25g unsalted butter, plus extra for greasing
6 medium free-range eggs, separated
175g Waitrose Golden Caster Sugar
100g plain flour
50g flaked almonds
2 x 190g packs essential Waitrose Blackberries (or 500g bag frozen berries)
2 tbsp Rowse Acacia Honey
2 tbsp apple brandy (Calvados)
Icing sugar for dusting
FOR THE MASCARPONE AND VANILLA CREAM
1 vanilla pod
170ml double cream
1. Preheat the oven to 180°C, gas mark 4. Lightly grease a 32cm x 22cm Swiss roll tin with butter and line the bottom and sides with baking parchment.
2. Melt 25g butter in a small saucepan or microwave and set aside to cool. In a large, spotlessly clean glass or metal bowl, whisk the egg whites until they form soft peaks. Add 2 tbsp of the sugar and whisk for 1-2 minutes until you have stiff peaks.
3. Put the yolks and the remaining sugar in another large bowl and whisk for 3 minutes until pale and thick and the whisk leaves a trail of batter that settles on the top for a few seconds (this is called the ‘ribbon stage’). Sieve in the flour and gently fold it in. Carefully pour the melted butter down the side of the bowl and whisk in. Add a spoonful of the egg whites to loosen, then gently fold in the remaining egg whites using a large metal spoon – keeping in as much air as possible. Pour into the centre of the tin and tip it round so the batter floods the space and is level. Bake for 25-30 minutes until very lightly golden, bouncy to the touch and just coming away from the edges. Cool for 5 minutes on a wire rack.
4. Toast the almonds in a pan until golden, then scatter over a clean tea towel. Turn the sponge out onto the tea towel and carefully peel off the lining paper. (See step 1, right for how to roll the sponge.)
5. In a medium pan, warm most of the blackberries with the honey and brandy. Gently press on the blackberries with a wooden spoon to allow the juices to run. Bring to a gentle simmer for 1-2 minutes, then remove from the heat and cool completely. Drain off most of the excess liquid and set aside.
6. To make the cream, split the vanilla pod lengthways and scrape out the seeds with a small knife. Add to a medium bowl with the mascarpone. Whisk together, then add the double cream. Whisk lightly until you have very soft peaks. Gently fold half of the reserved blackberry juice and the whole stewed and fresh blackberries to the cream, and gently stir through to create a ripple effect. (See steps 2 and 3, right for how to fill and roll the roulade.)
Cook’s tipDepending on the season, swap the blackberries for another berry, such as raspberries or blueberries.
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