Meet the Rogue Magnum

Fresh ideas, a bit of nostalgia, timeless style. Words that best describe Rogue Magazine. And a distinct spirit and flavor captured by the new Rogue Magnum.

Magnum Manila and Rogue Magazine partner for a unique collaboration in the creation of the new Rogue Magnum, a rich and elegant dessert reflecting the brand imagery, forthright and cutting edge style and thought-provoking character of the magazine. And just like the magazine, this one tastes as good as it looks...

Magnum Manila's award-winning pastry chef Miko Aspiras (L) describes the creation of the Rogue Magnum along with Rogue Magazine's Editor-in-Chief Paulo R. Reyes. The fourth Rogue-branded dish for the year, The Rogue Magnum by Magnum Manila joins previous collaborations including The Rogue Gelato (see more here at http://dude4food.blogspot.com/2013/12/another-scoop-bono-artisanal-gelato.html) by Bono Artisanal Gelato, The Rogue Sandwich by Cibo, and The Rogue Cupcake from Cupcakes by Sonja. "I've always regarded Rogue as a magazine that delivers fresh ideas amidst stories of nostalgia," explains Chef Miko Aspiras. "The dish I fashioned is an elevated version of a classic dessert, which channels how the magazine fuses old and new." Chef Miko Aspiras draws inspiration from the classic Eton Mess, a traditional English dessert with strawberries, meringue, and cream, updated with a contemporary twist.

Chef Miko Aspiras then begins the assembly of the Rogue Magnum, using only the freshest and finest ingredients. Served in glass jars, the Rogue Magnum has that distinct and classic look, but its the filing that give it a modern edge. A perfect fusion of old and new in a glass jar. 

The elegant Rogue Magnum, composed of layers of light cashew meringue with a rich and creamy mascarpone mousseline, topped with fresh strawberries, then drizzled with fig-flavored Crema del Duca balsamic cream. A vanilla Magnum bar dipped in Belgian white chocolate drizzled with freeze-dried strawberries and shards of salty almonds crowns the indulgent concoction.

The light and crisp cashew meringue contrasts with the rich and creamy mascarpone mousseline, while the fresh strawberries and balsamic cream adds layers of tart and sharp notes to balance the richness. The creamy vanilla Magnum bar, coated in begian white chocolate with strawberries and almonds completes the dish.

Traditional, rustic yet new, refreshing and exciting, a timeless classic reinvented with that distinct Rogue edge. Seriously good.  Catch the new Rogue Magnum, now available at Magnum Manila...

Magnum Manila is located at the 5/F, Sky Park, SM Aura Premier, McKinley Parkway corner 26th Street, Bonifacio Global City, Taguig City.

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