Zebra Stripes with Currants

For the light sponge, beat the eggs and sugar until creamy. Sift flour and cornstarch and fold into the beaten eggs.

For the dark sponge, beat eggs and sugar until creamy. Sift flour, cornstarch and cocoa and fold into the beaten eggs.

Fill both sponge mixtures into a piping bag with a No. 11 nozzle. Pipe alternating layers of light and dark sponge onto a baking tray lined with baking parchment. Bake at 200 °C in a heated oven for about 15 minutes. Turn out onto a kitchen towel sprinkled with sugar.

For the filling, soak gelatine in cold water. Bring orange juice and juice of one lemon with sugar to a boil. Add currants and bring to boil one more time. Remove the saucepan from the stove. Mix maizena (cornstarch) with wine and eggs until smooth and stir into the boiled currants. Allow squeezed gelatin to melt in the hot currant mixture. Cool until the mixture begins to set.

Whip cream with vanilla sugar until stiff and fold into currant mixture, add orange liqueur. Spread the mixture evenly on the zebra sponge cake and roll up. Set in the refrigerator for at least 3 hours.

Serve: Cut the roll into centimeter-thick slices. Sift a plate with powdered sugar and cocoa powder, place the roll on top and decorate with currant grapes.

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