Hazelnut and Apricot Roulade with Mascarpone Cream

Ingredients

For the sponge base and filling

• 1 soft sponge sheet for roulade
• 150 g Trevalli Professional Mascarpone Mix
• 150 g Hoplà Professional 100% Plant Based for whipping with sugar
• 1 vanilla bean
• 3 g sheet gelatin
• 100 g Vesuvian apricot purée

For finishing

• Hazelnut praline pieces, as needed

Products Used

Process

For the mascarpone cream:

1. Soak the sheet gelatin in cold water until softened. Squeeze out any excess water and melt it gently.
2. In a stand mixer fitted with the whisk attachment, whip together the Trevalli Professional Mascarpone Mix, the Hoplà Professional 100% Plant Based for whipping with sugar and the seeds scraped from the vanilla bean.
3. Add the melted gelatin to the whipped mixture and mix carefully until fully incorporated.

To assemble the roulade:

1. Spread the Vesuvian apricot purée evenly over the surface of the sponge sheet.
2. Cover with an even layer of the mascarpone cream.
3. Carefully roll up the sponge to form a roulade.
4. Wrap the roulade tightly in plastic wrap and refrigerate overnight to set.

For finishing:

1. Remove the plastic wrap and coat the roulade with the hazelnut praline pieces, pressing gently to ensure they adhere evenly to the surface.
2. Slice and serve.