Hello my friends !
Today we are going to enjoy a very special sweet treat…
Here is my raspberry roll.
It is a special treat since it is a rather sophisticated raspberry roll you are going to discover. It will be made with the traditional lady finger biscuit (you can make a Genoese cake if you prefer) and a delicious mousseline cream.
This last ingredient is the reason why it takes so much time to make this raspberry roll. As a matter of fact, you will have to make a vanilla curd that will need to cool down and a butter cream. That takes a little time. Nothing complicated but you will have to respect the cooling time for the vanilla curd until it reaches the same temperature as the butter cream.
If you do so, you will get a fully homogeneous mixture when you add the butter cream to the vanilla curd. If those two elements don’t have the same temperature, you will get a rather lumpy texture.
That being said, the recipe is quite easy to make.
Obviously, I strongly recommend to have fresh raspberries, for two reasons: first, frozen raspberries will add a lot of water when defrosting and second, they often don’t taste as good as the fresh ones.
As you can see, the fruits remain firm in my raspberry roll… It is quite good looking don’t you agree?
A piping bag and a 10 or 12 round nozzle,
A baking sheet,
A little sauce pan,
An icing spatula,
A food processor or a hand mixer with whisk.
Now you can do it!
The recipe, Chef!
- 30 g egg yolks or 2 small egg yolks (for the lady finger biscuit)
- 45 g egg whites or 2 small egg whites (for the lady finger biscuit)
- 37 g sugar (for the lady finger biscuit)
- 37 g flour (for the lady finger biscuit)
- 1 tablespoon icing sugar (for the lady finger biscuit)
- 250 g light butter cream
- 125 g milk (for the vanilla custard)
- 1 egg yolk (for the vanilla custard)
- 10 g sugar (for the vanilla custard)
- 12 g flour (for the vanilla custard)
- 1 pinch vanilla powder (for the vanilla custard)
- 250 g raspberries
Prepare the lady finger batter.
Preheat your oven at 180 degrees.
Pour the egg whites in your food processor bowl and whisk.
Once they get rather firm, add the sugar in 3 times.
When your meringue is very firm, add the egg yolks one by one and whisk gently (speed 2 on a scale from 1 to 6).
Add finally the sifted flour and mix gently with a spatula until you get an homogeneous batter.
Take your piping bag and diameter 10 or 12 nozzle, fill it.
Make a 25 x 35 cm rectangular shape on a baking paper sheet. Spread icing sugar.
Cook 10 minutes.
When you remove your biscuit from the oven, place your baking sheet on your workplan. When cooling down, the steam will help remove the lady fingers from the baking sheets.
Remove from the sheet and roll so that it will have the right shape.
Make the light butter cream according to the blog's recipe.
Make the vanilla custard.
Pour the milk in a saucepan with the vanilla.
Boil and remove immediatly from the heat. Set aside for 15 minutes.
During that time, whip the egg yolk with the sugar until it gets white.
Then add the flour and whip again.
Pour half of the milk on your mixture and mix. Pour the other half, mix again.
Pour the whole mixture in your saucepan and boil for 2 minutes while whipping with energy (otherwise your cream will cook too much at some point). (I do that at medium heat)
When the cream has the right constistency, pour it in a plate and cover with a clingfilm to avoid having a thick crust. Set aside in your fridge.
When the vanilla custard is at room temperature (as the light butter cream), whisk them together until you get an homogeneous mixture.
Proceed with final assembly.
Pipe the mousseline cream (use 2/3) on the biscuit. Place the raspberries.
Cover with the rest of mousseline cream.
Set aside in your fridge until serving.