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Tiramisu-Filled Swiss Roll

Ingredients For the sponge cake: 6 eggs, separated. A pinch of salt. 90g cake flour. 150g sugar. A 40x45cm baking sheet. Parchment paper. For the tiramisu cream: 250g mascarpone cream. 300g heavy cream. 80g powdered sugar. 3 gelatin sheets. Two tablespoons of heavy cream. You'll also need: Two cups of strong coffee. Two tablespoons of rum. Cocoa powder. Preparation To make the sponge cake , preheat your oven to 180°C. Separate the yolks from the whites. Beat the egg whites with a pinch of salt until they form stiff peaks — you want them really firm... In a separate bowl, beat the yolks with the sugar until they turn pale and thicken nicely... Using your hand or a spatula, gently fold in the sifted flour. Finally, add the beaten egg whites in two batches. Don't stir — just fold them in gently with a spatula or your hand, using upward and downward motions to keep the air in. Pour the batter onto the lined baking sheet, smooth it out, and bake for about 10 minutes. The sponge shou...

Potato and Ham Fritters

Perfect alongside any dish, or just on their own — make plenty, because they'll disappear before you know it.



Ingredients

  • 1 kg potatoes
  • Sliced salty ham, cut very thin (50-70 gr)
  • 50 gr milk
  • 25 gr butter, at room temperature
  • 2 whole eggs
  • 2 heaping tablespoons cornstarch
  • 1 teaspoon baking powder
  • Salt
  • Olive oil for frying

Preparation

  1. Rinse the potatoes and boil them unpeeled in cold salted water for 30 minutes. Test if they're done by poking them with a toothpick.
  2. Peel them carefully so you don't burn yourself, then pass them through a potato ricer along with the butter.
  3. Add the ham chopped very fine, and the cornstarch dissolved in the milk.
  4. Let it cool, then keep it in the fridge until you're ready to fry.
  5. In a deep pan, heat plenty of oil.
  6. Using one spoon to scoop and another to help, form the fritters from the batter and drop them into the hot oil. As they finish frying, place them on a tray lined with paper towels to soak up the extra oil.

Notes

Don't mash the potatoes with an electric mixer — it doesn't work well. If you don't have a potato ricer, just mash them with a fork. The key is getting the puree nice and smooth.
Go easy on the salt at first. Better to taste once you've mixed in the ham, which already brings its own saltiness.
The amount of ham is up to you and what you like.
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