Lemon Roulade with Whipped Cream, Limoncello and Lemon Thyme

A light and wonderful dessert.  I find roulades elegant and easier to make than you might think.  Serve with strawberries, blueberries or raspberries.    From Food and Drink 2011

3 tbsp unsalted butter
3 tbsp all purpose flour
1 cup milk
1/2 cup granulated sugar
1 tbsp grated lemon rind
Pinch salt
2 tbsp lemon juice
4 large egg yolks
5 large egg whites
1/4 cup granulated sugar
1/4 cup all purpose flour
Icing sugar

FILLING
1/2 cup whipping
1/4 cup mascarpone
2 tbsp granulated sugar
1 tbsp limoncello
1 tsp lemon thyme

1. Preheat oven to 375F.  Line a 9 x 13 inch metal baking pan with buttered parchment paper so that it goes up all 4 sides.
2. In a large pot, over medium heat melt butter and add flour.  Off the heat, whisk in milk, sugar and grated lemon rind.  Return pot to heat, and bring to a boil, then simmer slowly for about 2 minutes.  SEason with salt and stir in lemon juice.  Let cool for 10 minutes.  Add yolks 1 at a time, beating well after each addition.  Set aside.
3. Place egg whites in a large bowl and whisk with a pinch of salt until foamy.  Continue to beat egg whites, adding sugar a little at a time until egg whites are glossy and hold droopy peaks.  Stir a large spoonful into milk mixture.  Fold remaining egg whites into mixture along with 1/4 cup flour.
4. Pour into prepared pan and spread evenly.  Bake for 18 to 20 minutes or until puffed and golden. Turn out onto a tea towel sprinkled heavily with icing sugar (to prevent sticking_.  Remove parchment paper and let cool.
5. To make filling, combine whipping cream, mascarpone and sugar and whip until stiff and well combined.  Add limoncello and lemon thyme and whip again.
6. Spread roulade with filling and roll up from the short side using the tea towel as a guide to help rolling.  Let sit, seam side down, for 30 minutes or refrigerate until needed.  Cut into slices.  SE
7. Serve with Limoncello Whipped Cream

LIMONCELLO Whipped Cream

You can flavour whipped cream with any kind of liqueur

1 cup whipping cream

2 tbsp icing sugar

1 tbsp limoncello

1.  Combine whipping cream, icing sugar and limoncello in a chilled bowl.  Beat with electric beater until soft peaks form.

2.  Dollop on the roulade.

Layered Apple Parfait

A great desert any time of the year, but especially in the fall.  The Mascarpone has great texture and flavour and is lightened up by the whipping cream.  From Food and Drink magazine Autumn 2010.

2 cups rose wine
2 cups apple juice
1 cup granulated sugar
4 star anise (optional)
3 slices ginger, smashed
2 inch piece cinnamon stick
4 apples, peeled, cored and quartered
1 cup mascarpone cheese
1 cup whipping cream
1 cup crushed amaretti or ginger cookies
1/2 cup toasted slivered almonds

1. Combine wine, apple juice, sugar, star anise, ginger and cinnamon stick in a pot large enough to hold apples in 1 layer.
2. Bring to a boil over high heat stirring to make sure sugar is dissolved.  Boil for 2 minutes until well combined.
3. Reduce heat to medium low add apples, and cover with a circle of parchment to help them stay submerged.  Poach for 15 to 20 minutes or until soft and saturated with flavour.  Remove with a slotted spoon.
4. Return heat to high and bring juices to boil.  Boil until reduced to a thick syrupy texture, about 15 to 20 minutes.  There will be about 3/4 cup left.  Return apples to pot to coat with syrup.
5. Combine mascarpone with 1/4 cup syrup.  Beat whipping cream until soft peaks form and stir half of whipped cream into mascarpone.
6. Layer amaretti cookies, mascarpone cream and 2 quartered pieces of apple in a parfait glass and repeat the layers.  Top with remaining whipped cream and drizzle with a little syrup.  Scatter over toasted almonds.

Serves 4