Roll dessert with Raspberries - Berries and Plasma

##Raspberry Roll Dessert: A Fusion of Berries and Cream

Roll dessert with Raspberries - Berries and Plasma

• Here is a straightforward recipe for a raspberry and blueberry roll, featuring a delectable cream and enhanced with ground biscuits. Please follow the recipe instructions.

Roll dessert with Raspberries - Berries and Plasma 

Ingredients: simple, total time: 35 min.

Biscuit:

• 7 egg yolks

• 7 Tbsp granulated sugar

• 7 egg whites

• 7 Tbsp flour

• 1/2 tsp baking powder / 3g

• 2 Tbsp warm water

• 1 Tbsp oil

• Baking dish 30×40 cm

Filling:

• 200 ml milk

• 100 ml whipped cream/ with vanilla taste

• 200 g Mascarpone/ or sour cream

• 1 bag vanilla sugar/10 g

• 120 g powdered sugar

• 250 g Plasma biscuits/ ground

• 50 g dark or white chocolate/ chopped

• 200 g fresh Raspberries+Berries

Decoration:

• 50 ml milk

• 150 ml sweet cream

• 1/4 filling

• 50 g Fruits/ as desired

• Chocolate/ as desired

Roll dessert with Raspberries - Berries and Plasma 

Preparation:

• Prepare all the ingredients as described above.

Biscuit:

1. Whisk the egg whites until they become foamy, then gradually incorporate the sugar, adding it one spoonful at a time.

2. Continue to beat the egg whites until stiff peaks form.

3. Subsequently, add the egg yolks individually, beating continuously as you do so.

4. Incorporate the sifted flour and baking powder, gently folding them in with a spatula using an upward motion until a uniform mixture is achieved.

5. Next, add the warm water and oil, and mix thoroughly using a mixer on low speed.

6. Prepare a 30 × 40 cm baking tray by greasing it and lining it with baking paper.

7. Pour the biscuit mixture into the tray, ensuring it is evenly spread across all sides.

8. Bake at 200 °C for approximately 13-15 minutes.

9. Once baked, roll the cake into a log using the baking paper, and let it rest in this position for 15 minutes while you prepare the filling.

Filling:

1. In a large bowl, mix the milk and sweet cream on low speed until slightly liquid; this consistency is expected.

2. Incorporate the Mascarpone, powdered sugar, and vanilla sugar, and mix briefly once more.

3. Promptly add the ground biscuit and gently fold with a spatula until the mixture is uniform.

4. Reserve 1/4 of the filling for decoration purposes, and use the remaining 3/4 to evenly coat and smooth the surface of the roll.

5. Distribute the chopped chocolate over the filling, followed by an even layer of raspberries and blueberries.

6. Ensure that 2 cm at each end of the biscuit remain free of fruit to prevent spillage.

7. Roll the mixture and carefully remove the baking paper.

8. Proceed with decorating the roll.

Decoration:

1. Whisk the milk and sweet cream until they become foamy. Incorporate the remaining quarter of the filling and mix thoroughly using a spatula.

2. Evenly coat the roll and smooth the surface using a cake knife.

3. Using a cake syringe, decorate with the remaining filling and add fruit as desired.

4. Allow the roll to cool for 24 hours before serving it in slices with coffee.

Buon appetito!

NOTE:

• Consider substituting blueberries and raspberries with cherries, currants, strawberries, blackberries, or other exotic fruits such as bananas or similar options.

• For a more moist dessert, you may enhance it with a topping of raspberry or orange juice.

• Store the roll in the refrigerator for up to four days.

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