Mosaiko - No Bake Greek Chocolate Roll

Name: Thermomix recipe: Mosaiko - No Bake Greek Chocolate Roll
Prep time: PT2H 10M
Ingredients: 300 Grams shortbread biscuit, roughly broken - we use arnotts arrowroot or malt o milk biscuits; 2 eggs, separated; Pinches salt; 5g or 1 tsp sugar; 200 Grams icing sugar; 250 Grams unsalted butter, softened, roughly chopped; 20 Grams cocoa powder; 1 Teaspoon vanilla extract; 2 Tablespoons cognac or orange juice or coffee liquor (optional); Try adding some sultanas, coconut, goji berries, chopped nuts or cranberries to change it up if you like. Add in step 7 along with the crushed biscuits or try sprinkling some on top before cutting into slices.

Serves 8-10 Prep Time Unknown Rated: Print

SO the busy girls over at FAYI cookbooks, (Hi Sia and Chrystella) have been kind enough to share one of their yummy recipes with us all. If you don’t know who they are yet, (where have you been??) head on over to their Facebook page and say hi. They were a fantastic back up team for me in Brisbane when I did classes earlier this year and have been working very hard on their own projects. Go and check out their cookbook Mezze, just amazing beautiful traditional Greek food, all thermi-fied! They are both mums, run multiple businesses and all the while are going crazy with new projects...watch this space!

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Need

300 Grams shortbread biscuit, roughly broken - we use arnotts arrowroot or malt o milk biscuits
2 eggs, separated
Pinches salt
5g or 1 tsp sugar
200 Grams icing sugar
250 Grams unsalted butter, softened, roughly chopped
20 Grams cocoa powder
1 Teaspoon vanilla extract
2 Tablespoons cognac or orange juice or coffee liquor (optional)
Notes:
Try adding some sultanas, coconut, goji berries, chopped nuts or cranberries to change it up if you like. Add in step 7 along with the crushed biscuits or try sprinkling some on top before cutting into slices.

Do

1: Place biscuits into Thermomix bowl and chop 2 sec/speed 5 or until roughly chopped. Set aside.
2: Add egg whites, a pinch of salt and sugar to bowl. Mix 1.5 min/37°C/Butterfly/speed 3.5/MC OFF.
3: Scrape down the sides. Add 50g of the icing sugar and continue to beat for 1 min/speed 3.5/MC OFF. Scrape down sides and repeat.
4: Set aside the meringue in a large bowl.
5: Clean and dry the Thermomix bowl. Melt the butter for 3 min/60°C/speed 2. Ensure butter is completely melted otherwise continue melting.
6: Add the remaining icing sugar (150g), cocoa, vanilla, liquor if using and mix 1 min/speed 3. Whilst mixing, add the egg yolks through the hole in lid.
7: Scrape down sides then add the crushed biscuits back into the bowl and mix 15 sec/Reverse/speed 1.
8: Add the biscuit mixture to meringue and gently fold together.
9: Line a baking tin with enough cling wrap to hang over the sides. Pour the mixture into the tin and cover the top with the excess cling wrap. Grab the two ends of cling wrap and take the mixture out of the tin. Roll it on the bench to form a log shape. Set in freezer for 1-2 hours to harden.
10: Once the log has hardened, slice it into pieces and serve with tea and coffee. Or store in the fridge or freezer until ready to serve.
11: Try adding some sultanas, coconut, goji berries, chopped nuts or cranberries to change it up if you like. Add in step 7 along with the crushed biscuits or try sprinkling some on top before cutting into slices.