Mascarpone Raspberry Cream Roulade – the perfect summer dessert

Larisa Iernutan

Today I have the pleasure to present you a dessert that is as beautiful as it is delicious. I am writing you about the Mascarpone and Raspberry Cream Roulade. For many years I avoided cooking desserts in the roll form because it seemed extremely complicated to get that perfect shape that pleases your eyes.

5 from 1 vote

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Prep Time 15

Cook Time 15

Cool Down 2

Total Time 30

Course Dessert

Cuisine Italian

Servings people

Calories 300 kcal

Equipment

1 Thermomix - OR -
1 Mixer
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1 Oven

Ingredients

Batter:

6 pcs Eggs
6 tbsp Flour
2 tbsp Carob
3 tbsp Sugar
50 ml Sunflower oil
Salt;

Cream:

250 g Mascarpone
150 g Whipping cream
50 g Sugar
Vanilla extract or vanilla sugar
200 g Raspberries Fresh or frozen
100 g Milk chocolate for decoration Optional

Instructions

Separate the egg whites from the egg yolks. Insert the butterfly whisk into the mixing bowl and then add the egg whites together with a pinch of salt. Select 4 min – Speed 4, to obtain a foamy consistency. Transfer the foam into a bowl.
Place the egg yolks and sugar in the mixing bowl and mix for 2 min – Speed 3. During this time, gradually add the oil through the lid of the bowl.
Add the flour and the carob powder to the egg yolk mixture, sieved and then mix for 2 min – Speed 2.
Then pour the egg whites foam over the composition in the mixing bowl and mix gently with a spatula, from top to bottom.
Pour the final composition into a tray lined with baking paper, level the dough layer well with a spatula and then put it in the preheated oven at 175° Celsius for 15 minutes.
After the sheet has been baked, let it cool.
In the meantime, prepare the cream. We place the butterfly whisk again in the bowl of the Thermomix and mix the whipping cream with the sugar for 2 minutes – Speed 3.5.
Remove the butterfly whisk and add the mascarpone, then mix the cream well for 2 minutes – speed 3.
Finally, add the vanilla and 150 g of raspberries. If you choose to use frozen raspberries, I recommend that you let them defrost and then drain them well in a sieve to remove the excessive water. Mix everything gentle with a spatula.
Spread the cream over the dough sheet, sprinkle the rest of the raspberries and wrap it in plastic film. Keep the roulade in the refrigerator for 2-3 hours, or overnight.
HINT: Before spreading the cream over the dough sheet, using baking paper, gently roll the sheet to form the future roulade shape (see video).
Optionally, melt the milk chocolate and using a piping bag or a bag cut at a corner, pour the melted chocolate over the roulade, for a special décor.