Macadamia Swiss Roll with Wattleseed and Chocolate

Cook time 45 minutes (+ cooling time)
Servings 4-6

Ingredients

200g diced roasted macadamia nuts

150g roasted cocoa nibs

200g dark chocolate, in a bar form to grate

100g caster sugar


Swiss Roll

175g Yolks (approx 9 egg yolks)

120g Sugar

1 vanilla pod

175g Plain Flour

260g egg whites (approx 7 egg whites)

90g Sugar

3g salt


Wattleseed Custard

500g full fat milk

6 egg yolks

125g sugar

75g plain flour

200g cream

1 ½ tsp wattle seed

Macadamia Swiss Roll with Wattleseed and Chocolate

Method

Preheat oven to 170°C. Line two flat rectangle baking trays.

Over a medium heat bring the milk to a simmer with the wattleseed.

In a medium size bowl mix the yolks and sugar until well combined. Then mix in the sifted flour. Pour over hot milk, strain back into the pot and return to the heat to cook until thick. Pour into a bowl, cover so custard doesn’t form a skin. Once cool, whisk the cream to soft peaks and fold into the custard.

Whisk egg yolks in a stand mixer fitted with a whisk. Slowly add sugar and vanilla seeds, continue to whisk until pale and thick.

As the yolks are mixing, in another clean dry bowl whisk the egg whites, once they begin to foam slowly add sugar to form a meringue.

Sift flour into the thick pale yolks and fold to combine, just before completely mixed begin to fold in the meringue. Once combined spoon equally onto trays and gently spread to form even sheets of sponge.

Bake in the oven for 7-8 minutes until just pale and springs back to touch.

Whilst the sponge is cooking prepare two tea towels flat onto the bench, line each with a sheet of baking paper. Sprinkle the sugar evenly over of the baking paper, then repeat with the macadamia and cocoa nibs.

Once you remove the sponge from the oven gently flip onto the sprinkled baking paper to invert the sponge. The baking paper will still adhere to the sponge peel back the paper lightly sprinkle the surface with more sugar then roll the sponge in the tea towel and leave to cool. Repeat this process with remaining sponge.

Unravel the sponge and spread with wattleseed custard leaving an inch free on the outer. Roll up sponge to form the Swiss roll, top with grated chocolate.