⚽ World Cup 2018 Game 11 – Brazil vs. Switzerland

Super fruit for dessert? Yes please! Each mouthful of the ACAI BOWL SWISS ROLL is packed with the cool acai sponge cake, fluffy banana filling, crunchy dark chocolate, and sweet fresh berries. Now only if we can make a whole soccer team of Neymars.

Print Recipe
Acai Bowl Swiss Roll
Course dessert
Cuisine Brazilian, Swiss
Servings
Ingredients
Cake
Filling
Course dessert
Cuisine Brazilian, Swiss
Servings
Ingredients
Cake
Filling
Instructions
  1. Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
  2. In a mixing bowl, whip egg whites until soft peaks form. Slowly add 1/2 cup of sugar in batches and whip until stiff peaks form.
  3. In a small mixing bowl, combine flour + acai powder + baking power + baking soda + salt. Set aside.
  4. In a separate bowl, combine egg yolks + 1/3 cup sugar + vanilla and beat with a hand blender for 3 minutes until well-combined. Add the acai juice and mix. Add the dry mixture and incorporate.
  5. Fold the egg whites into the acai batter a little at a time and keep stirring until completely combined. Spread the batter into prepared baking pan and bake for 15 minutes or until toothpick inserted in the center comes out clean.
  6. Spread a dish towl on the countertop and cover it in powdered sugar. Invert the cake onto the towel and roll it up tightly starting at the narrow end. Let it cool.
  7. For the filling, beat the cream + 1/4 cup powdered sugar until stiff peaks form. Mix in the cream cheese + dried banana powder + vanilla.
  8. Unroll the cooled cake the spread banana filling evenly over the entire surface and then roll the cake back up without the towel. Wrap tightly with saram wrap and refrigerate for 2 hours.
  9. Put cooled cake on a wire rack. Heat the cream in the microwave for 1 minutes and add the chocolate chunks. Stir until smooth and let it sit for 5 minutes.
  10. Pour the ganache over the cake and top with rows of strawberries + blueberries + coconut flakes. Let cake sit for 30 minutes before transferring it to a plate. Cover and refrigerate for at least 6 hours before serving.
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