Rompope Bomb
Brenda Villagomez
Are you looking for cold dessert recipes? Then you have to make this Rompope Bomb, a dessert that is very easy to prepare and is also perfect for your next Christmas Dinner. The best part of this dessert, besides its flavor, is the impressive presentation. For this Rompope Bomb, we used caramelized nuts perfect for adding a crunchy touch to the fluffy cake. Did you like this rompope recipe? What would you add?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 12 egg whites
  • 1/2 cups sugar
  • 12 egg yolks
  • 1/2 cups sugar
  • 2 tablespoons orange zest
  • 1 1/2 cups flour
  • 1/4 cups butter, melted
  • food coloring
  • icing sugar
  • 1 cup mascarpone cheese, for the filling
  • 1/2 cups whipping cream, for the rompope mousse
  • 1/4 cups icing sugar, for the filling
  • 1 1/2 cups whipping cream, for the rompope mousse
  • 2 packages cream cheese, for the rompope mousse
  • 1 cup rompope, for the mousse
  • 1 cup condensed milk, for the mousse
  • 14 grams unflavored gelatin powder, for the mousse, hydrated and melted
  • 2 cups strawberries, washed and sanitized, cut in half
  • 1/2 cups candied pecans, for the roll (finely chopped)
  • whipped cream, for decoration
Preparation
3h 10 mins
1h 40 mins
Low
  • Preheat the oven to 180°C
  • Beat the egg whites with the sugar until they double in volume. In another bowl, beat the yolks with the sugar and orange zest until they change color and become fluffy.
  • Gently fold the egg whites into the yolks and mix until fully incorporated. Fold in the sifted flour and melted butter.
  • Divide the mixture into two equal parts and color with red and green vegetable dye.
  • Pour the mixtures into baking trays lined with parchment paper, spread well, and bake for 10 minutes.
  • Sprinkle powdered sugar over two clean towels, place the hot cakes, and roll them up. Let cool and set aside.
  • For the filling, beat the mascarpone cheese with the heavy cream and powdered sugar. Set aside.
  • Unwrap the rolls, add the filling, and spread with a spatula. Carefully roll them up again to avoid breaking, and cut into slices about 2 cm thick.
  • For the mousse, beat the heavy cream with the cream cheese, add the rompope, the condensed milk, and add the gelatin in a thin stream.
  • Line the walls of a glass bowl with non-stick plastic wrap. Arrange the cake rolls alternating the colors. Fill with the rompope mousse, strawberries, and caramelized nuts.
  • Refrigerate the bomb until the mousse is firm. Unmold and decorate with whipped cream.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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