• 1h30min
  • 15min
  • Difficult
  • 6 Servings
0 vote


Choux pastry (for the roll cake dough)
  • 352 g whole milk
  • 20 egg yolks
  • 280 g cane sugar
  • 17 egg whites
  • 240 g unsalted butter
  • 352 g white flour (T55)
  • 4 whole eggs
Pink Lady® apple and pink pomelo brunoise (finely diced fruit)
  • 670 g water
  • 135 g cane sugar
  • 10 g lemon juice
  • A few sliced Pink Lady® apples for decorating
  • 2 and a half Pink Lady® apples cut into brunoise
Pink pomelo marmalade and Pink Lady® apple brunoise
  • 1 vanilla pod
  • 225 g cane sugar
  • 6 pink pomelos for the supremes
  • 1 pink pomelo for the thin slices
  • 15 g fresh lemon juice
Whipped cream with Madagascar vanilla
  • 1 vanilla pod
  • 55 g gelatine
  • 330 g UHT cream
  • 70 g caster sugar
  • 270 g mascarpone
  • Grated lemon zest
Candied pink grapefruit
  • 800 g water
  • 400 g caster sugar
  • 1 and a half pink grapefruit
  • 170 g sugar for candying
  • 2 kg sugar for the syrup
Final stages and finishing touches
  • 1 Homemade quince jelly


Choux pastry (for the roll cake dough)
  1. Boil the milk and butter in a saucepan.
  2. Add the sifted flour and eliminate moisture from the dough on low heat, just like choux pastry.
  3. Pour into a mixing bowl and add the whole eggs and egg yolks one by one.
  4. Whisk the egg whites with the cane sugar until peaks form.
  5. Fold the whites into the choux pastry without letting the mixture deflate.
  6. Bake for 12 to 15 minutes at 170°C, remember to turn the baking tray around halfway through baking.
Pink Lady® apple and pink pomelo brunoise (finely diced fruit)
  1. Boil the water, lemon juice and sugar.
  2. Pour the mixture over the apple slices and brunoise separately, and poach.
  3. Drain when the apple pieces are soft.
Pink pomelo marmalade and Pink Lady® apple brunoise
  1. Supreme the 6 pink pomelos.
  2. Cut the other pomelo into thin slices and chop them.
  3. Pour into a saucepan with the scraped vanilla pod, sugar and lemon juice.
  4. Reduce until the excess moisture has evaporated.
  5. Let cool, then add the previously made poached Pink Lady® apple brunoise.
Whipped cream with Madagascar vanilla
  1. Mix the cream with the sugar and vanilla, add the lemon zest.
  2. Allow to infuse for 20 minutes, and dissolve the gelatine into the mixture.
  3. Pour the preparation over the mascarpone, through a strainer.
  4. Blend, and let stand for 24 hours.
  5. Beat using a hand mixer.
Candied pink grapefruit
  1. Cut the grapefruit into quarters and use a fork to prick the peel.
  2. Blanch the grapefruit quarters 3 times in water.
  3. Boil the water and sugar and add the grapefruit to the syrup. Never exceed 70°C to prevent the sugar from caramelising.
  4. Add 500 g of sugar to the syrup every 24 hours for 4 days, so that the sugar penetrates the fruit.
Final stages and finishing touches
  1. Spread the Pink Lady® apple and pomelo marmalade onto the baked roll cake dough.
  2. Place in the freezer for 30 minutes for the marmalade and cake to set.
  3. Whip up the vanilla whipped cream loosely, and spread it over the whole marmalade-covered cake dough. Save a small amount of whipped cream for the outer part.
  4. Roll the log, and store in a cool place.
  5. Whip up the remaining cream again, cover the log with the whipped cream, and obtain a smooth surface using a Rhodoid sheet.
  6. Drain the apple slices and arrange them nicely and evenly into scales.
  7. Coat the slices with homemade quince jelly (which you can buy from a delicatessen) evenly. Top with pieces of candied pomelos, and enjoy.

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