Moscow Roll with Fruit

##Delicious Moscow Roll with Fruit: A Sweet and Savory Delight

Moscow Roll with Fruit

• A delightful, tender, and succulent vanilla and fruit roll that melts in your mouth. This dessert is perfect for any occasion or celebration, featuring an attractive and decorative appearance. To enhance its visual appeal, opt for red fruits such as strawberries, cherries, raspberries, currants, or blueberries—the choice is yours. The preparation is straightforward and can be completed swiftly.Read NOTE 👇down below before preparation. Follow recipe.

Ingredients: simple, total time: 2 h

Biscuit:

• 6 egg whites

• 100 g of granulated sugar

• 120 g ground walnuts

• 1 Tbsp flour

• Baking dish 30×40 cm

Cream:

• 6 egg yolks

• 6 Tbsp of granulated sugar

• 500 ml milk

• 1 bag vanilla pudding/ 40 g

• 150 g butter / room temperature

• 100 g white chocolate

• 1 vanilla aroma ampulla / or vanilla bean

• 200 g fruit of choice

and:

• 2 bag whipped cream

• fruit or

• chocolate or roasted ground hazelnuts

• ground Plasma biscuit

Moscow Roll with Fruit

Preparation:

Biscuit:

1. Separate the egg whites from the yolks.

2. Whisk the egg whites until they become foamy. Gradually incorporate the sugar while continuing to beat on high speed until the mixture forms stiff peaks.

3. In a large bowl, combine the ground nuts and flour. Gradually fold this mixture into the beaten egg whites using a spatula until well integrated.

4. Line the baking dish with parchment paper, pour the whipped mixture onto it, and spread it evenly using a spatula.

5. Bake in a preheated oven at 180 °C for approximately 10 minutes.

6. Immediately roll the baked biscuit along with the parchment paper and allow it to cool completely.

Cream:

1. Reserve 200 ml of milk from the total quantity.

2. Heat the remaining milk in a saucepan over low to moderate heat.

3. Whisk the egg yolks with sugar, vanilla sugar, and pudding powder, ensuring a thorough mix. Add 200 ml of milk to this mixture and blend again.

4. Once the milk begins to boil, remove it from the heat and incorporate the egg yolk mixture, stirring until well combined.

5. Return the saucepan to the stove, reduce the heat, and continue stirring until the cream thickens.

6. Take the saucepan off the heat and add the white chocolate, cut into cubes, to the hot cream, stirring until fully integrated.

7. Cover the cream with cling film and allow it to cool completely.

8. Once cooled, gradually add softened butter, mixing thoroughly.

Processing:

1. Unroll the biscuit, remove the baking paper, and evenly spread the cream over it, reserving 6 tablespoons of cream for coating the roll later.

2. Carefully distribute the chopped fruit over the cream, then gently roll the biscuit into a log. Wrap it in cling film and refrigerate for 2 hours to set.

3. Afterward, coat the entire roll with the reserved cream and garnish with whipped cream. Additional decorations can be added according to your preference.

4. Refrigerate the roll for another 2 hours before serving, then slice it for presentation.

Buon appetito!

NOTE:

• This roll allows you to incorporate Plasma ground biscuits, providing a phenomenal and crunchy texture. You may apply the biscuits directly to the roll and then cover them with cream, or reverse the order according to your preference.

• If using larger pieces of fruit, ensure they are chopped appropriately.

• Store the roll in the refrigerator for up to 4–5 days, ensuring it is covered with a lid.

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