The cocoa roll with mascarpone and white chocolate cream is a soft dessert with a rich and tasty filling. I made a soft roll that I then filled with homemade white hazelnut cream (which you can make at home by clicking here) and a mascarpone and white chocolate cream. Finally, I garnished the roll with a few spoonfuls of white hazelnut cream and served the roll sliced. With this dessert, you’ll win over your guests!
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Roll or Log: Sweet and Savory Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven
Ingredients
- 3 eggs
- 5.3 oz sugar
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 0.9 oz unsweetened cocoa powder
- 1 teaspoon baking powder
- 1.8 oz flour
- 8.8 oz mascarpone
- 1.1 oz sugar
- 1.8 oz white chocolate
- to taste white hazelnut cream
Tools
- Mixer
- Baking Tray
Preparation
To make the cocoa roll, separate the yolks from the whites. In a bowl, beat the egg whites until stiff with 1.8 oz of sugar.
In another bowl, beat the yolks with 3.5 oz of sugar, water, and vanilla extract. Pour in the egg whites and fold them into the yolks using a spatula, moving from bottom to top.
Then incorporate the unsweetened cocoa, always moving from bottom to top. Finally, add the sifted flour with the baking powder. Mix the ingredients until you get a smooth and homogeneous mixture.
Pour the mixture into the tray (13.8×9.8 inches) lined with parchment paper. Bake in a preheated oven at 356°F for 10-12 minutes.
Once cooked, remove from the oven and let it cool by inverting it onto another sheet of parchment paper.
In a bowl, cream the mascarpone with the sugar. Then incorporate the white chocolate melted in a bain-marie (cooled down).
Take the roll, using a brush, moisten the parchment paper with a little water, so as to detach it from the roll.
Straighten the outer edges of the roll with a sharp knife. Fill with a thin layer of white hazelnut cream (recipe to make it at home here).
Then fill with the mascarpone cream, leaving a couple of centimeters of space at the edge of one of the longer sides.
Roll it up from the longer side and close tightly with the parchment paper. Place in the refrigerator for a couple of hours to set.
Then serve with a few spoonfuls of white hazelnut cream. Enjoy!
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