Grapefruit, White Chocolate and Black Pepper Swiss Roll
Prep. Time:
2 hours
Baking Time:
12 minutes
Total Time:
2 hours 12 minutes
Serves:
1 Swiss roll (10-12 servings)
Enhanced version of Jessika's innovative Swiss roll featuring sophisticated white chocolate and black pepper ganache with zingy grapefruit curd in coconut sponge. Elevated with separated eggs for lighter texture, enhanced coconut flavor, and intensified grapefruit curd that balances the rich ganache perfectly.
The judges praised this unique flavor combination that 'ticked all the boxes' with its unexpected but harmonious pairing of sweet, spicy, and citrus elements. Represents sophisticated flavor innovation and technical Swiss roll mastery.
Ingredients
Instructions
MAKE THE ENHANCED COCONUT SPONGE:
1. Prepare pan: Preheat oven to 425°F. Line 10x15-inch jelly roll pan with parchment, extending up sides.
2. Separate technique: Separate eggs. Beat yolks with half the sugar until pale and thick, about 5 minutes.
3. Meringue structure: Beat whites to soft peaks, gradually add remaining sugar, beat to firm peaks.
4. Combine base: Fold yolk mixture into meringue in thirds.
5. Add dry ingredients: Sift flour, ground coconut, and salt together. Fold gently into egg mixture.
6. Final enrichments: Combine melted butter, coconut oil, and extracts. Fold in carefully to maintain air.
7. Even distribution: Pour batter into prepared pan, spread evenly with offset spatula.
BAKE THE SWISS ROLL:
8. Precise timing: Bake 10-12 minutes until golden, springs back when lightly touched, and edges just begin to pull from sides.
9. Immediate action: While still hot, turn onto powdered sugar-dusted clean kitchen towel.
10. Shape memory: Remove parchment carefully, roll up tightly in towel. Cool completely on wire rack.
PREPARE THE ENHANCED GRAPEFRUIT CURD:
11. Concentrate flavors: In heavy saucepan, whisk grapefruit juice, zest, and sugar until combined.
12. Temper eggs: In separate bowl, whisk egg yolks. Slowly add 1/4 cup hot grapefruit mixture, whisking constantly.
13. Cook carefully: Return to saucepan, cook over medium-low heat, stirring constantly, until thick enough to coat spoon (170°F).
14. Finish smoothly: Strain through fine-mesh sieve, whisk in butter cubes and salt until smooth.
15. Add depth: Stir in grapefruit liqueur if using. Press plastic wrap directly onto surface, refrigerate until set.
MAKE THE SOPHISTICATED GANACHE:
16. Temperature control: Heat cream to just under simmer (small bubbles around edges).
17. Chocolate method: Pour hot cream over chopped white chocolate, let sit 3 minutes.
18. Smooth integration: Whisk from center outward until completely smooth and glossy.
19. Flavor enhancement: Whisk in room temperature butter, black pepper, salt, and vanilla.
20. Perfect consistency: Cool at room temperature until spreadable but not stiff.
PROFESSIONAL ASSEMBLY:
21. Gentle unrolling: Carefully unroll cooled sponge, remove towel.
22. Curd layer: Spread grapefruit curd evenly, leaving 1-inch border on all sides.
23. Ganache application: Spread white chocolate pepper ganache over curd layer.
24. Final roll: Using parchment as guide, roll up tightly, seam side down.
25. Set shape: Wrap in plastic wrap, refrigerate 2 hours to firm.
26. Clean presentation: Trim ends with sharp knife for neat slices.
27. Elegant slicing: Cut into 1-inch thick slices with sharp knife, wiping blade between cuts.
28. Sophisticated plating: Arrange slices on plates, dust with powdered sugar.
29. Final garnish: Sprinkle with freshly cracked black pepper and white chocolate curls.
