Pecan Roulade With Lemon Mascarpone Cream
4 egg yolks
1/2 cup sugar
3 oz. freshly squeezed lemon juice
4 tbsp unsalted butter, room temperature
1-1/2 cups pecans, toasted
10 tbsp sugar, divided
1/2 tsp baking powder
7 eggs, separated
Lemon Mascarpone Cream
3/4 cup mascarpone cheese
1 cup whipping cream
1/4 cup icing sugar
1/2 cup lemon curd
2 tsp lemon zest, finely grated
Step 1: In a heavy saucepan, combine the egg yolks and sugar and beat until well blended. Stir in the remaining ingredients and mix well. Cook over medium-low, stirring constantly, until mixture thickens slightly and coats the back of the spoon. Do not boil. It should resemble a thin hollandaise sauce. It will thicken as it cools.
Step 2: Remove from the heat and strain through a fine sieve. Press a piece of plastic wrap directly on to the surface of the curd, cool to room temperature, then refrigerate until ready to use. This curd will last at least 3 weeks in an airtight container in the refrigerator.
Step 1: Preheat the oven to 375°F. Line a 12″ x 18″ jellyroll pan with parchment paper; lightly coat with cooking spray.
Step 2: Combine the pecans and 2 tbsp of the sugar in the food processor and process until the nuts are finely ground. Transfer to a bowl and stir in the baking powder.
Step 3: Place the egg yolks and 2 tbsp of the sugar in a mixing bowl and whip at high speed until thick and pale and mixture forms a ribbon when whisk is lifted. Fold into the nut mixture.
Step 4: In another clean mixing bowl, whip the whites until soft peaks form. Gradually add the remaining 6 tbsp of the sugar and continue to whip until stiff but not dry. Add about 1/4 of the whites to the nut mixture and fold in to lighten. Fold in the remaining beaten whites in 2 or 3 additions.
Step 5: Spread the batter in the prepared pan and bake until golden brown and cake springs back when lightly touched. Transfer to a rack; cover with a damp cloth and cool completely.
Lemon Mascarpone Cream
Step 1: Combine the mascarpone cheese, icing sugar and whipping cream and whip until stiff and smooth. Remove from the mixer and fold in the lemon curd and zest. Use immediately or chill until ready to use.
Step 2: To assemble, invert the pecan roll onto a clean dry surface; remove the parchment paper. Evenly spread the Lemon Mascarpone Cream over the cake and roll up lengthwise jellyroll style. To serve, dust the cake with icing sugar and slice on the diagonal. This roll is delicious served with Dufflet Rosenberg’s Spring Fruit Compote on page 183 of our May 2010 issue.