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
  • Print


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


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.


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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