edges of the sponge, about 1” in. Be careful not to cut all the way through. Spread the zabaglione cream evenly over the surface and then top this with the raspberries (I try to keep mine in rows so I know they will be evenly spread once it has been rolled up and sliced).
Starting at the short end of the sponge with the cut in it, carefully and gently roll up the sponge, using the paper and tea towel to help you. Place the roulade seam side down on a serving plate and chill until you are ready to serve it.