created with L'OR Espresso Ultimo
Preheat the oven to 170C.
In a mixer whisk egg yolks and sugar (A) until light and fluffy. Then fold in cocoa powder.
In a separate bowl whisk egg whites and sugar (B) to create a meringue to medium peak and fold into the rest of the mixture.
Line a 30cm x 40cm tray with baking paper and weigh 700g of the cake mixture, spread out evenly and bake for 8 minutes in the oven.
Once baked, allow to cool down and set aside.
Place milk in a saucepan and bring to a simmer over medium heat.
Meanwhile whisk yolks and sugar together until pale then slowly whisk in cornflour.
Once milk has come up to a simmer, whisk into yolks then return to the saucepan and add in the 2 shots of the L’OR Espresso Ultimo.
Continue to cook over medium heat whisking constantly until thickened.
Once thickened and still hot, transfer to a stand mixer with a whisk attachment and whisk in gelatine and white chocolate until well combined.
Remove the bowl and place in the fridge until completely chilled.
Once chilled and set, fold in whipped cream and then set aside in the fridge until needed.
Place raspberries, vanilla bean and sugar together in a saucepan and cook over low heat.
Meanwhile blend water and NH Pectin together with an immersion blender and then whisk into the raspberry whilst it is simmering.
Allow to cook and reduce until thickened and jammy.
Set aside in a container and store in the fridge until needed.
Cut the tray of sponge in half then place one half while keeping the baking paper cut and attached to the cake onto a chopping board.
Spread the baked surface with diplomat cream roughly 1cm in thickness, and layer on the raspberry compote. Working with the baking paper, roll as tight as possible without pushing too hard.
Then transfer to a sheet of cling film and cover tightly and roll like a sausage, wrap and keep tight.
Place back in the fridge to firm up for at least 2 hours before cutting.
To serve, remove the cling film and cut the roll to 5cm thick rounds.