Roast pheasant, chocolate roulade and this sublime soup... a new book features spectacular dishes from a decade of MasterChef champions
This cherry and hazelnut chocolate roulade is completely packed with flavour from hazelnut liquer and maraschino cherries
This flavour-packed take on a Swiss roll uses maraschino and Frangelico liqueurs to add a note of sophistication.
Serves 6
For the hazelnut brittle
For the icing
First, make the brittle. Line a baking sheet with parchment. Heat the sugar with 55ml water in a heavy-based pan over a medium heat, without stirring, for about 10 minutes, until golden.
Add the nuts and pour onto the baking sheet. Allow to cool and harden, then break into pieces.
Preheat the oven to 180°C/fan 160°C/gas 4 and line a Swiss roll tin with parchment. In a bowl, whisk the eggs with the sugar and 1tbsp water for 5 minutes, until pale and light, and the whisk leaves a trail in the mixture.
Sift the flour, cocoa powder and baking powder over the eggs, and fold in. Pour into the tin, and bake for 12 minutes, until the top is springy. Remove from the oven.
While still warm, brush the sponge with the hazelnut liqueur until it is all absorbed, then turn it out onto a new piece of greaseproof paper.
Peel off the paper from the base of the sponge and discard. Roll up the sponge, leaving the new paper inside, then set aside to cool.
Make the icing. Pour the cream into a small pan, bring to the boil, then remove from the heat.
Add the chocolate and the maraschino liqueur or cherry syrup and leave to melt, stirring occasionally. Allow to cool and thicken.
Unroll the sponge, discarding the paper. Spread a third of the icing over the sponge, scatter with half the cherries, then roll up again.
Place on a board, seam-side down. Spread the remaining icing over the top, sides and ends of the cake.
Smooth with a warm palette knife, then place the remaining cherries and some brittle on the top. Move to a serving board and scatter the remaining brittle around to serve.
Extracted from MasterChef: The Classics With a Twist, published by DK on 4 October, £25. Recipe and images © Shine TV Limited, 2018. Offer price £20 until 20/10/18. Order at mailshop.co.uk/books or call 0844 571 0640, p&p free on orders over £15.
DAILY MAIL COMMENT: A very good day for our united kingdom
Authorities Plan Major HPV Vaccine Drive
70th Anniversary of Founding of Gannan Tibetan Autonomous Prefecture Celebrated in Gansu
In Pics: 2023 China Internet Conference in Beijing
Chris Pine dons plaid blazer to honor his hero Jeff Bridges at 49th Chaplin Award Gala in NYC
China Takes 13th Consecutive Team Title in Women's Gymnastics at Asiad
Closing Ceremony of 19th Asian Games Held in Hangzhou
Students Learn About Intangible Cultural Heritages in Summer Vacation in Guangxi, S China
Trump hush money trial: What to know as week 2 of testimony opens
National Youth Space Innovation Competition Held in South China
Judge dismisses lawsuit against Saudi Arabia over 2019 Navy station attack
Spring Bud Girls Attend 2023 Changchun Air Show