Recipe

Turkish delight roulade with pomegranate syrup and jelly

This gourmet dessert combines the sweetness of pomegranate syrup with a beautiful rosewater infusion to create this turkish delight roulade. This is perfect for delighting loved ones.

  • 35 mins preparation
  • 40 mins cooking
  • Serves 8
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Ingredients

Pomegranate jelly and syrup
  • 2 pomegranates (640g)
  • 3 titanium-strength gelatine leaves (15g)
  • 1 cup (250ml) rosé wine
  • 1 cup (220g) caster (superfine) sugar
  • 2 teaspoon rosewater
Turkish delight roulade with pomegranate syrup and jelly
  • 4 eggs, separated
  • 1/2 cup (110g) caster (superfine) sugar
  • 40 gram butter, melted
  • 2 tablespoon hot water
  • 1 teaspoon vanilla extract
  • 1/2 cup (75g) self-raising flour
  • 2 tablespoon caster (superfine) sugar, extra
  • 15 gram rose persian fairy floss (optional)
  • 250 gram mascarpone
  • 1/3 cup (80ml) thickened (heavy) cream

Method

Pomegranate jelly and syrup
  • 1
    Remove seeds from pomegranate; reserve 1/3 cup seeds. Process remaining seeds to a rough puree; strain. You need 1/2 cup (125ml) juice.
  • 2
    Soak gelatine in a large bowl of cold water 4 minutes or until softened. Stir wine and sugar in a medium saucepan over medium heat until sugar dissolves. Bring to the boil; simmer for 1 minute. Add pomegranate juice and rosewater; bring almost to the boil. Transfer 1 cup (250ml) mixture to a small bowl.
  • 3
    Squeeze excess water from gelatine, add to bowl; stir until gelatine dissolves. Pour into a small container so jelly is 2cm deep. Refrigerate for 3 hours or until set. Unmould jelly; cut into 2cm cubes. Meanwhile, simmer remaining syrup in pan for 5 minutes or until thickened slightly. Refrigerate until needed.
Turkish delight roulade with pomegranate syrup and jelly
  • 4
    Preheat oven 180°C. Grease 26cm x 32cm swiss roll pan; line base and long sides with baking paper extending the paper 2cm above sides.
  • 5
    Beat egg yolks and sugar in a small bowl with an electric mixer for 5 minutes or until thick and pale. Add combined butter, water and extract; fold in sifted flour. Beat egg whites in a large bowl with an electric mixer until soft peaks form; fold into flour mixture, in two batches. Pour mixture into pan; smooth surface.
  • 6
    Bake cake for 12 minutes or until just firm to the touch. Turn cake onto a large piece of baking paper, sprinkled with extra sugar; trim edges of cake slightly. Using paper as a guide, roll up hot cake from a long side; stand for 2 minutes. Unroll; cool.
  • 7
    To make filling, Beat mascarpone and cream with 2 tablespoons of the chilled syrup in a bowl with an electric mixer until soft peaks form. Refrigerate until cake has cooled completely.
  • 8
    Spread cake with filling, leaving a 1cm border on all sides. Place half the jelly cubes in one line across cream. Using paper as a guide, roll up the cake. Place roulade on a tray; refrigerate for 3 hours or until firm.
  • 9
    Just before serving, drizzle roulade with chilled syrup; top with reserved pomegranate seeds, remaining jelly and fairy floss.

Notes

Persian fairy floss, also known as pashmak, is available from delicatessens and gourmet food stores in assorted flavours. We used a 3 cup plastic takeaway container to mould the jelly. You can substitute 2 teaspoons powdered gelatine for gelatine leaves in the jelly. Place 1/4 cup (60ml) jelly mixture in a small heatproof cup, sprinkle over powdered gelatine. Place cup in a saucepan filled with a shallow amount of simmering water; stir until gelatine dissolves. Combine gelatine mixture with remaining jelly mixture and set as instructed. The jelly can be made a day ahead. The cake is bestmade and assembled on day of serving

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