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Dessert · Season 3

Swiss Roll with Cointreau Mascarpone, Pistachio Praline, Chocolate Ganache, Creme Anglise and Raspberry Coulis

Billy Law
Billy Law
Contestant · 15 Apr 2012
View full method on 10 Play ↗ Open in The Pass
Swiss Roll with Cointreau Mascarpone, Pistachio Praline, Chocolate Ganache, Creme Anglise and Raspberry Coulis
7
Components
31
Ingredients
3
Season
Ingredients
Sponge
5egg yolks
110gcaster sugar
3egg whites
Pinch of salt
40gplain flour
20gcornflour
40gbutter, melted and cooled
Vegetable oil spray
Creme Anglaise
1 cupmilk
½ cupcastor sugar
1vanilla pod, halved and scraped
1 teaspoonvanilla paste
5yolks
Vegetable oil spray
2 tablespoonscointreau
Pistachio Praline
1 cupcastor sugar
4 tablespoonswater
1 cuppistachio nuts, toasted
Chocolate Ganache
½ cupthickened cream
1 cup70% Dark chocolate, roughly chopped
Raspberry Coulis
1 punnetfresh raspberries
½ cupwater
2 tablespoonssugar
Mascarpone cream
250gMascarpone
Juice of half a lemon
1 tablespoonlemon zest
1 tablespoonorange zest
1 cupthickened cream, whipped to firm peak
3strawberries, calyx removed and flesh quartered
To serve
1 punnetstrawberries, halved
1 punnetraspberries
Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗
Tagged
EggsChocolateFlourOrangeLemonVanillaBerriesMascarponePistachioCornflourStrawberryVegetable OilRaspberriesVegetarianAdult SupervisionDessertCakesContestant
Recipe by Billy Law, Season 3. Originally published by Network 10 on 15 Apr 2012.
Original on 10 Play ↗