Gérard Bertrand presents: At the table!
Episode 03 - Florian Declercq

Ingredients (6 to 8 people) :

Viennese cocoa biscuit:

• 150g eggs
• 60g egg yolks
• 100g egg whites
• 165g caster sugar
• 60g flour
• 15g cocoa powder
  
  

Morello cherry jam:

• 125g of morello cherry puree
• 15g caster sugar
• 3g pectin
• ½ lemon juice

Syrup:

• 166cl water
• 208g sugar
• 100cl of kirsch

Vanilla whipped cream:

• 250g liquid cream 35%
• 30g caster sugar
• ½ vanilla pod
• 90g mascarpone
  
  
  

Preparations :

Viennese cocoa biscuit:

• Beat together 140g of caster sugar, 60g of egg yolks and 150g of whole eggs.
• Gently incorporate 100g of egg whites and 25g of caster sugar previously beaten with a bird's beak
• Add the flour and cocoa powder to the mixture.
• Spread everything on a baking sheet and cook at 250°C for 5 minutes

Morello cherry jam:

• Mix the sugar and pectin
• Bring the mixed morello cherry puree, sugar and pectin to the boil.
• Add the lemon juice
• Cool
  
  

Vanilla cream:

• Beat all the ingredients in a mixer at low speed.

Final Assembly:

• Lightly soak the cocoa biscuit in Kirsch syrup.
• Spread a thin layer of morello cherry jam and top with an equal amount of vanilla whipped cream.
• Arrange a few morello cherries in the Kirsch
• Roll the whole thing up
• Cover with vanilla whipped cream
• Finish by covering with chocolate shavings and morello cherries.
  
  

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