The lemon roll is a fresh and fragrant dessert, perfect for any season but especially ideal on hotter days. Its soft and light base wraps around a velvety lemon mascarpone cream, creating a perfect balance between sweetness and acidity. Preparing it is easier than you might think and the result will captivate everyone with its delicate taste and elegance. Whether for a refined snack or to conclude a lunch or dinner with a citrusy touch, this dessert is always an excellent choice! If you like lemon desserts try the lemon mousse, the lemon curd, the lemon cream tart or the lemon posset!
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OTHER LEMON DESSERTS
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 1Piece
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the lemon roll
- 4 eggs
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup sunflower oil
- Half lemon zest (grated)
- 2 teaspoons baking powder
- 1 pinch salt
- 1/4 cup milk for moistening
- 2 cups mascarpone
- 1/3 cup lemon juice
- 1/2 cup water
- 3/4 cup sugar
- lemon zest (grated)
- 1/3 cup cornstarch
- 1 teaspoon turmeric powder (optional)
- 1/2 cup milk
Tools
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- Baking Pan 12 x 16 in
- Electric Whisk
- Saucepan
- Hand Whisk
Steps for preparing the lemon roll
First, prepare the sponge base. Break the eggs and mix them with the sugar until light and frothy. While still mixing with the whisk, add the sunflower oil. Incorporate the sifted flour, baking powder, lemon zest, and a pinch of salt. Continue to mix with the whisk until you have a smooth mixture. Pour the mixture into a baking pan lined with parchment paper. Bake at 350°F (static) for 20 minutes. Once baked, roll the sponge together with the parchment paper and let it cool.
Prepare the cream by mixing the cornstarch with the sugar in a saucepan. Add the strained lemon juice, water, and turmeric (optional). Place on the stove and cook, stirring continuously, until the cream thickens. Let it cool completely. Once well cooled, mix it with an electric whisk together with mascarpone and milk.
Unroll the sponge and moisten the lighter part with milk. Spread with mascarpone cream and roll again. Place in the fridge for two or three hours before serving with powdered sugar.
Storage and Variations
You can store the roll in the fridge for a couple of days.
VARIATIONS
Lemon Roll with Berries: Incorporate fresh berries in the filling or as decoration for a touch of color and freshness.
Lemon Roll with White Chocolate: Add white chocolate pieces in the filling or drizzle with melted white chocolate for a sweet and creamy contrast.
Lemon Roll with Ricotta Cream: Use ricotta instead of mascarpone for a lighter cream.
Lemon Roll with Almonds: Add chopped almonds in the filling or as decoration for a crunchy and aromatic touch.
Lemon Roll with Coconut: Sprinkle with shredded coconut flakes or incorporate grated coconut in the filling for an exotic touch.
