Coconut Roulade Recipe: Tropical Rolled Cake with Coconut Mousse
Ingredients (Serves 6)
For the biscuit:
- 100 g flour
- 100 g caster sugar
- 4 eggs
- 1 teaspoon vanilla powder
- 1 pinch salt
For the mousse:
- 25 cl coconut milk
- 3 egg yolks
- 75 g sugar
- 15 cl liquid cream
- 3 sheets gelatin
For the syrup:
- 3 tablespoons white rum
- 2 tablespoons sugar
- Cooking time: 30 minutes
- Difficulty: Intermediate [3/5]
- Preheat the oven to gas mark 7 (210°C). Line a baking sheet with parchment paper.
- Prepare the biscuit: Separate the egg whites from the yolks. Whisk the yolks with the flour, salt, and vanilla powder.
- Whisk the egg whites to stiff peaks and gently fold into the yolk mixture. Spread the batter evenly into a rectangle on the baking sheet, smooth with a spatula, and bake for 10 minutes.
- Meanwhile, dampen a tea towel, wring it out, and spread it on your work surface. Once baked, invert the hot biscuit onto the towel, peel off the parchment, and roll up tightly with the towel. Allow to cool completely.
- Prepare the mousse: Soften the gelatin sheets in cold water. Bring the coconut milk to a boil.
- In a saucepan, whisk the egg yolks with the sugar. Gradually pour the hot coconut milk over them, whisking constantly. Cook over low heat, stirring until the cream thickens and coats the spatula.
- Remove from heat, add the drained gelatin, and stir until dissolved. Cool the cream, stirring occasionally, then refrigerate until it starts to set.
- Whip the liquid cream to soft peaks and fold into the coconut cream. Refrigerate for 1 hour.
- Assemble: Mix the sugar, rum, and 10 cl water for the syrup. Unroll the cooled biscuit and brush generously with the syrup.
- Spread the mousse over the biscuit and roll up tightly. Wrap in plastic film and refrigerate for 12 hours.
- Serve in slices with red fruit coulis, topped with fresh fruit and grated coconut.
