{"id":16970,"date":"2013-05-02T02:34:14","date_gmt":"2013-05-02T00:34:14","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/swiss-roll-with-mascarpone-cream-basil-and-honey-covered-with-lime-glaze-and-walnuts\/"},"modified":"2026-08-27T02:00:32","modified_gmt":"2026-08-27T00:00:32","slug":"swiss-roll-with-mascarpone-cream-basil-and-honey-covered-with-lime-glaze-and-walnuts","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/swiss-roll-with-mascarpone-cream-basil-and-honey-covered-with-lime-glaze-and-walnuts\/","title":{"rendered":"Swiss roll with mascarpone cream, basil and honey, covered with lime glaze and walnuts"},"content":{"rendered":"

I am very proud of this Swiss roll, because it perfectly reflects the state I was in the day before yesterday, when it occurred to me to prepare it. I was having one of those days where I really missed my country and wanted a dessert that would remind me of it, without forgetting that I am in Italy, and I felt like experimenting, after having spent the day wide-eyed, reading news about the triumph of El Celler de Can Roca as the best restaurant in the world of the year, according to the British magazine Restaurant<\/i>.<\/p>\n

\"Swiss<\/a><\/p>\n

It is not that my admiration for the Teresines has made me take their motto “if she can do it, so can I”<\/a> literally, and believe that I can cook something comparable to the inventions of the Roca brothers, but who doesn’t feel like playing a little in the kitchen after seeing the gastronomic wonders that can be invented? Thinking, thinking, in the end, I came up with a Swiss roll version of an ice cream that I tried at the ice cream parlor that here in Rome has the most fame for being original, regarding unusual flavors: the walnut, basil, and honey ice cream from Fatamorgana<\/a>. Since I didn’t have the recipe, I had to figure it out by taking as a base the classic Swiss roll sponge cake by Eva Argui\u00f1ano<\/a>, and the 3 ingredients that give the ice cream its name.<\/p>\n

\"Swiss<\/a><\/p>\n

At first, I wanted to make the cream to fill it based on whipped cream, but in the end, I thought that by also adding mascarpone, it would have a consistency that would go better with the chopped basil and mint. I added mint because I had heard that it helps the basil to highlight the fresh notes it already has. Even so, tasting the sponge cake and the cream separately, for my taste, the whole thing lacked a bit more freshness and sweetness, but I didn’t want to abuse the honey anymore. From there came the idea of the lime glaze with which I covered the Swiss roll, which also served to stick the chopped walnuts to it. (Hey, but don’t overdo it with the glaze, because it is quite intense and everything would just taste like lime)<\/p>\n

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The latest video recipes from my channel!<\/h3>\n\n
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