Sponge roll with wine pears and poppy seed cream
12 servings
22 minutes
The biscuit roll with wine pears and poppy cream is a refined combination of aromas and textures that embodies the elegance of Italian cuisine. The delicate, airy biscuit soaked in creamy poppy cream creates a rich and velvety consistency, while the caramelized pears in red wine add fruity freshness and a hint of tartness. This dessert recalls traditional Italian sweets where harmony of flavors is essential. Perfect for a festive tea or romantic dinner, it delights with its sophistication and tenderness. The presentation framed with cocoa powder makes it not only delicious but also aesthetically appealing. Pears soaked in wine syrup give the dessert an aristocratic note, while the poppy cream adds an unusual textural pleasure. It is the perfect treat for connoisseurs of subtle flavor chords.
1
Peel the pears and cut them into 1 cm pieces. Bring the wine with 150 grams of sugar to a boil, add the pears, and cook for 5 minutes. Leave to cool in the syrup.
- Pears: 4 pieces
- Dry red wine: 400 ml
- Sugar: 300 g
2
Preheat the oven to 200 degrees. Separate the egg whites from the yolks (4 pieces). Whisk the yolks with 2 tablespoons of sugar. Whisk the egg whites with a pinch of salt, gradually adding 2 tablespoons of sugar.
- Chicken egg (large): 4 pieces
- Sugar: 300 g
- Salt: pinch
3
Mix flour, 2 tablespoons of cocoa, and starch. Add to the yolks and mix well. Gradually incorporate the egg whites, trying to maintain volume.
- Wheat flour: 60 g
- Cocoa powder: 4 tablespoons
- Starch: 1 tablespoon
4
Place the dough on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven and flip onto a towel sprinkled with powdered sugar.
- Icing sugar: 2 tablespoons
5
Bring milk, 75 grams of sugar, and poppy seeds to a boil. Quickly add 2 egg yolks. Heat, but do not boil. Remove from heat and add pre-soaked and squeezed gelatin.
- Milk: 250 ml
- Sugar: 300 g
- Ground poppy seeds: 100 g
- Egg yolk: 2 pieces
- Leaf (sheet) gelatine: 4 pieces
6
Mix well and cool. Whip the cream and fold it into the cold cream.
- Double cream 40% fat: 200 ml
7
Remove the paper from the biscuit. Apply cream, then place the pears. Roll it up with a towel. Refrigerate for at least 2 hours. Sprinkle with remaining cocoa when serving.
- Pears: 4 pieces
- Cocoa powder: 4 tablespoons
