SWISS ROLL FILLED WITH PISTACHIO FLAVOURED SPREAD
|IRCA GENOISE||g 250|
|eggs - at room temperature||g 300|
Whip all the ingredients in a planetary mixer with a whisk attachment for 7-8 minutes at medium speed.
Spread the mixture into a layer onto a tray lined with parchment paper.
Bake in fan oven at 190-210°C for 8 minutes.
Out of the oven, flip the rollè over, let it cool down until lukewark, then remove the parchment paper.
Evenly spread CHOCOCREAM onto the rollè.
Roll the sponge up until it reaches the desidered diameter.
Frost with the pistachio coating, then refrigerate for a few minutes.
Cut the ends of the roll off and decorate as you like most.