Name: Harlequin on a baking sheet with two-colored whipped cream: fluffy sponge, chocolate flavor and a guaranteed hit with coffee
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 5 eggs (whites separately for the meringue); 200 g caster sugar; 100 ml water (lukewarm); 100 ml oil; 1 packet baking powder; 125 g semi-coarse flour; 125 g plain flour; a pinch of salt; 500 ml heavy cream for whipping (33–36 %); 200 g good quality dark chocolate (min. 50–60 % cocoa), chopped; 500 ml heavy cream for whipping (33–36 %); 1–2 tablespoons icing sugar (to taste); chocolate shavings or chopped chocolate for sprinkling

Preparation procedure

the day before – dark whipped cream: bring the cream just to a simmer. Put the chopped chocolate into a bowl, pour the hot cream over it, let stand for 1–2 minutes and then stir until smooth. Let cool completely, cover and refrigerate for at least 8 hours.
preparing the sponge: preheat the oven to 180 °C (top/bottom heat). Line a baking sheet with parchment paper. Mix the flours with the baking powder and salt.
egg yolk base: beat the yolks with the sugar until pale and frothy. While continuing to beat, slowly pour in the lukewarm water and oil in a thin stream. The mixture should be airy and smooth.
incorporating the flour: fold the dry mixture into the yolk foam. Use a whisk and mix only until combined.
egg white foam: beat the whites to stiff peaks. Using a rubber spatula, gently fold them into the batter in thirds so it remains airy.
baking: spread the batter on the sheet and bake for 20–25 minutes, until a skewer comes out dry and the surface is golden. Let the sponge cool on a wire rack.
whipping the creams: whip the well-chilled chocolate ganache from the fridge into a firm dark whipped cream. Separately whip the light cream with the icing sugar to stiff peaks.
finishing: spread and smooth a thin layer of dark whipped cream over the cooled sponge, or alternately pipe rosettes of dark and light whipped cream. Sprinkle the surface with chocolate shavings. Let set in the fridge for at least 30 minutes, then cut.

Total preparation time (including chilling): approx. 9 hours

Active time: 45 minutes

Baking: 20–25 minutes

Chilling of dark whipped cream: at least 8 hours (ideally overnight)

Number of servings: 16 (sheet approx 30 × 40 cm)

tips for a sure result

the dark whipped cream must be really chilled; if it is lukewarm, it won’t whip.
when whipping both creams, watch that you don’t overbeat them – they will start to curdle.
don’t bake the sponge for too long so it stays moist; every oven heats differently, check with a skewer.

conclusion

Harlequin on a sheet is an elegant yet simple dessert that will satisfy all chocolate lovers as well as fans of light whipped-cream pastries. The fluffy sponge and two-tone whipped cream create a perfect contrast of flavors and textures, so it’s suitable both with coffee and for family celebrations. Save the recipe among your go-tos – just prepare the dark whipped cream the day before and you’re almost done.