The cocoa roll with mascarpone cream is a true delight; after all, mascarpone, cream, and cocoa are a perfect combination. An easy recipe perfect for after dinner, for an afternoon coffee, or as a birthday cake. I’m sure it will win you over at the first bite; we love it at home, we’re sweet tooths! Absolutely a must-try, let’s prepare it together.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 334.61 (Kcal)
- Carbohydrates 24.43 (g) of which sugars 16.72 (g)
- Proteins 5.41 (g)
- Fat 25.59 (g) of which saturated 7.33 (g)of which unsaturated 4.47 (g)
- Fibers 0.86 (g)
- Sodium 47.27 (mg)
Indicative values for a portion of 87 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 for the Cocoa Roll with Mascarpone Cream
- 4 eggs
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 2 tbsp sunflower oil
- 2 tbsp unsweetened cocoa powder
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/3 cup powdered sugar
- as needed unsweetened cocoa powder
- as needed powdered sugar
Tools
- Baking Pan
- Electric Whisk
- Bowl
- Parchment Paper
- Spatula
- Plastic Wrap
Prepare the Cocoa Roll with Mascarpone Cream
Whip the egg whites in a large bowl with the sugar, added a little at a time. Add the yolks one at a time and the oil, continuing to work with the electric whisk. Lastly, add the flour and cocoa sifted together, mixing with a spatula from bottom to top.
Pour the mixture obtained into a 14.5×16 in pan lined with parchment paper, level the surface well, and bake in a preheated oven at 356°F for 18/20 minutes. Once baked, remove the cocoa sponge cake from the pan, flip it onto another sheet of parchment paper, and remove the baking parchment.
Sprinkle it with granulated sugar and cover it with plastic wrap, sealing well at the sides to ensure that, while cooling, the moisture does not disperse, making it perfect for rolling.
In a bowl, work the mascarpone and powdered sugar with a spoon and set aside. Meanwhile, in another bowl, whip the cream with an electric whisk. Combine the two mixtures and mix with a spatula to create a homogeneous cream.
Remove the plastic wrap from the roll, trim the edges with a knife, and start filling it with the mascarpone cream, leaving all 4 edges free by at least 0.8 inches. Then begin to roll the shorter side using the parchment paper, making sure the seam is at the bottom. Wrap the roll in parchment paper and leave it in the fridge for an hour, so when you slice it, it will be beautifully perfect!
Decorate the mascarpone with unsweetened cocoa and powdered sugar.
Or you can do my decoration, it’s very simple! I cut 4 strips from the parchment paper used to wrap the roll. I dusted it with unsweetened cocoa, then alternately placed the strips, and finally dusted with powdered sugar. Gently remove the strips and serve.
Storage
You can store it for 3 days in the refrigerator in an airtight container.
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