Raspberry Swiss Roll Bouquet

It's up to you.

9 detailed steps, from preparation to service.

1. Preparing the plate

   Preheat the oven to 180 °C, rotating heat. Tapes the 30 x 40 cm baking paper. Finely graze the washed orange zest; keep the fruit for another use.

2. Make the dough rolled

   Break the 4 eggs one by one in a bowl and then pour them into a bowl. Add 100 g of sugar and whisk 7 minutes to the beater: the mixture must triple and leave a ribbon falling down. Add the zest and 100 g of sifted flour; lift the dough to the spatula, without whisking.

3. Cook and pre-roll

   Spread the dough over the entire plate in a regular layer. Bake 10 to 12 minutes: the sponge should be soft and blond. With oven gloves, turn it over on a new sheet of paper, remove the cooked paper and then roll gently with the new sheet, from the small side. Let cool for 30 minutes.

4. Shaping the stems

   Mix 50 g soft butter and 30 g icing sugar, then 100 g flour and 20 ml water. Assemble without kneading. Spread over 5 mm, cut 7 strips of 16 x 1 cm; turns the offcuts into small cookies to be served next to. Place on a plate and cook for 12 minutes at 180 °C, until the edges are blonde. Let it cool completely.

5. Garnish the roll

   Take the cold sponge with care. Spread the 200 g of jam leaving 1 cm free on the edges. Roll again from the small side, without paper inside. Envelope and refrigerate 1 hour.

6. Coloring the stems with pistachio

   Melt 40 g of white chocolate in a bowl placed over a pot of simmering water, without contact with water. Remove from heat and mix the 15 g of ground pistachios. Spread a thin layer on the 7 cold stems; freezes for 20 minutes in the cool.

7. Whip the cream

   Whisk together 150 g of cold mascarpone, 100 ml of cold whole cream and 15 g of icing sugar for 1 to 3 minutes. Stop as soon as a soft peak holds at the end of the whisk, before the mixture becomes granular.

8. Compose the bouquet

   Cut the irregular ends of the rolled, then 7 thick slices of about 4 cm with a saw knife wiped between cuts. Lay them flat, spiral upwards, in a group of 2 then 3 and then 2 on the top of the large flat. Converge the 7 shortbread stems underneath; no stem is erect.

9. Finishing the flowers

   Place a small spoonful of cream in the center of each spiral and spread the rest next to the bouquet for service. Keep cold for 30 minutes. Serve the flowers with their stems, without ribbon or inedible accessory in the dessert.