Basic roll with mascarpone

8 servings

30 minutes

The basic mascarpone roll is a refined dessert of Italian cuisine that combines airy sponge cake and delicate mascarpone cream. Its origin is linked to traditional European rolls, but the addition of Italian cheese gives it a unique flavor and texture. The sponge is light and soft, while the cream is rich and creamy with subtle vanilla notes. This roll is perfect for festive tables or cozy tea times. It pairs wonderfully with berries, fresh fruits, or a cup of espresso. The simplicity of preparation makes it accessible even for novice cooks, while the proper rolling technique prevents cracks and makes the dessert aesthetically flawless. After a few hours of resting, the roll becomes even richer and more aromatic, providing true gastronomic pleasure.

Energy value per serving

• Calories: 333.7
• Proteins: 7.5g
• Fats: 21.6g
• Carbohydrates: 27.5g

Ingredients

• Chicken egg: 5 pc
• Sugar: 6 tbsp
• Wheat flour: 5 tbsp
• Baking powder: 1 tsp
• Mascarpone cheese: 250 g
• Cream 35%: 100 ml
• Powdered sugar with vanilla: 3 tbsp
• Salt: pinch
• Powdered sugar: 1 tbsp

Cooking steps

1. For the sponge cake, separate the yolks from the whites. Whip the whites with a pinch of salt until stiff peaks form, gradually adding 5 tablespoons of sugar. In a separate bowl, whip the yolks with 1 tablespoon of sugar until fluffy, then sift in the flour with the baking powder and mix thoroughly. Gently fold the whites into the yolks in portions - it should result in a hyper-aerated batter.

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 6 tablespoons
   • Salt:  pinch
   • Sugar: 6 tablespoons
   • Wheat flour: 5 tablespoon
   • Baking powder: 1 teaspoon

2. Grease the baking tray with butter and place a sheet of parchment on it, then add the dough on the parchment. Spread it into a thin layer (no more than 6 mm high) and send it to an oven preheated to 200 degrees for 15-20 minutes.

   Required ingredients:

   • Mascarpone cheese: 250 g

3. Spread a sheet of parchment on the table and sprinkle it with powdered sugar. Immediately turn the finished sponge cake onto this parchment and roll it into a log (without filling for now). This trick is done to prevent the roll from cracking or falling apart when rolling.

   Required ingredients:

   • Powdered sugar: 1 tablespoon

4. The cream is very easy to prepare: whip mascarpone with powdered sugar and vanilla, add cream and whip until thick.

   Required ingredients:

   • Mascarpone cheese: 250 g
   • Powdered sugar with vanilla: 3 tablespoons
   • Cream 35%: 100 ml

5. Unroll the roll, spread the filling, and roll it up again, pressing each turn. Let it rest for at least 2 hours.

   Required ingredients:

   • Mascarpone cheese: 250 g