Chocolate & Cream Swiss Roll
(makes 12 slices @ 1.8g total carbs per slice)
For the sponge;
8 eggs (4g)
15g psyllium husk (trace)
100g almond powder (4.9g)
20g van houten cocoa (1.74g)
The cream filling;
250g mascarpone (casa azzura = 6.25g)
150ml heavy cream (5.1g)
vanilla (trace)
Method;
Add the sponge ingredients into a blender and mix.
Rest for 5 mins (for the husk to thicken).
Line a baking tray with baking paper.
Spread the mixture onto the paper.
Tap the baking tray on your worktop to get rid of any bubbles.
Cook at 180℃ for 8-10 mins.
Remove from oven and allow to cool.
Mix the mascarpone, cream and vanilla.
Spread over the sponge.
Roll carefully.
Pop into the fridge for an hour.
You might like to dust with cocoa (will add a trace of carbs per portion) for presentation.
Slice, share, enjoy!
Comments
Post a Comment