Orange and truffle roll

For this recipe, the following elaborations are necessary:

• Génoise sponge cake to be rolled
• Basic syrup
• Chocolate truffles
• Orange coulis

SET UP

• Beat the truffle and fill a piping bag.
• Put the sponge cake on greaseproof paper, place the lower part upwards and soak with the orange coulis.
• Form the truffles from left to right leaving a free space of about 2 cm on each side.
• Cut the candied orange into cubes and spread them over the truffle.
• Using the paper and pulling it towards you, roll up the roll tightly
• Let it cool and cut.
• Decorate it with a truffle and sprinkle with icing sugar.
• Finish by placing a piece of candied orange on top of each truffle.
• Serve alongside the orange coulis.