Perfect red velvet roll for Valentine’s Day, very easy to prepare, a simple sponge cake filled with mascarpone cream, egg-free, with a bit of homemade berry jam made in 5 minutes, and decorated with more berries, raspberries, and blueberries, but if you want, you can also use simple strawberries. I thought of getting ahead for Valentine’s Day and preparing a good dessert in advance, to freeze without decorations. Actually, you get 2 rolls as in the picture, I decorated and enjoyed one immediately for a family lunch with my sister-in-law, and the other without decorations I froze, so for Valentine’s Day, I’ll just need to defrost it the day before. Of course, the red velvet roll can be prepared anytime and not just for Valentine’s Day, but it can also be prepared without coloring, or with cocoa, and thus simply prepare it whenever we want to treat ourselves, or need a good easy-to-make dessert at home.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Valentine's Day
Ingredients for red velvet roll
- 2/3 cup all-purpose flour
- 2 1/2 tbsp potato starch
- 4 eggs
- 2 tsp red coloring powder
- 2 tbsp unsweetened cocoa
- 1 tsp honey
- 1/2 cup sugar
- 10 1/2 oz mascarpone
- 1 1/4 cup whipping cream
- as needed powdered sugar
- 3 1/2 oz berries
- 1 tbsp sugar
- as needed raspberries
- as needed blueberries
- as needed fresh mint
Tools to prepare the red velvet roll
- 1 Bowl
- 1 Electric Whisk
- 1 Baking Tray
- 1 Parchment Paper
- 1 Spatula
Steps for preparing the Valentine’s Day red velvet roll
In a large bowl, whisk together eggs and sugar with the electric whisk until light and fluffy.
Add the honey and mix again. Put aside the whisk, and using a spatula with upward movements, add the sifted flour, starch, cocoa, and coloring little by little.
Pour onto a tray lined with parchment paper, spread over the entire surface and bake for about 10 minutes at 356°F. When cooked, remove from oven and roll immediately with the parchment paper and wrap in a towel.
In a large and clean bowl, whip the cold cream from the fridge with well-cleaned whisks. Then add the mascarpone and adjust to taste whether to add a bit of powdered sugar. Keep in the fridge until use.
Put the berries in a pan, I use frozen ones, cook them for a few minutes in a pan with a tablespoon of sugar, obtaining a sort of jam. Pour into a bowl and let cool.
Gently open the sponge cake and unroll it. For convenience, I divided the sponge cake in half and prepared 2 rolls, one to consume immediately and one to freeze.
Once the sponge cake is opened, spread a generous layer of cream over the surface, leaving some for decoration.
Add a strip of berry jam in the center and roll it up following the same direction in which the warm sponge cake was rolled.
Decorate with a piping bag with a star nozzle, garnish with washed and dried fresh fruit and a few fresh mint leaves.
Keep in the fridge for a few hours before enjoying it.
