Camden New Journal - Food:Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Mascarpone lemon roulade
This is great for a dinner party or just a lovely pudding for home! You can freeze the “sponge” part and then just roll in the filling at the last moment which can be very useful. One of the main things about roulades is that they have no flour – if they are proper – so very good for the non-wheat eaters. If you do not use all the lemon curd it can be kept in the fridge in an air-tight jar and spooned on hot toast or served with plain yoghurt.

Ingredients
Serves 6
125g cream cheese
140g caster sugar
4 eggs, separated
2 lemons
1 tub mascarpone cheese
1 tbsp crème fraîche or milk
1 desp caster sugar
1 desp icing sugar
1 punnet fresh raspberries
1 jar good quality lemon curd
Garnish: Fresh mint leaves

Method
Preheat the oven to 180C/ 350F / gas 4.
To make the roulade “sponge” part put the cream cheese, caster sugar, juice of half lemon and finely grated rind of two lemons and the egg yolks into a bowl and beat hard until very thick and fluffy. Beat the egg whites until stiff and then fold carefully into the lemon mixture. Pour into a baking tray lined with greaseproof paper 40cm x 25cm approx. Bake for about 20 minutes or until the mixture is gently firm but not browning. Remove and leave to cool.
To serve, beat the mascarpone in a bowl with the crème fraîche and extra caster sugar until smooth.
Turn out the roulade quickly and without hesitation onto a new piece of greaseproof paper dusted with the icing sugar, and peel off the sheet it was cooked on. Gently spread the mascarpone mixture all over right to the edges and then a layer of the lemon curd. Finally, evenly place the whole raspberries over the top. Place it lengthways in front of you and taking the nearest edge to you start rolling it up like a Swiss roll, removing the paper as you go.
When completely rolled up, lift onto a serving dish, dust with icing sugar and garnish with the fresh mint leaves.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out