The roll with mascarpone and red berries is the dessert that brings all the delicacy of a delicate cream to the table, enclosed in an embrace of soft sponge cake. A spectacular dessert, perfect for impressing guests or indulging in a moment of pure sweetness.
Who doesn’t love the meeting between the enveloping taste of mascarpone and the freshness of red berries? In this recipe, the roll becomes a true indulgence: its sponge cake base is light and soft, perfect for hosting an irresistible cream made with mascarpone and whipped cream, enriched by the vibrant touch of raspberries and blueberries.
Each slice is an explosion of flavors: the sweetness of mascarpone blends with the balanced acidity of the red berries, creating a harmonious and satisfying contrast. And not only the taste conquers, but also the appearance! Its rolled appearance, embellished with a dusting of powdered sugar and perhaps some fruit on top and dollops of cream, makes it the perfect dessert for special occasions.
Whether it’s for an elegant snack, a birthday, or a dinner with friends, the mascarpone and red berry 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 dessert with a guaranteed wow effect!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Roll with Mascarpone and Red Berries
- 1/2 cup flour
- 1/2 cup potato starch
- 3/4 cup sugar
- 3 eggs
- 3 tablespoons water
- 1 packet baking powder
- 2 tablespoons powdered sugar
- 1 packet vanillin
- 9 oz mascarpone
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1 cup raspberries
- 1 cup blueberries
- 1 tablespoon powdered sugar
Preparation of the Roll with Mascarpone and Red Berries
Separate the egg yolks from the whites and set the latter aside.
Beat the yolks with the water, sugar, and vanillin using the electric whisk. Then, gradually add the flour, mixed with the potato starch, and the sifted baking powder.
Mix the ingredients well until a homogeneous dough is obtained.
Separately, beat the egg whites until stiff peaks form. Then, add them to the mixture and mix for another 5 minutes.
Pour the mixture onto a rectangular baking tray, buttered and covered with a sheet of parchment paper.
Level the surface with a spatula and bake in a preheated oven at 392°F for 10 minutes.
As soon as it comes out of the oven, flip the tray onto a tea towel sprinkled with powdered sugar and gently remove the parchment paper. Roll the sponge cake on itself.
Whip the cream and separately, work the mascarpone with the powdered sugar. Then add the cream to 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 on 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.
Storage of the mascarpone and red berry roll
The roll with mascarpone keeps in the fridge for 3-4 days, closed in an airtight container.
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Savoiardi roll with double chocolate
Log with mandarin and cinnamon cream
FAQ
Can I replace mascarpone with another cheese?
If you want a lighter version, you can replace mascarpone with strained 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 prevent this?
This happens when the sponge cake is too dry or cold. To avoid it, roll it gently while it is still warm, using a cloth (or parchment paper) sprinkled with a little powdered sugar, and let it cool in this shape before filling it. This way it will retain 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.
