Summer Fruit Roulade

Alex Mackay's boozy raspberry and redcurrant roll is served with a raspberry-crammed fruity coulis
By Alex Mackay
Summer Fruit Roulade
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes plus cooling time
  • Effort: medium

Ingredients

For the sponge

  • 4 large eggs, separated
  • 100 g caster sugar
  • 100 g flour
  • icing sugar, for dusting

For the soaking liquor

  • 100 g caster sugar
  • 50 ml water
  • 100 ml crème de cassis

For the filling

  • 250 g mascarpone
  • 150 ml whipped cream
  • 50 g icing sugar
  • 1 vanilla pod, seeds only
  • 400 g redcurrants and raspberries

For the raspberry coulis

  • 500 g raspberries
  • 125 g sugar
  • sprigs mint, to decorate

Method

1. Preheat the oven to 200C/gas 6 and line a 32 x 23cm Swiss roll tin with a sheet of silicon paper.

2. To make the sponge, whisk the egg whites to firm peaks, gradually add the sugar and continue whipping until the whites are firm and glossy. Fold in the egg yolks and sift in the flour.

3. Spoon the mixture into the tin and smooth the top with a palette knife. Dust with icing sugar and bake for about 10 minutes, until pale golden.

4. Carefully turn the cooked sponge onto a cooling rack and peel off the silicon paper.

5. For the soaking liquor, dissolve the sugar in the water and simmer for 2 minutes before pouring in the crème de cassis. Remove from the heat and brush the sponge with the flavoured syrup. Leave the sponge to cool before filling.

6. For the filling, whisk the mascarpone cheese with the whipped cream, and stir in the icing sugar and vanilla seeds.

7. Place the cooled sponge on a large sheet of greaseproof paper and spread the sweet mascarpone evenly over the top. Place the berries over the mascarpone and roll the sponge lengthways to make a log. Refrigerate until ready to serve.

8. For the raspberry coulis, combine a third of the raspberries with the sugar in a small saucepan. Bring to the boil, before turning down the heat to a simmer. Cook for a further 10 minutes, until the fruit has cooked down.

9. Strain the sauce through a fine sieve into another saucepan. Add the whole raspberries and warm gently.

10. To serve, remove the paper from the roulade, slice it into 6 pieces and serve each slice with the warmed raspberry coulis. Decorate with mint sprigs.

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