Swiss roll with mascarpone, pomegranate, and goji

Name: Swiss roll with mascarpone, pomegranate, and goji - Alina H.
Ingredients: Decorative paste: 1 egg white; 20 g black cocoa; 20 g flour; 30 g sugar; 30 g butter. Base: 4 eggs; 125 g flour; 150 g granulated sugar; 1 pinch of salt. Cream: 150 g mascarpone; 200 ml liquid vegetable cream; 2 tbsp dehydrated goji berries; 1/2 pomegranate.

Dessert - Swiss roll with mascarpone, pomegranate, and goji by Alina H. - Recipia

Captivating Recipe: Swiss Roll with Mascarpone, Pomegranate, and Goji Welcome to the world of sweet delights! Today we celebrate recipe number 100, and this roll is truly special. A perfect combination of textures and flavors, the Swiss roll with mascarpone, pomegranate, and goji will surely become a star on any occasion. Whether it's a celebration or just an ordinary day, this dessert is so delicate and delicious that you won't be able to resist it. Total preparation time: 1 hour and 45 minutes - Preparation time: 25 minutes - Baking time: 15-20 minutes - Cooling: 3 hours - Number of servings: 8 The story behind the recipe Rolls, also known as "Swiss rolls," have a fascinating history, being a beloved dessert in many cultures. They are often filled with all kinds of creams and fruits, offering unlimited creative freedom for any cook. Our roll today is enriched with creamy mascarpone cheese, antioxidant-rich goji berries, and pomegranate seeds, bringing a touch of freshness and color. Ingredients for the roll *Decorative Paste* - 1 egg white - 20 g dark cocoa - 20 g flour - 30 g sugar - 30 g melted butter *Base* - 4 eggs - 125 g flour - 150 g granulated sugar - 1 pinch of salt *Cream* - 150 g mascarpone - 200 ml liquid plant cream - 2 tablespoons dehydrated goji berries - 1/2 pomegranate Step by step for a perfect roll 1. Preparing the decorative paste - Start by mixing the egg white with sugar, cocoa, and flour until you achieve a homogeneous mixture. Use a mixer on low speed to avoid forming air bubbles. - Prepare a baking tray measuring 30x40 cm, lined with baking paper. This is where the magic will happen. - Fill a piping bag (with a simple tip) with the decorative paste and pipe a pattern onto the baking paper. Don't worry if it's not perfect; beauty lies in imperfection. - Place the tray in the fridge for 15-20 minutes to harden. 2. Preparing the base - Preheat the oven to 190°C. It's important that the temperature is exact to achieve a fluffy base. - Separate the egg whites from the yolks. It is essential to have clean bowls; any trace of fat will prevent the egg whites from whipping well. - Beat the egg whites with a pinch of salt until foamy, then gradually add 100 g of sugar. Continue mixing until you achieve a firm and glossy foam. - In another bowl, beat the yolks with 50 g of sugar until they become a light-colored cream and the sugar is almost dissolved. - Share the joy in the kitchen! Together with the help of a spatula, gently fold the egg whites into the yolk mixture. Do this gently to preserve the air in the mixture. - Sift the flour and gradually incorporate it using the same spatula. This will help achieve a light and fluffy base. - Remove the tray from the fridge and pour the mixture into it, leveling carefully. - Bake for 15-20 minutes. Do the toothpick test to ensure it's done. The base should be slightly elastic to the touch. - Once baked, remove it from the oven, carefully peel it off the baking paper, and immediately roll it up with the paper. Let it cool completely. 3. The delicious cream - While the base cools, whip the liquid cream until it becomes firm. This step is essential; properly whipped cream will provide an airy texture to the cream. - Add the mascarpone cheese and mix until homogeneous. It's important not to overmix, as the cream may curdle. - Fold in the goji berries and pomegranate seeds with a spatula. These ingredients will add not only flavor but also a colorful and attractive appearance. 4. Assembly and cooling - Once the base has cooled, carefully unroll it and remove the paper. - Spread the cream evenly over the entire surface of the base, ensuring it reaches the edges. - Roll the base again, this time without the paper, forming a beautiful roll. - Wrap the roll in cling film and place it in the fridge for a minimum of 3 hours. This step will help the cream settle and integrate perfectly with the base. Serving suggestions When you're ready to enjoy this delicacy, cut the roll into thick slices and arrange them on a beautiful platter. You can top with some pomegranate seeds and goji berries for a festive look. This dessert pairs perfectly with a cup of green tea or a strong espresso. Variations and practical tips - If you want to experiment, try adding a little vanilla extract to the cream mixture for extra flavor. - Replace goji berries with other favorites, such as raspberries or strawberries, to adapt the recipe to the season. - Make sure all ingredients are at room temperature before starting to ensure better homogeneity. Nutritional information This roll contains approximately 250 calories per serving, making it a lighter option for a dessert. The mascarpone cheese provides a calcium boost, while goji berries and pomegranate are rich in antioxidants and vitamins, contributing to a healthy lifestyle. Now that you know all the secrets of this wonderful recipe, all that's left is to try it! Every bite of Swiss roll with mascarpone, pomegranate, and goji will be an explosion of flavors and textures, perfect for impressing friends and family. Enjoy cooking and savor every moment spent in the kitchen!

Swiss roll with mascarpone, pomegranate, and goji

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