Coconut and White Chocolate Swiss Roll

 

 

Coconut and White Chocolate Swiss Roll

Ingredients:

For the sponge cake:

4 eggs

100 g sugar

90 g flour

10 g desiccated coconut

1 sachet vanilla sugar

1 tsp baking powder

For the filling:

150 g melted white chocolate

100 g mascarpone

20 cl heavy cream (very cold)

2 tbsp. tbsp icing sugar

50g desiccated coconut

For decoration:

Desiced coconut

White chocolate shavings

Icing sugar

Instructions:

Prepare the sponge cake:

Preheat the oven to 180°C (350°F).

Beat the eggs and sugar until the mixture becomes frothy and doubles in volume.

Add the sifted flour, baking powder, and desiccated coconut, then mix gently.

Pour the batter onto a baking sheet lined with baking paper and spread evenly. Bake for 10 minutes, until the sponge cake is lightly golden.

Prepare the coconut-white chocolate filling:

Melt the white chocolate in a bain-marie or in the microwave.

In a bowl, whip the cream with the icing sugar.

Add the mascarpone and melted white chocolate to the whipped cream, then mix gently.

Stir in the desiccated coconut for added texture and flavor.

Roll and fill:

Unmold the sponge cake onto a damp cloth and roll it up immediately to prevent it from breaking. Carefully unroll and spread the coconut-white chocolate cream over the entire surface.

Roll the sponge cake tightly and refrigerate for 1 hour to set the filling.

Finish and enjoy:

Sprinkle with desiccated coconut and white chocolate shavings for a delicious finish.

Add a dusting of icing sugar for an elegant touch.

Serve chilled and enjoy!