- 2 pomegranates (640g)
- 3 titanium-strength gelatine leaves (15g)
- 1 cup (250ml) rosé wine
- 1 cup (220g) caster (superfine) sugar
- 2 teaspoon rosewater
- 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
- 1Remove seeds from pomegranate; reserve 1/3 cup seeds. Process remaining seeds to a rough puree; strain. You need 1/2 cup (125ml) juice.
- 2Soak 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.
- 3Squeeze 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.
- 4Preheat oven 180°C. Grease 26cm x 32cm swiss roll pan; line base and long sides with baking paper extending the paper 2cm above sides.
- 5Beat 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.
- 6Bake 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.
- 7To 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.
- 8Spread 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.
- 9Just 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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