Japanese roll with vanilla cream and exotic fruits.

tarts Pastry Cream


För 3 portioner

Japanese roll

90 ml Milk 1

70 g Debic Dairy Butter Constant

140 g Flour

240 g Egg yolk

80 g Eggs

120 ml Milk 2

180 g Egg whites

125 g Sugar

Water-soluble yellow colouring Exotic fruit jam

500 g Exotic fruit purée

1 Stalk lemon grass

4 g Pectin Vanilla cream

1000 ml Debic Stand & Overrun

80 g Sugar

2 Vanilla pods


Japanese roll

Boil the milk (1) and the Debic Butter .

Remove from the heat and add the flour.

Let it dry slowly over a low heat.

Gradually mix in the egg yolks and eggs.

Add the milk (2) last.

Beat the egg whites with the sugar until stiff.

Add the first mixture to the whipped egg whites and spread on a baking sheet.

Bake at 180°C for 20 minutes.

Exotic fruit jam

Heat the exotic fruit purée to 60°C together with the lemon grass.

Add the pectin, mixed with the sugar (1).

Bring to the boil and add the sugar (2).

Heat to 103°C.

Pass through a fine sieve and remove the lemon grass.

Put to one side.

Vanilla cream

Whip the Debic Stand & Overrun with the sugar and vanilla pulp.


Spread the exotic fruit jam, followed by the vanilla cream, onto the sponge cake.

Roll the sponge and leave to set in the freezer.

Cut into the desired shape.

Garnish with vanilla cream, using a St. Honoré piping nozzle.

Decorate as you wish.