Ingredients
- 4 eggs, separated
- 150g caster sugar
- 2 tsp vanilla paste
- ½ cup plain flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- 2 tsp instant coffee powder, dissolved in 1 Tbsp hot water
- 75g unsalted butter, melted
- 250g mascarpone
- 500ml cream
- ½ cup icing sugar
- 1½ tsp almond essence
- 150g dark chocolate, chopped
- 1 Tbsp glucose syrup
- 2 punnets raspberries
- 4 limes, segmented
- ½ cup toasted almond flakes
- 1 Tbsp freeze-dried Davidson plum powder
- icing sugar, to garnish
Instructions
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 8-10
1 Preheat oven to 180°C. Whisk the yolks, half the sugar and 1 tsp vanilla until very light and pale. Sift the flour, cocoa and baking powder together. Whisk the whites and remaining sugar to medium peaks.
2 Gently stir the yolk mix, whites, flour mix, coffee and butter together, then spoon onto a lined baking sheet and spread flat. Bake for 10-12 minutes, until just firm. Dust a clean tea towel with cocoa powder, then invert the sponge on top. Gently remove the baking powder, then roll up gently and allow to cool.
3 Whip the mascarpone, 350ml cream, icing sugar, almond essence and remaining vanilla to soft peaks. Unroll the sponge, spread with cream, then roll up again. Boil the remaining cream and pour over the chocolate and glucose in a bowl. Ladle over the Swiss roll, then top with raspberries, limes, almonds and Davidson plum powder. Dust with icing sugar.