Maple Pear Pecan Mascarpone Roulade Food

MAPLE PECAN MERINGUE ROULADE

Steps:

• Preheat the oven to 160°C (140°C fan) mark 3. Line a 28cm x 38cm (11in x 15in) shallow baking tin with parchment paper.
• Put egg whites into a large bowl and whisk until stiff but not dry. Gradually add caster sugar, whisking constantly, until mixture becomes thick and glossy. Briefly whisk in the cornflour and vinegar.
• Spoon meringue into the prepared tin and spread out evenly. Bake for 25min or until it has a light golden crust. Leave to cool in tin for 5min. Meanwhile, dust a rectangle of parchment paper larger than the tin with icing sugar. Flip meringue on to the paper. Remove tin (leaving lining paper on) and leave to cool.
• In a medium bowl, whip the cream and maple syrup until the cream just holds its shape. Carefully peel lining paper off meringue and spread over the cream mixture. Sprinkle over pecans. With the help of the paper underneath, roll up the meringue from a short edge. Transfer to a serving plate, dust with icing sugar and serve.

PECAN AND MAPLE MERINGUE ROULADE RECIPE

Steps:

• Heat the oven to 180C, 160C fan, 350F, gas 4. Using an electric hand whisk, beat the egg whites in a large bowl until stiff. Add the sugar 1tbsp at a time, whisking well after each addition until stiff and glossy.
• Add the cornflour and vinegar. Spoon into the tin and smooth the surface with a palette knife.
• Mix the pecans with the cinnamon and scatter 50g (2oz) over the roulade. Bake for 15 minutes until puffed, golden and firm to the touch. Gently loosen the edges of the paper from the meringue and leave to cool in the tin on a wire rack for 10 minutes. Lift out of the tin, holding the edges of the paper, place back on the cooling rack and leave to cool completely.
• Spread out a piece of greaseproof paper flat on the worktop and dust lightly with 2tbsp icing sugar. When the tin is cool enough to handle, turn the roulade out onto the paper. Peel off the baking parchment.
• To make the filling, lightly whip the double cream with the remaining icing sugar and Frangelico to soft peaks. Spread over the cooled roulade and scatter with the remaining pecans. Roll the roulade, using the paper, from one short end to the other. Chill in its paper, seam side down to hold its shape.
• To make the sauce, place the butter, maple syrup and sugar in a medium pan and heat gently, stirring until the sugar has melted. Simmer gently for 5 minutes. Pour in the cream. Bubble for 1 minute then stir in the salt according to taste. The sauce will thicken as it cools. Place the roulade on a serving platter. Drizzle over the maple sauce, serve extra on the side.

PECAN ROULADE WITH PRALINE MOUSSE

Steps:

• Line an 18 × 12-inch baking pan with parchment paper and lightly grease the parchment or spray it with nonstick spray. Preheat the oven to 375°F.
• Pulse the pecans in a food processor until you have a coarse meal. Transfer to a medium bowl and toss with the baking powder.
• Whip the yolks with 1/4 cup of the granulated sugar in an electric mixer at high speed until thick and pale. Stir into the nut mixture. Using a clean beater and a clean mixing bowl, whip the egg whites at medium speed until foamy. Whip at high until soft peaks begin to form. Gradually add the remaining 1/4 cup plus 2 tablespoons granulated sugar. Stop the mixer and pull the beater out slowly: if the whites leave stiff peaks in the bowl, the mixture is ready (it should be stiff but not dry).
• Fold the whites into the yolk mixture one half at a time. Avoid the urge to overmix. Spread the batter evenly into the prepared pan.
• Bake until light golden brown, 10-12 minutes. Remove the cake from the oven and immediately cover with a damp towel; cool completely.
• Put the sugar and water in a small, heavy-bottomed saucepan and place over high heat. Stir to combine. Put the cream in another small saucepan and bring it just short of a boil. Remove from heat and set aside.
• Bring the sugar mixture to a boil and then down to a steady simmer. When the liquid turns amber, swirl the pan. This will help it caramelize evenly. When it reaches a deep amber color, remove it from the heat and very carefully whisk in the cream. It will bubble up and steam, so watch those fingers! Return the pan to the heat and whisk to dissolve all the caramel. Refrigerate 1 cup of the praline syrup for the mousse filling. Add the vanilla and bourbon to the rest for your sauce.
• Cream the cream cheese by hand or in an electric mixer fitted with the whisk attachment. Slowly add the praline syrup, scraping the bowl frequently. Add the vanilla. Place the gelatin in a small bowl with about 1 tablespoon warm water. Add the rum to the gelatin and stir to dissolve. Fold a bit of the praline syrup into the gelatin, then fold the gelatin mixture back into the praline syrup. Fold in the whipped cream, one half at a time.
• Run a paring knife around the outside of the cake to release it from the sides of the pan. Lift the edges carefully, feeling under the cake to loosen it. Sift a thin layer of confectioners' sugar onto the top of the cake. Lay a piece of parchment the size of the cake across the top, then turn the pan over to release the cake onto the parchment. With the cake lying on the counter, carefully peel the parchment that is now on top off the cake.
• Spread the mousse on the cake, stopping 1/2 inch from the long edge. Starting with the long edge closest to you, begin rolling the cake up jelly roll style, using the parchment for support. Tuck the rolling edge of the cake in as you go to make it a little tighter and neater. Place the cake back on the baking pan and refrigerate to firm it up.
• To serve, sprinkle with confectioners' sugar, cut the slices about 1 inch thick, and serve with a generous drizzle of the reserved praline syrup. Garnish with fresh strawberries or peaches, if desired.