Port Wine Mousse with Caramel

Unmold the peacock over a sugared cloth and reserve

In a saucepan, combine the sugar and water and let it boil until reaching a hard-ball stage

(Test by letting a little of the syrup drip into cold water; if it forms a ball that holds its shape, it is ready)

Beat the eggs well and add the hot syrup while beating constantly

Transfer the mixture to a saucepan, add the cinnamon powder and cook, stirring always until the bottom of the pan appears

Remove from heat 30 minutes before serving and add lemon juice

Dip the peacock in port wine, fill with cream, and roll. Reserve

Prepare the topping: combine all ingredients in a small saucepan and let it boil until caramelized and reaching the hard-ball stage

Cover the rocambole with the syrup and serve immediately to prevent losing its crunchiness

188 calories per slice