Chocolate meringue sponge

Ingredients: Chocolate meringue sponge

  • 6 piece(s)
    egg white
  • 160 g
    sugar

Preparation: Chocolate meringue sponge

Whisk to a stiff meringue.

Ingredients: Chocolate meringue sponge

  • 6 piece(s)
    egg yolks

Preparation: Chocolate meringue sponge

Fold in.

Ingredients: Chocolate meringue sponge

Preparation: Chocolate meringue sponge

Sieve onto the meringue, fold in gently.

Spread onto silicone paper. Cook at 180ᵒC for approx. 10 minutes. Place a sheet of silicone paper on top of the sponge and a baking tray to press and level top.

Raspberry mycryo mousse

Ingredients: Raspberry mycryo mousse

  • 90 g
    granulated sugar
  • 45 g
    egg yolks
  • 25 g
    cream powder

Preparation: Raspberry mycryo mousse

Mix.

Ingredients: Raspberry mycryo mousse

  • 250 g
    raspberry puree

Preparation: Raspberry mycryo mousse

Bring to the boil and pour onto the egg yolk mix.
Place back into a clean saucepan bring the mix to the boil to thicken.

Ingredients: Raspberry mycryo mousse

Preparation: Raspberry mycryo mousse

Stir in, cover with cling film to prevent skinning.
Cool to 30°C.

Ingredients: Raspberry mycryo mousse

  • 250 g
    whipped cream

Preparation: Raspberry mycryo mousse

Fold through.

Tip: the Mycryo mousse base can be stored in a refrigerator until required – when required warm the mousse base gently in a microwave stirring vigorously to create a smooth paste.

Basic chocolate glaze

Ingredients: Basic chocolate glaze

Preparation: Basic chocolate glaze

Place into a plastic bowl.
Heat in a microwave 1 minute on full powder.
Stir well to create a smooth emulsion.

Finishing and presentation

Tools: 2 rectangle sheets of acetate, a rolling pin and a small paring knife or roller cutter. 
Prepare a batch of precrystallised 811 dark chocolate. Ladle a small amount of prepared chocolate onto the top edge of one acetate sheet. Place the second acetate sheet on top of the chocolate. Using a rolling pin, smooth the chocolate flat between the sheets. Almost immediately score lines with a set of pastry wheels or the back of a paring knife through both acetate sheets to achieve individual rectangles – score small circles within the rectangles with the tip of a plain piping nozzle. Allow to set at 12ᵒC for at least two hours. When ready to use remove the top acetate sheet, using a palette knife remove prepared rectangles to decorate each slice of roulade. The chocolate will be very thin and shiny both sides – you can dust each rectangle with scarlet creative powder if desired.

Assembly: Place the meringue sponge on a sheet of silicone paper. Spread the Raspberry Mousse over the meringue sponge. Sprinkle with fresh raspberries. Roll length to length side using silicone paper to achieve a tight roll. Glaze with the chocolate glaze or with Callebaut Choc-o-shine. Decorate with Chocolate Decoration.

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