I destroyed two elaborate rolls before I actually started thinking and found an easier recipe. Walking before running, right?
So, I managed this one on the first try which means it is a totally foolproof recipe and even a toddler can make it without supervision ;-)=.
Learn from my mistakes and really make it on a small baking tray (easier to roll) and take it out of the oven soon enough (less likely to crack).
Ingredients:
- 100g flour (plain and wholegrain mix)
- 100g sugar
- 5 eggs (separated)
- 1 tea spoon lemon juice
- 500g mascarpone
- sugar (I'll leave the amount up to you)
- 2 tea spoons vanilla extract
- pickled peaches
- enough shredded coconut for covering the roll and for sprinkling the inside (about three handfuls)
1) Use a hand mixer for your whites - beat them with the lemon juice till soft peaks form. Then start slowly adding the yolks with sugar and flour till well combined.
2) Pour it onto a baking tray which has been lined with baking paper and put it in the oven for exactly 6 minutes at 200°C. You don't want it to look brown. It's gonna be light and springy.
3) Remove the hot roll from your baking paper and have one of the same size ready. Sandwich the roll in between these two sheets of paper and gently roll it. Secure it with tea towel so that it doesn't unroll and let it cool down.
4) Beat the mascarpone with as much sugar as you want, add the vanilla extract and a tablespoon of the syrup from the pickled peaches.
5) Unroll the roll and cover the inside with 3/4 of the mascarpone. Sprinkle with coconut. Take some peaches (if they are too big, half them or quarter them) and put them at one end of the roll. Then start slowly rolling from that side. Don't panic if it cracks somewhere, you'll cover it later.
6) Once it resembles a roll, take the rest of the mascarpone and smear it all over the roll (see, that's how you can cover the mistake and pretend it's supposed to be that way), then sprinkle with more coconut and decorate with the peaches if you have some left.
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