Preparation

• Prepare the sponge cake following my recipe at this link: Soft and elastic sponge cake.

  

• For the mousse.

  Put the stand mixer bowl in the freezer and the cream in the refrigerator; everything needs to be very cold.

  Melt the chocolate in a bain-marie, do not overheat it, only heat it enough to make it soft.

  Whip the cream until stiff peaks form, add the chocolate, whip for a few more seconds and add the grated zest of the whole orange.

  

• Unroll the sponge cake onto the plastic wrap, sprinkle with orange juice and spread the mousse, sprinkle with some white chocolate shaved into flakes with a knife and roll up again using the plastic wrap; place in the refrigerator for thirty minutes.

  After the time has passed, trim the sides and decorate with milk chocolate melted in a bain-marie and a little fruit or ground pistachio.

  

• The dessert is ready — put it in the refrigerator and serve it cold; it will be a guaranteed success!!

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  If you liked this recipe, also check out:

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  – Lemon mousse for fillings or spoon desserts;

  – Honey cream with ricotta and mascarpone — easy and quick;

  – Sweet pistachio roll;

  – Strawberry roll with honey cream of ricotta and mascarpone;

  – Chocolate roll with Nutella mousse.