Baked apple with ginger, salted vinegar toffee, oat crumble, cinnamon ice cream, Italian soy meringue and Swiss roll

Here we have revived an old classic: the Swiss roll! We combine it with delicious apples baked in ginger and combined with a salty vinegar toffee, a delicious oat crumble, a smooth cinnamon ice cream and an exciting Italian soy meringue. As always, you can make the ice cream the day before so it’s less stressful. Enough for about 10 guests.

Swiss roll

  • 3 eggs
  • 135 g sugar
  • 120 g plain flour
  • 5 g baking powder
  • 15 g Water

Beat the eggs and sugar until white and fluffy. Whisk in the water, wheat flour and baking powder. Spread a thin layer of batter on a silicone mat and bake at 250°C for 5 minutes. Turn the Swiss roll onto sugared baking paper. Leave to cool. Cut the edges off. Spread the filling onto the sponge and roll up into a tight roll.


  • 200 g Butter
  • 120 g icing sugar
  • 20 g Egg yolk
  • 5 g cinnamon

Beat the butter, icing sugar, egg yolk and cinnamon until white and fluffy. Spread the buttercream onto the cake base and roll tightly.

Soy meringue

  • 75 g Egg whites
  • 125 g icing sugar
  • 2 cubes of freeze-dried soy sauce

Whisk the egg whites and icing sugar into a meringue. Spread the meringue out on a silicone mat, grate freeze-dried soy over them. Dry on the 90 °C drying program with a spoon in the door.
If you don’t have access to an oven with a drying program, a fan oven works just as well. Set the oven to 90°C and place a spoon in the oven door to release the moisture from the meringue. Freeze-dried soy gives the meringue extra character, but is not essential to the dish. You can find freeze-dried soy in several online stores if you don’t happen to have a store nearby that carries it.

Cinnamon ice cream

  • 600 g Milk
  • 140 g cream
  • 100 g Egg yolk
  • 120 g Socker
  • 15 g Cinnamon stick
  • 25 g glucose
  • 4,4 g agar

Bring the milk, cream, glucose, cinnamon stick and agar to a boil. Allow the mixture to cool for a few minutes. Mix the sugar and egg yolk and add 30% of the liquid. Combine everything in the saucepan and bring to the boil (to 83°C). Strain and leave to cool. Run in an ice cream machine.

Apple cream

  • 50 g sugar
  • 25 g butter
  • 30 g Calvados
  • 250 g ‘Frida’ apple
  • 1/2 Vanilla pod
  • 50 g Ginger
  • 1 ‘Granny Smith’ apple
  • 1/2 lemon

Dice the apple in small cubes.

Make a caramel from the sugar. Add the butter and calvados, the apple cubes, vanilla pod and ginger.
Boil off most of the liquid, then blend to a puree with a hand blender.
Chop the Granny Smith apple into small cubes. Place the chopped apple in a bowl with lemon water.
Just before serving, strain the lemon water and mix the chopped apples with the cream.

Oat crumble

  • 75 g Butter
  • 85 g sugar
  • 60 g oatmeal
  • 30 g Wheat flour

Mix the butter, sugar, oatmeal and wheat flour into a smooth batter. Spread out on a silicone mat and bake at 180°C for about 20-25 minutes.

Salt vinegar toffee

  • 50 g Glucose
  • 50 g Caster sugar
  • 50 g Cane sugar
  • 6 g Salt
  • 125 g Double Cream
  • 25 g Butter
  • 10 g White Spirit Vinegar

Cook the glucose, cane sugar, sugar, sea salt and cream to 115°C. Remove from the heat and stir in the butter and vinegar. Allow the toffee to cool at room temperature.


Green wood sorrel