Blueberry jam roll: photo-recipe and wine pairing

The day after tomorrow is Easter and despite the delicious dark chocolate and pistachio granola egg that I received as every year directly from Bronte, I wanted to prepare a treat to eat for breakfast on these festive days that Francesco is home. Yesterday I received a parcel from my cousin containing various organic products, including a blueberry juice and jam, and this inspired me a lot. So I teciso to prepare a jam roll covered in dark chocolate really delicious! At this time I am refining the technique of the stuffed roll and last month I prepared this mascarpone and bitter filled roll I made another one with strawberries, mascarpone and basil which wasn't bad at all... but today's is a real treat! As you know, this wine blog was born to share... so here I am to share with you an infallible photoshoot and a touching food and wine pairing! 😍

Preparing the jam roll is very quick and easy, it takes about 15 minutes (including baking time) to prepare a delicious biscuit dough and another 15 minutes to fill and cover it (interspersed with 1 hour's rest in the fridge... so it's the perfect dessert for those who are short on time like me! 😉 The jam roll covered in dark chocolate will make you look great and delight your palate. By the way... curious to find out what wine I paired with it? I'll just let you know that we are in a beautiful area: Salento!

Chocolate-covered jam roll: my foolproof recipe!

Biscuit dough is a soft and elastic dough that is perfect for rolling without crumbling, you just need a few simple tricks that I will now explain to you step by step with this valuable photo-recipe.

Ingredients for the biscuit dough

• 3 eggs
• 80g caster sugar
• 80g of 00 flour

Ingredients for the filling

• approx. 80 g blueberry juice (100% fruit)
• approx. 200 g blueberry jam (100% fruit)

Ingredients for the chocolate coating

• 100g dark chocolate
• 80g butter from centrifuged cream (the good kind)
• 1 teaspoon honey

Preparation:

Step 1. Separate the yolks from the egg whites and place 3 yolks in a bowl with 40 g sugar and 2 egg whites in another bowl with another 40 g sugar.

Step 2. Whip the egg whites with the sugar until the mixture is creamy and solid like meringue as shown in the picture. Whip the egg yolks with the sugar until light and fluffy. Calculate about three to four minutes with the electric beater at maximum power.

Step 3. Add the egg whites to the beaten yolks a little at a time, stirring from the bottom upwards with the largest spoon you have.

Step 4. Add the sifted flour and mix gently from the bottom up. I now only use Caputo Pizzeria 00 flour because in my opinion the dough remains more elastic.

Step 5. Preheat the static oven to 180°C. In the meantime, lay a piece of baking paper on a baking tray, then pour in the mixture and spoon it into a rectangular shape until you get a result similar to the one in the photo.

Step 7. When the oven is hot, put the baking tray in the middle and bake for exactly 8 minutes, not a minute longer! Do the toothpick test and try poking it: it must be dry. The biscuit dough should be just golden brown, but it should not darken.

Step 8. Make it immediately, while it is still hot. Turn the dough out onto a clean surface and very gently peel off the sheet of baking paper. Sprinkle with caster sugar then place a clean sheet on top and a clean sheet underneath the biscuit dough rectangle. Now gently roll it up.

Step 9. Secure the roll of biscuit dough with a rubber band, then seal well with foil. Caution: the foil is sensitive to heat and must never touch the biscuit dough. I even give it two staples with the stapler on the sides to seal it perfectly! Now put it to chill in the fridge for at least 1 hour.

Step 10. Gently unroll the biscuit dough and brush with the blueberry juice. Be careful not to pour the juice directly on top or it will soak into you too much. When all the dough has turned purple from the juice (i.e. you have not missed even 1 cm), brush on the jam. You will need about 200 g.

Step 11. Gently roll the filled biscuit dough onto itself to form your jam roll. Keep it a little tight but not too tight. Seal with foil and place in the freezer for a few minutes until you have completed step 12.

Step 12. In a bain-marie bowl, melt the chocolate, butter and honey, stirring as needed. Let it cool for a few minutes.

Step 13. Take the roll out of the freezer, remove the foil and place it on a cake griddle. I recommend a collapsible wire rack (mine is irreplaceable). gratata delicia by Tescoma which I have had for many, many years now!) like mine because you can fold it up once you have finished decorating and put the cake directly back into the freezer without touching it: a little trick that will keep it perfect! With a teaspoon pour the chocolate over the cake very slowly until it is all covered, then when you are done make another layer and another until it is finished.

Step 14. Decorate as you like! You can use candied fruit, a pistachio or berry topping, caster sugar, orange peel... when it is in season I recommend fresh blueberries! I used a bronte pistachio cream and a chocolate topper that I made by scooping the chocolate that had gone underneath into the cutting board with a teaspoon of blueberry jam to give it the right consistency. Free your imagination... but is already perfect as it is.

Step 15. Fold the lattice and place it in the freezer at least 15 minutes before cutting it into slices. You can freeze it directly if you don't want to eat it straight away, or keep it a few days in the fridge in a serving dish like I did. It will be my Easter weekend breakfast dessert, but we will already enjoy a big slice tonight!

Jam roll: food and wine pairing

Having tasted the dessert, I literally plunged into the cellar to look for something just right to go with it with one certainty: an Italian bubbly. I found (literally) this sweet sparkling wine Salento PGI of the cellar San Chirico and I could not resist uncorking it. To my great pleasure, I found it absolutely perfect: it is a beautiful bright, intense golden yellow with a very fine perlage, very numerous and very persistent! The nose is a riot of jammy red and black fruits, which makes it absolutely perfect. Notes of ripe yellow peach, zabaglione, butter and chocolate complete a complex and very pleasant bouquet. In the mouth it is consistent, crisp, fresh, savoury and harmonious. Very intense, it supports and enhances the aromaticity of the dessert and degreases it to perfection, leaving the mouth very clean. One sip leads to another!

At this point I want to know everything about this sparkling wine, so I send an e-mail with this article to the winery and ask them to write down the grape variety and vinification... with the hope of completing it soon! 😉

I sincerely hope you will try making this recipe, let me know how you liked it with a comment at the bottom of the page! Even though I can't spend a nice day with my husband, mum, aunt and cousin for the second year in a row with this treat I really consoled myself! Now I'm off to tidy up the kitchen which looks like it's been bombed.... 😅

Happy Easter Friday! 🌈

Chiara

All my notes on wine and food in one book.