Here’s a Strawberry Almond Roulade with a Burnt Honey Mascarpone to make things even sweeter! Life is sweet, made sweeter with honey. This roulade also turned out great, the burnt honey mascarpone adding special flavour. If you don’t have time to make the burnt honey, you can always use the honey as is, adjusted to taste.
Honey has been a part of my growing up years, that mandatory spoon of honey winter through that we were chased with. A bad throat meant honey, a medicine that didn’t go down also meant honey.
Cut to now, I use a load of honey at home. That weekly batch of granola loves a dose of honey. Layering the granola parfait too every morning with Greek yogurt & berries begs for another pretty golden drizzle. The Anzac cookies are the result of another favourite recipe that uses honey.
This roulade also turned out great, the burnt honey mascarpone adding special flavour You could use any seasonal fruit, even a bitter orange marmalade to roll into this dessert. Everything pairs sowell with mascarpone!
Strawberry Almond Roulade with a Burnt Honey Mascarpone
Ingredients
Swiss roll sponge/Roulade
- 3 egg whites
- 2 egg yolks
- 1/4 cup sugar
- 1/2 tsp vanilla bean scraped {or 1vanilla extract}
- Few drops almond extract
- 1/2 cup plain flour
- 1/2 tsp baking powder
- Pinch salt
- 2 tbsp milk
- 1 tbsp oil
Filling
- 200 g strawberries chopped
- Honey chocolate ganache
- 2/3 cup cream
- 1 cup dark chocolate chips
- 1 tbsp honey
Burnt honey mascarpone
- 1 cup mascarpone chilled
- 2/3 cup honey
- 2 tbsp Water
Instructions
Swiss roll sponge/Roulade
- Preheat oven to 180C. Line a swiss roll tray with baking parchment.
- Beat whites, sugar, almond extract and vanilla bean to stiff peaks.
- Fold in yolks to mix, then beat in on low.
- Sift over flour, baking powder and salt.
- Fold in gently making sure you don't lose volume.
- Mix together the oil and milk in a small bowl, then whisking in 2 tbsp of the batter.
- Now fold this oil milk mix into the remaining batter.
- Spread on Swiss roll tin. Tap sharply once to release bubbles.
- Bake for 20 minutes. Sprinkle over icing sugar. Flip upside down on a kitchen towel and gently peel
- paper off. Cover with parchment and roll along long side with kitchen towel. Cool until ready to fill.
- Spread a layer of ganache over the roll, followed by a layer of burnt honey mascarpone.
- Scatter over chopped strawberries {reserve 1-2 for garnish}
- Roll gently and firmly. Place on serving platter with fold underneath.
- Chill for an hour for flavours to mature.
- Pipe reserved ganache over the top and sides. Garnish with strawberries and a sprig of fresh mint.
Filling
- Place chocolate & cream in a heatproof bowl. Microwave for 1 minute. Stir to mix. Repeat for 30 seconds if required. Whisk until smooth, then whisk in the honey. Stand to cool. Whisk again before use.
- Put about 2-3 tbsp in a piping bag to pipe over the roll.
Burnt honey mascarpone
- Place honey in a saucepan and simmer until dark amber. Take off heat, add the water {will splutter for 30 seconds, so be careful}, stir in. Cool and use. If it is too thick once cool, run in microwave for 30 seconds, stir in 1 tsp of water to fix. Can repeat.
