Moscow Roll with Fruit

Moscow Roll with Fruit

• A wonderful, soft and juicy vanilla and fruit roll that melts in your mouth. It is suitable for all occasions and celebrations, it has a beautiful appearance and is very decorative. To make this dessert more beautiful, always use red fruits, and the choice is up to you, strawberries, cherries, raspberries, currants, and blueberries. The preparation is very simple and is done quickly. Read NOTE 👇down below before preparation. Follow recipe.

Ingredients: simple, total time: 2 h

Biscuit:

• 6 egg whites

• 100 g of granulated sugar

• 120 g ground walnuts

• 1 Tbsp flour

• Baking dish 30×40 cm

Cream:

• 6 egg yolks

• 6 Tbsp of granulated sugar

• 500 ml milk

• 1 bag vanilla pudding/ 40 g

• 150 g butter / room temperature

• 100 g white chocolate

• 1 vanilla aroma ampulla / or vanilla bean

• 200 g fruit of choice

and:

• 2 bag whipped cream

• fruit or

• chocolate or roasted ground hazelnuts

• ground Plasma biscuit

Moscow Roll with Fruit

Preparation:

Biscuit:

1. Separate the white from the yolk.

2. Beat the egg whites until foamy, then gradually add the sugar and beat on high speed until stiff.

3. In a deep bowl, mix the ground nuts and flour, gradually add to the beaten egg whites and at the same time mix with a spatula until the ingredients are well combined.

4. Cover the baking dish with baking paper and pour the whipped mixture over it and spread it evenly with a cake knife.

5. Bake in a preheated oven at 180 °C for about 10 minutes.

6. Immediately wrap the baked biscuit in a roll together with the paper and let it cool completely.

Cream:

1. Separate 200 ml of milk from the total amount of milk.

2. Place the rest in a saucepan to heat over low, moderate heat.

3. Beat egg yolks with sugar, vanilla sugar and pudding powder, mix everything well and add 200 ml of milk and mix again.

4. When the milk has started to boil, remove it from the heat and add the beaten egg yolk mixture with the ingredients and stir until well combined.

5. After that, return to the stove and reduce the heat, stirring until the cream thickens.

6. Remove from the heat and add the white chocolate that you cut into cubes to the hot cream, stir until everything is combined.

7. Cover the cream with cling film and let it cool completely.

8. When the cream has cooled, gradually add softened butter and mix well.

Processing:

1. Unroll the roll, remove the baking paper and spread the cream over the biscuit, leaving 6 spoons of cream aside as you will need it for coating the roll.

2. Now carefully spread the chopped fruit on the cream and slowly roll the biscuit into a roll, wrap it in cling film and leave it in the fridge for 2 hours to set.

3. Then spread the rest of the cream on the entire roll and decorate with whipped cream, and the rest of the decoration is up to you as you wish.

4. Leave the roll in the fridge for 2 hours before serving, then cut into slices.

Buon appetito!

NOTE:

• With this roll, you can combine Plasma ground biscuits, which will give a phenomenal and crunchy bite. You will apply directly to the biscuit, and then cover it with cream, you can do it the other way around as you wish.

• If you are using fruit that is slightly larger, chop it.

• Keep the roll in the refrigerator for up to 4-5 days, covered with a lid.

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