Apple Pie Swirl Roll

Ingredients

Swiss Roll:

• 2 large eggs
• ¼ cup sugar
• ¼ cup Cake Flour or AP Flour
• Pinch of salt (optional)
• 1 Tbsp. Cornstarch
• ¼ tsp baking powder
• 1 ½ Tbsp. melted Butter
• 1 Tbsp. Amoretti® Vanilla Bean Artisan
• Extra confectioner's sugar for dusting and decorating

Filling:

• Amoretti® Apple Pie Marbleizing Swirl (enough to swirls in with the filling to taste)
• 1 cup of heavy cream
• 2-3 Tbsp. confectioner’s sugar

Ganache Glaze:

• 1 cup White chocolate chips
• 1/3 cup heavy cream
• 1 drop of fall colored food coloring (optional)
• 1/2 Tsp. Amoretti® Sweet Apple O.S Extract

Directions

• Preheat the oven to 350 F or 180 C. Spray a quarter sheet pan with baking spray and line it parchment paper and spray the baking spray on top of the parchment paper too.
• On a double boiler (steaming pot with the mixing bowl on it, not touching the water), whisk the eggs and sugar until the sugar melts into the the egg mix. Don't keep it too long on the double boiler to prevent the eggs from being cooked. As soon as the sugar melted take it off the heat.
• Whip up the egg yolk mix until it is airy and light and reaches a ribbon stage.(you should be able to drop the batter in visible ribbons when you spoon and drop it on to itself with a spatula)
• Add the Vanilla bean artisan and give it a mix.
• Mix together the dry ingredients separately (flour, corn starch, salt and baking powder).
• Fold this into the batter using a spatula.
• Transfer the batter into the prepped sheet pan and bake for 10-12 minutes until the top of the sponge gets a golden yellow color and a skewer or toothpick inserted into the sponge comes out clean without any wet batter or crumbs.
• Take the sponge out of the pan while still warm. 
• Dust the top with powdered sugar and place parchment paper on both sides of the sponge and roll it tightly into a log and place it in the fridge to cool down.
• Whip the cold heavy cream with powdered sugar until you get stiff peaks. 
• Bring out the roll from the fridge after half an hour. Open it up, discard the parchment paper and now place it on a piece of plastic wrap.
• Spread the whipped cream on top. Swirl in the Apple Pie Swirl to taste and roll up the sponge again. Cover with the plastic wrap tightly and refrigerate overnight or for at least 4 hours.
• Melt the white chocolate with the heavy cream for the ganache. Heat it in the microwave in 10 second blasts until fully melted. Add flavoring or color according to preference. Mix and let it cool down a bit. The smooth, glossy ganache should be warm and not hot. 
• Take out the cold roll and pour the warm ganache over the roll. Set this in the fridge again for half an hour. Pipe extra whipped cream on top or drizzle extra melted white chocolate on top and finish off with dehydrated apple bits (optional). Slice and enjoy!