Recipes of Roulade

Tropical Fruit Swiss Roulade

Tropical fruit evokes thoughts of relaxing on balmy summer night. The combination of flavours in this roll is delicious on such a night, or in the daytime with a refreshing cup of tea.

Ingredients :

Fruit Butter Cream :

- 125 ml tropical fruit juice

- 1 egg yolk

- 30 grams caster sugar

- 2 teaspoons plain flour

- 2 teaspoons custard powder

- 75 grams unsalted butter, at room temperature

- 2 teaspoons Kirsch

Fruit Mix :

- 3 egg whites

- 50 grams caster sugar

- 5 egg yolks

- 45 grams plain flour

- 1 kiwi fruit, chopped

- 0.5 mango fruit, chopped

- 0.5 papaya fruit, chopped

- 50 grams blanched almonds, toasted and chopped

Method :

* To make the fruit butter cream, bring the juice to the boil in a medium saucepan. In a bowl, whisk the egg yolk and sugar together, then sift in the flour and custard powder. Pour some of the hot juice onto the mixture and whisk until smooth. Pour back into the pan of hot juice and whisk over medium heat until the mixture boils and thickens. Cook for 1 minute, whisking continuously. Add half the butter and cool quickly (stand it in iced water if necessary). When cold, whisk and add the remaining butter and Kirsch. Whisk until light and white. Keep cool.

* Preheat the oven to hot 220'C. Line a swiss roll tin, about 25 X 30 cm. Grease the paper and dust with flour.

* In a bowl, whisk the egg whites until stiff. Add 2 tablespoons of sugar and continue to whisk until the mixture stands in stiff, shiny peaks. In a large bowl, whisk the egg yolks and remaining sugar until thick and pale. Using a large metal spoon, fold the whisked whites into the yolks, then fold in the flour. Spread the mixture evenly in the tin and bake for 5 minutes, or until the top is golden and no longer sticky. Cool on a wire rack, leaving the paper on.

* Lift the sponge on its paper and turn over onto a tea towel or baking paper. Peel away the paper. Spread the sponge with two thirds of the fruit butter cream, leaving a 2 cm border along one short edge. Cover with a single layer of fruit. Do not overfill. Roll the border edge of sponge over the filling, pick up the tea towel or paper under it and roll it away from us, holding it flat against the sponge. Stop when the roll is complete and the closing seam is underneath. Spread the crust with the remaining butter cream and trim the ends. Sprinkle with almonds ( To toast the almonds, put them on a baking tray in a preheated moderate 180'C oven for 10 minutes, or until golden brown ). Transfer to a serving plate.