500g raspberry purée
1 vanilla pod, split and seeds scraped
80g egg yolks
80g caster sugar
3 bronze gelatine leaves
400ml whipping cream
200g fresh raspberries
Raspberry jam (for Swiss roll slices)
Soak the gelatine in iced water.
Place the raspberry purée and split vanilla pod in a saucepan and bring to a gentle simmer.
In a mixing bowl, whisk the egg yolks and caster sugar together until pale and well combined.
Pour half of the hot raspberry mixture over the egg yolks, whisking continuously. Return the mixture to the pan with the remaining liquid.
Cook gently over a medium heat, stirring with a wooden spoon, until the mixture coats the back of the spoon (82–84°C).
Remove from the heat and stir in the soaked gelatine.
Strain through a fine sieve into a clean bowl and place the bowl over an ice bath. Stir until the mixture cools and thickens (do not allow it to set).
Whip the cream to ribbon stage.
Once the raspberry custard is cold and slightly thickened, fold in the whipped cream and the fresh raspberries.
Place in the fridge for 10–15 minutes to firm up slightly before assembly.
Slice the Swiss roll into 1cm thick rounds and spread one side of each slice with raspberry jam.
Line a glass or metal bowl with double cling film.
Arrange the Swiss roll slices, jam-side inwards, starting from the centre of the dome and working outwards. Ensure there are no gaps by gently pressing the slices together. Continue until the entire bowl is lined to the desired height.
Place the lined bowl into a mousse ring set on a tray to stabilise it.
Pour in the raspberry mousse until level with the sponge.
Refrigerate for 90–120 minutes until fully set.
500g raspberry purée
1 vanilla pod, split and seeds scraped
80g egg yolks
80g caster sugar
3 bronze gelatine leaves
400ml whipping cream
200g fresh raspberries
Raspberry jam (for Swiss roll slices)
Soak the gelatine in iced water.
Place the raspberry purée and split vanilla pod in a saucepan and bring to a gentle simmer.
In a mixing bowl, whisk the egg yolks and caster sugar together until pale and well combined.
Pour half of the hot raspberry mixture over the egg yolks, whisking continuously. Return the mixture to the pan with the remaining liquid.
Cook gently over a medium heat, stirring with a wooden spoon, until the mixture coats the back of the spoon (82–84°C).
Remove from the heat and stir in the soaked gelatine.
Strain through a fine sieve into a clean bowl and place the bowl over an ice bath. Stir until the mixture cools and thickens (do not allow it to set).
Whip the cream to ribbon stage.
Once the raspberry custard is cold and slightly thickened, fold in the whipped cream and the fresh raspberries.
Place in the fridge for 10–15 minutes to firm up slightly before assembly.
Slice the Swiss roll into 1cm thick rounds and spread one side of each slice with raspberry jam.
Line a glass or metal bowl with double cling film.
Arrange the Swiss roll slices, jam-side inwards, starting from the centre of the dome and working outwards. Ensure there are no gaps by gently pressing the slices together. Continue until the entire bowl is lined to the desired height.
Place the lined bowl into a mousse ring set on a tray to stabilise it.
Pour in the raspberry mousse until level with the sponge.
Refrigerate for 90–120 minutes until fully set.
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