Indulge in the luxurious textures and rich flavors of our Decadent Oreo Swiss Roll, an innovative dessert that elegantly combines the beloved crunch of Oreo cookies with the soft, airy texture of a classic genoise sponge. This rolled cake is generously filled with a smooth Oreo-infused mascarpone cream and finished with a silky chocolate ganache, making every bite an unforgettable experience.
Why You'll Love This: This Oreo Swiss Roll is a dream come true for dessert aficionados. The genoise sponge is meticulously crafted to be light and fluffy, providing the perfect canvas for the rich, creamy filling. The combination of mascarpone and Oreos creates a filling that is delightfully creamy yet packed with the nostalgic flavor of the cookies, while the chocolate ganache adds a decadent, melt-in-your-mouth quality that elevates this dessert from great to extraordinary.
Perfect Occasion: This Oreo Swiss Roll is perfect for any special occasion, from celebratory family gatherings and birthday parties to elegant dinner parties or as a sophisticated weekend treat. Its stunning presentation is sure to impress guests, and its universal appeal makes it a favorite among both kids and adults.
Decoration Tips: To make this dessert even more spectacular, consider garnishing it with additional Oreo pieces and a light dusting of powdered sugar or cocoa powder for a refined look. For a festive touch, sprinkle some edible gold dust or arrange fresh berries around the plate for a pop of color and freshness.
Ingredients:
- For the Genoise (Sponge):
- 5 eggs, separated
- 140g sugar, divided
- 50ml milk
- 50ml sunflower oil
- 1 tsp baking powder
- 90g flour
- Crushed Oreo cookies for the batter
- For the Oreo Cream Filling:
- 190g mascarpone
- 150g heavy cream
- 20g powdered sugar
- 1 tsp vanilla extract
- Oreo biscuit powder (from about 1/3 of a package)
- For the Chocolate Ganache Topping:
- 160g milk chocolate
- 125g heavy cream (30% fat), heated
- 30g butter
Recipe Instructions:
- Prepare the Sponge:
- Whip the egg whites until foamy. Gradually add 70g of sugar, continuing to whip until stiff peaks form.
- In another bowl, beat the egg yolks with the remaining 70g sugar until pale. Mix in the oil and milk.
- Fold the yolk mixture into the whipped whites. Sift in the flour and baking powder, folding gently to incorporate. Stir in crushed Oreos.
- Spread the batter on a 30x40 cm baking tray lined with parchment paper. Bake at 170°C (338°F) for about 20 minutes.
- Make the Filling:
- Separate Oreo cream from biscuits and crush the biscuits into a fine powder.
- In a chilled bowl, whip mascarpone, heavy cream, powdered sugar, and vanilla until thick. Fold in the Oreo biscuit powder.
- Assemble the Roll:
- Remove the sponge from the oven, immediately remove from the tray, and roll with a damp kitchen towel. Let cool.
- Unroll the sponge, spread the Oreo cream evenly, sprinkle with crushed Oreos, and roll back up.
- Wrap the roll in plastic wrap and chill for 30 minutes.
- Prepare the Ganache:
- Pour hot cream over the chocolate and let sit for a few minutes. Add butter and stir until smooth.
- Once the roll is set, pour the ganache over the top and smooth out.
- Decorate and Serve:
- Garnish with more Oreo pieces if desired. Allow the ganache to set slightly before slicing and serving.
Enjoy this Decadent Oreo Swiss Roll, a sophisticated dessert that combines classic elegance with contemporary flavors for a truly memorable treat.