Harlequin Roll

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. On a sheet of plain Swiss roll sponge, pipe alternating rows of vanilla and chocolate buttercream so the roll is completely covered with stripes of buttercream running the length of the roll.
  2. Roll up.
  3. Cover with melted chocolate, chocolate fondant, or marzipan colored with cocoa.