Yes, finally a post for the month of February and I do apologise for going all quiet. The thing is, I am on vacation. That's right, 1000s of miles away from work and soaking in the company of the people I love most and for the past fortnight, I have been caught in the usual flurry of activity surrounding Chinese New Year festivities and playing host-n-guide to a mate of mine visiting from Australia.
Anyway, I have been meaning to show off this lemon-raspberry and mascarpone roulade made to christen a very good swiss roll tin by baker's secret I scooped up at a bargain price. Incidentally, it is my first EVER sweet roulade! The dessert was inspired by the 2 classic flavours of summer - refreshing citrus and berry. I chose mascarpone to cream because I love the slight subtle yoghurt-like tang of the cheese. Also, I find it is less cloying.
For the sponge, I followed the recipe card so generously provided by the tray's manufacturer and I apologise for not including it here because well, I simply forgot to write it down before I tossed the card in the bin. Still, it isn't difficult sourcing a basic sponge cake recipe from the web which you can use as your very own blank canvas. Here, I spread lemon curd on the sponge base before smoothing on a layer of sweetened mascarpone marbled with crushed raspberries.
I found it hard to refrain from sneaking a peek or two while it was in the refrigerator - just like a proud mother watching her new born baby rest in the nursery. Ah yes, this is my Baby - even if for one day. Eventually, the mascarpone firmed up enough for me to slice the cake and to say those whom I served it to were rapturous would be just a blatant lie. They were underwhelmed by it, "The flavours are great but the sponge is just too dry".
To me, it is my baby and it is just PERFECT.
I hadn't the faintest idea how much mascarpone was required for the roulade so I played it safe and purchased 2 tubs, an equivalent of 500g. Needless to say, I used less than half the amount I had and was left pondering what to do with the rest. I entertained the thought of a tiramisu for a while but didn't have all the necessary ingredients so I made some coffee cream puffs with orange dark chocolate drizzle instead.
Simple yet elegant.
The coffee cream is made by sweetening mascarpone with some icing sugar (I always use a 1:10 ratio of sugar to cheese/cream), then adding a tablespoon of coffee/hazelnut liquer and a teaspoon of ground coffee (I find it best to use a wooden spoon when working with mascarpone as over-mixing can result in a curdled mess). Pipe into cooled choux puffs and drizzle with melted chocolate.
Take a step back, lick fingers and take delight in these sweet adorable specimens.