Orange and Pistachio Roll
For the roll
Cut 10 thin slices of 3moretti Oranges.
Place a sheet of baking paper onto a 24x30cm rectangular baking tray and sprinkle it with caster sugar and arrange the orange slices on top.
Whisk the egg yolks with the sugar until the mixture is thick and fluffy.
Add the oil and orange juice while continuing to whisk.
Add the flour and finally the stiffly beaten egg whites. Stir from the bottom upwards so that the mixture does not come apart.
Pour the mixture over the orange slices, spread out the mixture in the baking tin and bake at 180°C for about 20 minutes, continually testing with a skewer until it comes out clean.
Remove from the oven and allow to cool.
For the pistachio namelaka
Soak the gelatine in cold water.
Melt the white chocolate in a bain-marie.
Bring the milk, honey and cream to the boil in a saucepan. Turn off the heat, add the well-drained gelatine and stir.
Add more liquid and continue until it is fully mixed in.
Finally, add the pistachio paste and mascarpone, refining the cream’s shape with the help of an immersion blender.
Cover the container with cling film and place the pistachio namelaka in the refrigerator until it solidifies for a minimum of 6 hours or if possible, it is better left overnight.
Spread the namelaka on the biscuit dough and roll it up.
Cover with cling film and leave to rest for a couple of hours in the fridge.