The roll with mascarpone and red berries is the dessert that brings to the table all the delicacy of a gentle cream, enclosed in a soft sponge cake embrace. A scenic dessert, perfect for impressing guests or indulging in a moment of pure sweetness.
Who doesn’t love the encounter between the enveloping taste of mascarpone and the freshness of red berries? In this recipe, the roll becomes a true treat: its sponge cake base is light and soft, perfect for welcoming an irresistible cream made with mascarpone and whipped cream, enriched by the sparkling touch of raspberries and blueberries.
Every slice is an explosion of flavors: the sweetness of the mascarpone blends with the balanced acidity of the red berries, creating a harmonious and satisfying contrast. And not only does the taste conquer, but the appearance as well! Its rolled appearance, embellished with a sprinkle of powdered sugar and perhaps some fruit on the surface and dollops of cream, makes it the perfect dessert for special occasions.
Whether for an elegant snack, a birthday, or a dinner with friends, the mascarpone and red berries roll is the perfect dessert for those who love delicate yet decisive flavors, enveloping creaminess, and the freshness of fruit. Try it and treat yourself to a guaranteed wow-effect dessert!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Roll with Mascarpone and Red Berries
- 2.12 oz flour
- 2.12 oz potato starch
- 5.29 oz sugar
- 3 eggs
- 3 tablespoons water
- 1 packet baking powder for desserts
- 2 tablespoons powdered sugar
- 1 packet vanillin
- 8.82 oz mascarpone
- 8.82 oz whipping cream
- 1.06 oz powdered sugar
- 4.41 oz raspberries
- 4.41 oz blueberries
- 0.35 oz powdered sugar
Preparation of the Roll with Mascarpone and Red Berries
Separate the egg yolks from the whites and set the latter aside.
Whisk the yolks with water, sugar, and vanillin with the electric whisk. Then, gradually add the flour, mixed with the potato starch, and the sifted baking powder.
Mix the ingredients well until you get a homogeneous batter.
In a separate bowl, beat the egg whites until stiff. Then, add them to the batter and mix for another 5 minutes.
Pour the batter into a rectangular baking sheet, greased and covered with a sheet of parchment paper.
Smooth the surface with a spatula and bake in a preheated oven at 392°F for 10 minutes.
As soon as it’s out of the oven, turn the tray over onto a cloth sprinkled with powdered sugar and gently remove the parchment paper. Roll the sponge cake onto itself.
Whip the cream and separately work the mascarpone with the powdered sugar. Then combine the cream with the mascarpone, mixing gently.
Spread the sponge cake on the work surface and fill it with the mascarpone cream. Save a little cream for decoration.
Also add the red berries (set some aside), well washed and patted dry, and form the roll by folding the base onto itself.
Transfer the roll to a tray and decorate with powdered sugar, raspberries, blueberries, and dollops of cream.
Store the roll in the fridge until ready to serve.
Suggestions
You can also add other types of red berries, like currants or wild strawberries.
Storing the mascarpone and red berry roll
The roll with mascarpone keeps in the fridge for 3-4 days, closed in an airtight container.
Related Recipes
Sponge Cake Roll with Double Chocolate
Log with Mandarin Cream and Cinnamon
FAQ
Can I substitute mascarpone with another cheese?
If you want a lighter version, you can substitute mascarpone with sieved ricotta or Greek yogurt. You will still get a soft and tasty cream, although with a slightly different texture.
My roll broke while rolling it. How can I avoid this?
This happens when the sponge cake is too dry or cold. To avoid this, roll it gently when it is still warm, using a towel (or parchment paper) sprinkled with a little powdered sugar, and let it cool in this shape before filling it. This way, it will maintain its elasticity.
Can I fill it the day before?
Yes, in fact, letting it rest in the refrigerator for a few hours helps the flavors blend better.
