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Parmesan roulade with artichoke and prosciutto
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Ingredients:
  • 40g butter
  • 35g plain flour
  • 250ml milk
  • 30g finely grated parmesan
  • 3 eggs, separated
  • 340g jar preserved artichoke hearts in oil, drained very well
  • 120g mascarpone
  • 12 slices prosciutto
Instructions:
  • Prepare a 28 x 32cm shallow oven tray by greasing and lining it. Preheat your oven to 200°C. In a small saucepan over low-medium heat, melt the butter. Add flour and stir for 1 minute. Take the mixture off the heat. Gradually whisk in the milk. Return the saucepan to heat and cook, whisking continuously, until the mixture boils and thickens. Add parmesan and egg yolks, season with salt and pepper. Let it cool for 5 minutes. With an electric mixer, whisk egg whites until firm peaks form, then gently fold them into the parmesan mixture in 2 batches. Spread the mixture into the prepared tray, ensuring the surface is smooth. Bake in the oven for 15 minutes or until pale golden.
  • Transfer the roulade onto a chopping board. Carefully remove the baking paper and cut it in half widthways. Trim the sides to make them even. Place each roulade half on a fresh piece of baking paper and roll it up like a Swiss roll. Let it cool.
  • In a food processor, finely chop artichokes. Add mascarpone and blend until combined. Season to taste. Unroll each roulade, layer with prosciutto slices, then spread artichoke mixture and roll tightly. Chill wrapped in plastic for 20 minutes. Slice into 2cm-thick pieces before serving.

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