Fruit Roulade with Tiramisu
Sponge, Raspberry jelly, Cream and Suede spray — a Zeelandia recipe in 4 components. Uses Neutral Paste/Glaze 12.5 kg (Hot) and Zeesan Cream Stabiliser, Tiramisu – 4 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Ciasto Owocowy Ogród | 1000 g |
| Eggs | 250 g |
| Water | 250 g |
| Oil | 250 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 200 g |
| Raspberry pulp | 200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeesan Cream Stabiliser, Tiramisu – 4 kg | 100 g |
| Mascarpone | 500 g |
| Water | 100 g |
| Cream (30% fat) | 500 g |
Suede spray
| Ingredient | Quantity |
|---|---|
| Oil | 50 g |
Method
- Sponge
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Spread the batter into a frame of about 30 x 40 cm. Bake at 180°C for about 30 minutes. Cool and divide into two layers of equal thickness. Freeze.
- Raspberry jelly
Bring all ingredients to the boil and combine thoroughly using a blender. Pour the hot mass onto the first sponge layer and spread evenly, then press lightly with the second sponge layer. Freeze. Cut into five strips of about 8 x 24 cm.
- Cream
Dissolve Zeesan thoroughly in the water. Gently aerate the mascarpone and combine it with the Zeesan dissolved in water. Add the whipped chilled cream in portions and fold gently until combined. Fill 2/3 of the volume of silicone moulds (roulade moulds) with the cream and press a strip of sponge and jelly into each. Freeze. Remove the roulades from the moulds.
- Suede spray
Liquefy the Arabesque chocolate with the oil. Apply the suede to the frozen roulades using a compressor (ready-made suede spray can be used).
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.