Rompope bomb

Rompope bomb

 INGREDIENTS:

- 12 egg whites
- 1/2 cup of sugar
- 12 egg yolks
- 1/2 cup of sugar
- 2 tbsp orange zest
- 1 1/2 cups wheat flour
- 1/4 cup melted butter
- enough vegetable dye
- enough glass sugar
For the filling:
- 1 cup mascarpone cheese
- 1/2 cup whipping cream
- 1/4 cup glass sugar
For the rompope mousse:
- 1 1/2 cups of whipping cream
- 380 gr of cream cheese
- 1 cup of rompope
- 1 cup of condensed milk
- 14 grams of grenetina
To end:
- 2 cups of strawberries in halves
- 1/2 cup chopped caramelized nuts
- enough whipped cream

PREPARATION:

1. Preheat the oven to 180 ° C.
2. Beat the egg whites with the sugar until they double in volume.
3. On the other hand, beat the yolks with the sugar and orange zest, until they change color and sponge.
4. Add the egg whites to the yolks in an enveloping way and mix until fully integrated.
5. Add sifted flour and melted butter in an enveloping manner.
6. Divide the mixture into two equal parts and paint with red and green vegetable dye.
7. Pour the mixes in baking sheets with waxed paper, spread very well and bake 10 minutes.
8. Sprinkle icing sugar on two clean cloths, place the hot cakes and roll up. Let cool and reserve.
9. For the filling: beat the mascarpone cheese with the whipping cream and the glass sugar. Reservation.
10. Unwrap the rolls, add the filling and spread with the help of a spatula. Roll it carefully again so as not to break them and cut slices approximately 2 cm thick.
11. For the mousse: beat the cream to beat with the cream cheese, add the rompope, the condensed milk and add the grenetina in the form of thread.
12. Cover the walls of a glass bowl with nonstick plastic. Arrange the sponge cake rolls alternating colors, fill with the caramelized strawberries, strawberries and walnut mousse.
13. Refrigerate the pump until the mousse is firm. Unmold and decorate with whipped cream.