Berry Mascarpone Roulade
The ultimate indulgence awaits with this Berry Mascarpone Roulade. A gorgeous roll of fluffy sponge filled with rich mascarpone and topped with fresh, juicy berries, this dessert promises a delightful experience. Perfect for gatherings, it’s sure to impress your guests. Make it tonight and create unforgettable memories!
Equipment
- Frying Pan
- Whisk
- Oven
- Peeler
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ cup Flour
- ¼ cup Cornstarch
- ⅛ teaspoon Salt
- 6 units Eggs, separated
- ⅔ cup Sugar
- ½ teaspoon Vanilla
Instructions
- To make the roulade, preheat the oven to 400 degrees Fahrenheit. Line a 12×17-inch rimmed baking sheet with parchment paper. This ensures that the sponge cake won’t stick and will roll easily later on.
- Sift the flour, cornstarch, and salt onto a piece of parchment paper. Sifting helps to aerate the dry ingredients, which is crucial for a light and fluffy sponge.
- Put the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whip the whites until they start to hold their shape. This will take a few minutes; you want soft peaks to form.
- Slowly pour in the sugar, continuing to beat on high speed for another couple of minutes until the meringue is very firm and glossy. This step is essential for creating the right texture.
- In a separate bowl, put the egg yolks with ½ teaspoon of vanilla and whisk until smooth. This adds flavor and richness to the batter.
- Whisk about a quarter of the meringue into the yolks to lighten them. This technique helps to incorporate the two mixtures without deflating the meringue.
- Scrape the yolks onto the meringue and gently fold in the remaining ingredients. Be careful not to overmix; you want to maintain that lightness!
- Pour the batter onto the prepared pan and spread it evenly, making sure it reaches all corners. Bake for 8 to 10 minutes, or until the sponge is puffed and golden. The cake should spring back when lightly touched.
- Once baked, transfer to a cooling rack. Dust a kitchen towel with powdered sugar and invert the cake onto the sugared cloth. Carefully peel away the parchment paper.
- Place the cake so that one long side is closest to you, and roll it up in the towel. This helps shape the roulade. Allow it to cool completely.
- In a bowl, combine the mascarpone and sift the powdered sugar over it. Gently whisk together, then stir in the remaining vanilla.
- Whip the cream in the stand mixer until it holds firm peaks. Stir a quarter of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the rest.
- To assemble the cake, unroll it gently. Spread the filling evenly over the cake, leaving about an inch around the edges. Evenly disperse the berries over the filling.
- Using the towel, lift and roll the cake starting with the long side farthest from you. Finish with the seam side down and trim off both ends with a serrated knife for a clean look.
- Refrigerate for at least two hours before serving to set. Just before slicing, sprinkle with powdered sugar.
Notes
Store any leftovers covered in the fridge for up to three days. The flavors will continue to meld, making it even tastier! You can freeze the rolled cake wrapped tightly in plastic wrap for up to three months.