Chocolate roll with strawberries and mascarpone
8 servings
60 minutes
Chocolate roll with strawberries and mascarpone is an exquisite French delicacy that combines the tenderness of chocolate sponge cake, the freshness of berries, and an airy creamy texture. The roots of this dessert trace back to European pastry traditions where chocolate and mascarpone became symbols of refined taste. Each piece offers a velvety cocoa aroma complemented by the sweet juiciness of strawberries and rich creaminess. With its harmonious blend of flavors, the roll is perfect for festive occasions, romantic dinners, and cozy tea times. Its softness and juiciness make the enjoyment process slow and special, awakening sensual perceptions. Decorated with grated chocolate, mint, and strawberry slices, it looks like a work of art that entices with its elegance. Once tasted, it's impossible to resist the temptation to dive into this sweet delight again.
1
Cut the strawberries into pieces, sprinkle with sugar (70 g), and place in the refrigerator, leaving 4-5 berries for decoration.
- Strawberry: 400 g
- Sugar: 170 g
2
Preheat the oven to 170 degrees. Beat the eggs with the remaining sugar until light and airy (if using a mixer, there's no need to separate the whites from the yolks). Gently fold in the cocoa, flour, and baking powder. Pour the batter into a baking tray lined with greased paper or a silicone mat, smooth it out, and bake for about 20 minutes, checking for doneness with a stick.
- Chicken egg: 3 pieces
- Sugar: 170 g
- Cocoa: 3 tablespoons
- Wheat flour: 150 g
- Baking powder: 3 g
3
Turn the finished sponge cake onto a clean kitchen towel. If it's a silicone mat, just remove the mat; if it's paper, lightly moisten it with water and also remove it. Roll the warm sponge cake into a roll with the towel. Cool it down in the towel.
4
Place mascarpone in a bowl, add milk and powdered sugar, and whip. You will get a light but stable cream.
- Mascarpone cheese: 250 g
- Milk: 100 ml
- Powdered sugar: 30 g
5
Take the strawberries out of the fridge. Unwrap the towel-biscuit roll. Soak the roll with the resulting sugar-strawberry syrup (of course, remove the towel).
- Strawberry: 400 g
6
Mix pieces of strawberry into mascarpone (set aside 3-4 tablespoons of cream without strawberries in a piping bag or syringe for decoration), spread the mixture on the biscuit, distribute it evenly, and roll it up.
- Strawberry: 400 g
- Mascarpone cheese: 250 g
7
Decorate with cream patterns, grated chocolate, strawberries, and mint leaves.
- Chocolate: 50 g
- Strawberry: 400 g