Tag: swirl

Snowy Swirl Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Step 1

Prepare the biscuit dough: whip the egg yolks with 60 g of sugar and the vanilla seeds (obtained by scraping the open pod lengthwise), until they are frothy and light.

Step 2

Whip the egg whites with a pinch of salt and, when they start to get frothy, add 40 g of sugar and finish whipping them well.

Step 3

Gently fold them into the egg yolks.

Step 4

Mix starch and flour together.

Step 5

Sift them and add them to the egg mixture.

Step 6

Mix with a spatula, from bottom to top, being careful not to dismantle the mixture.

Step 7

Pour it onto a baking tray lined with baking paper, buttered and floured.

Step 8

Level the mixture.

Step 9

Bake at 170°C for 10 minutes.

Step 10

Remove the biscuit dough from the oven and invert the pan onto a sheet of baking paper dusted with icing sugar. Let cool, covered by the pan, for 8-10 minutes.

Step 11

Remove the pan and roll up the biscuit dough, still slightly damp, to give it shape, using the baking paper. Keep fit for 10 minutes.

Step 12

Meanwhile, whip the cream with the grated lime zest and 50 g of icing sugar, then mix it with the cream cheese. Unroll the biscuit dough and spread the cream inside.

Step 13

Add the raspberries, chopped.

Step 14

Roll up again. Wrap the roll in baking paper and place it to cool in the fridge, resting on the closure, for approximately 2 hours.

Step 15

Serve it dusted with icing sugar, which will cover any small imperfections on the surface of the biscuit dough.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Gordon Ramsay’s coffee and chocolate mousse…

Gordon Ramsay’s coffee and chocolate mousse cups


100g (3½oz) good quality dark chocolate (about 60 to 65 per cent cocoa solids)
125g (4½oz) mascarpone
2 tbsp icing sugar
4 tbsp strong espresso coffee, cooled
150ml (¼pt) double cream

To finish

4 tbsp double cream
a little dark grated chocolate
few amaretti biscuits, crushed

You will need:

4 cappuccino cups or ramekins


Break the chocolate into small pieces and melt in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the heat and leave to cool.

Using a hand whisk, beat the mascarpone and icing sugar together until smooth, then whisk in the espresso and melted chocolate.

In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture until well combined and spoon into cappuccino cups or ramekins. Lightly whip the double cream until thick and swirl it over the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.

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