Soft Easter Swiss Roll with Mascarpone “Paradise” Cream: the easy recipe that doesn’t fall apart.
Do you want to bring a simple yet spectacular dessert to the table?
Here is the perfect recipe for you!
For me, cooking is a blank canvas. This year I didn’t want the usual colomba for Easter, but something that shouts “Spring!”.
I chose to decorate it with a shower of sprinkles and little eggs because I believe beauty is in the details.
The softness of the sponge cake meets the structure of the mascarpone cream, creating a perfect balance that will make you look like a star with very little effort.
Why you will love this recipe:
This Easter Swiss Roll is not only an explosion of color and joy, but hides a very creamy heart: a mascarpone-and-cream filling (my Paradise Cream) firm, velvety and indulgent.
Often rolls are intimidating because you think the base will crack or the filling will slide out, but with my little tricks you will get an elastic sponge and a decoration with little eggs and sprinkles that will drive kids (and adults!) crazy.
My tip for guaranteed success?
You can prepare it calmly in advance! Resting in the fridge will make the roll even moister and easier to slice.
Just save a little filling aside and finish the decoration with the eggs and sprinkles shortly before serving: this way the surface will stay fresh and the colors super bright.
Below, in the questions section, you’ll find solutions for a light / low glycemic version and an alcohol-free soaking syrup.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 8 Minutes
- Portions: 10People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
- Energy 312.44 (Kcal)
- Carbohydrates 33.54 (g) of which sugars 24.19 (g)
- Proteins 4.47 (g)
- Fat 18.57 (g) of which saturated 6.90 (g)of which unsaturated 1.09 (g)
- Fibers 0.21 (g)
- Sodium 108.60 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Soft Easter Swiss Roll with Paradise Cream – Easy
- 5 eggs (room temperature)
- 1/2 cup + 1 tbsp cup granulated sugar
- 2/3 cup cup all-purpose flour
- to taste lemon (grated zest or vanilla extract, for flavor)
- 1 pinch salt
- 3/4 cup + 1 tbsp cup sweetened heavy cream ((about 200 ml))
- 10.6 oz mascarpone ((about 300 g))
- 1 tbsp confectioners' sugar (to work the mascarpone)
- 1/3 cup water
- 1/4 cup + 1 tsp cup granulated sugar ((about 55 g))
- 2 tbsp rum (for desserts you can reduce to 1 tbsp)
- to taste colored sprinkles
- to taste colored sprinkles
- chocolate eggs (to taste)
Tools
- Stand Mixer
- Baking Pan
- Kitchen Scales
- Parchment Paper
- Kitchen Towels
Steps
Soft Easter Swiss Roll with Paradise Cream – Easy
In a stand mixer or with electric beaters, whip the eggs with the granulated sugar for at least 10-12 minutes. The mixture should become pale, triple in volume and be able to “write” (hold a ribbon).
Sift the 2/3 cup of flour and fold it in little by little into the egg mixture, using a spatula and making gentle upward motions so you don’t deflate the air.
Line a baking sheet with parchment paper and spread the batter evenly.
Bake in a preheated conventional oven at 428°F for 8-10 minutes.
Check through the oven glass.
Do not overbake: it should remain pale and soft!
Remove from the oven, turn the base out onto a clean towel sprinkled with sugar (or onto another sheet of parchment) and gently peel off the paper used for baking.
Roll the base while still warm from the short side and let it cool like that.
In a small saucepan, combine the water and the sugar.
Bring to a boil over medium heat, stirring until the sugar is completely dissolved and the liquid becomes clear.
Once the syrup is boiling, turn off the heat and add the rum.Let the soaking syrup cool completely before using it.
Never use hot syrup on the sponge cake.
“If you prefer an alcohol-free version, you can replace the rum with lemon or orange zest boiled with the water and sugar, or use a few drops of vanilla extract. The result will still be fresh and fragrant!”
In a bowl, soften the 10.6 oz of mascarpone with the 1 tbsp of confectioners’ sugar using a whisk (manual or electric) at low speed.
Pour the 3/4 cup + 1 tbsp of cold sweetened heavy cream (very cold!) directly into the bowl with the mascarpone. Whip everything together until you obtain a dense, firm and velvety cream.
Keep about 3-4 tbsp of cream in a small covered bowl in the fridge (you’ll need it for the outside decoration).Carefully unroll the now-cooled sponge. Brush the entire surface with the rum syrup (made with water, sugar and rum).
Spread the mascarpone cream evenly, leaving about 3/4 inch (2 cm) from the edges to prevent overflow.Roll up again tightly.
Wrap the roll in plastic wrap and let it rest in the refrigerator for at least 2-3 hours (even better overnight). This will make it stable and flavorful.
Once the roll has rested in the fridge and is firm, remove the plastic. Before decorating, trim both ends with a sharp straight-edged knife.
(The ends of the roll are often a bit irregular or with less filling. Trimming makes the dessert look neat and “clean”).
Spread the reserved cream over the surface.Completely cover with a shower of colored sprinkles and place the chocolate eggs and Easter decorations on top.
Ready to slice and serve.
Happy Easter 🍓😇✨.
Tips
What to do if the sponge cracks slightly? “Don’t panic! If despite the tricks the base should have a small crack, the outside mascarpone cream and the shower of sprinkles will cover any imperfection. It will still be delicious and no one will notice!”
How to store the Easter Swiss Roll
Since this is a dessert made with fresh dairy and cream, proper storage is essential to keep softness and safety:
The roll keeps perfectly in the refrigerator for 2-3 days.
If you haven’t decorated it with the eggs yet, keep it wrapped in plastic wrap or in an airtight cake carrier. This prevents the sponge from absorbing fridge odors and the cream from drying out.
If it’s already decorated, the colored sprinkles may start to release a little color onto the cream after the first day due to humidity. For this reason, my advice is to add the colors and eggs only a few hours before serving!
You can freeze the roll (without outer decoration)? Yes! Wrap it well in plastic and then in foil. It keeps in the freezer for about 1 month.
To thaw: Transfer it to the refrigerator the evening before serving. It will have all the time to come back to perfect texture gradually.
Useful notes
Mascarpone and cream should not stay out of the fridge for more than 1-2 hours (especially if it gets warm).
FAQ (Questions & Answers)
Non-alcoholic soaking syrup?
If you want to make this roll kid-proof (and adult-friendly too!), we need to replace the rum with something just as aromatic but completely alcohol-free.
The secret for a “special syrup” that kids will love is to make it tasty and fragrant.
Here are three different options to include on your blog as alternatives:
1. “Vanilla & Citrus” Syrup (The most delicate)
This is the classic version that everyone likes and it won’t overpower the mascarpone cream.
Ingredients: 2/3 cup water (150 ml), 1/3 cup + 1 tsp granulated sugar (about 70 g), zest of half an orange (only the orange part) and 1 tsp vanilla extract.
Boil the water and sugar with the orange zest for 2 minutes. Turn off the heat, add the vanilla and let cool completely before straining and using.
2. “Milk & Cocoa” Syrup (The most indulgent)
Perfect if you want to echo the taste of the chocolate eggs used for decoration.
Ingredients: 2/3 cup whole milk (150 ml), 1 tbsp confectioners’ sugar, 1 tsp sweetened cocoa powder.
Warm the milk slightly with the sugar and cocoa, whisking well to remove lumps. Let cool.
This syrup makes the sponge cake decadently tender, almost like a pastry!
3. “Strawberry Juice” Syrup (The most springlike)
Since you mentioned “Spring,” this is perfect and slightly colors the interior.
Ingredients: 1/3 cup water (100 ml), 1/4 cup granulated sugar (50 g), 1/4 cup strawberry juice (or fresh strawberries blended and strained).
Make the simple syrup with water and sugar, let it cool, then add the fruit juice.Low Glycemic Index (GI) Variant
The Base (Sponge)
Replace the flour: Use 80 g almond flour (about 3/4 cup) or finely ground whole oat flour.
Replace the 115 g of granulated sugar with 80 g erythritol (a natural zero-calorie sweetener with negligible glycemic index) – about 1/3 cup.
The filling with ricotta (instead of mascarpone)
Cow or sheep ricotta (well drained) works perfectly:
2 cups ricotta (about 500 g; let it drain in a sieve for a couple of hours so it’s dry).
Sweetener: 2 tbsp powdered erythritol
Aroma: Plenty of grated lemon zest or vanilla to add fragrance without sugars.
Tip: Sieve the ricotta through a fine mesh before working it: it will become an ultra-smooth cream, similar to a mousse!
You will use it to fill the inside and cover the outside.
The Soaking Syrup and Decoration
Use a berry or vanilla infusion (of course unsweetened).
Instead of milk chocolate eggs, use 85% dark chocolate shavings and a few fresh strawberries (they have very low sugar content).
