Chocolate Cream Roulade with Turkish Delight Curd
8 egg yolks
100g caster sugar
20g cocoa powder
Mix the egg yolk until it has a creamy consistency.
Add half of the sugar and mix well.
In a separate bowl whip the egg white and slowly add the rest of the sugar, mix until stiff.
Fold the egg white into the egg yolk.
Mix the flour, cocoa powder and cornflour. Slowly fold into the mixture.
Put baking paper into the bottom of your tray.
Bake for 15-20 minutes at 170℃.
Turn the base onto a dry cloth and slowly peel off the baking paper.
Lay a damp cloth on the top of the base while allowing it to cool.
Mix the cream until stiff.
Cover the base with a generous layer of The Cherry Tree Turkish Delight Curd. Add a layer of cream on top to evenly cover the base.
Use the cloth to roll the soft base into a roulade and decorate with the rest of the cream.
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