The cocoa roll with mascarpone and white chocolate is a soft cake with a rich, tasty filling. I made a tender roll filled with white hazelnut cream (which you can make at home by clicking here) and a mascarpone and white chocolate cream. To finish I garnished the roll with a few spoonfuls of white hazelnut cream and served it sliced. With this dessert you’ll win over your guests!
See the collection:
Swiss rolls and logs: sweet and savory recipes
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Electric oven
Ingredients
- 3 eggs
- 3/4 cup granulated sugar
- 1 tbsp hot water
- 1 tsp vanilla extract
- 4 3/4 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/3 + 1 tbsp cup all-purpose flour
- 1 cup mascarpone
- 2 1/2 tbsp granulated sugar
- 2 oz white chocolate
- as needed white hazelnut cream
Tools
- Electric hand mixer
- Baking pan
Preparation
To make the cocoa roll, separate the yolks from the whites. In a bowl, whip the egg whites until stiff with 1/4 cup sugar.
In another bowl, beat the yolks with 1/2 cup sugar, the hot water and the vanilla extract. Fold the whipped egg whites into the yolks using a spatula with an upward motion.
Then fold in the unsweetened cocoa powder using the same upward motion. Finally add the flour sifted with the baking powder. Mix until you have a smooth, homogeneous batter.
Pour the batter into the pan (13 3/4 x 9 3/4 in) lined with parchment paper. Bake in a preheated oven at 356°F for 10-12 minutes.
Once baked, remove from the oven and cool by turning the cake out onto another sheet of parchment paper.
In a bowl, whip the mascarpone with 2 1/2 tbsp sugar until creamy. Then fold in the white chocolate melted in a bain-marie (warmed).
Take the roll and, with the help of a small brush, moisten the parchment paper with a little water to detach it from the roll.
Trim the outer edges of the roll with a sharp knife. Spread a thin layer of white hazelnut cream (here is the recipe to make it at home).
Then fill with the mascarpone cream, leaving about 3/4 inch of space along one of the longer sides.
Roll up from the longest side and wrap tightly with parchment paper. Put 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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