This Chocolate Roll with Mascarpone Cream is a decadent dessert featuring a soft chocolate sponge rolled with a creamy mascarpone filling. The rich, velvety texture of the mascarpone blends perfectly with the light, airy chocolate cake, making it a delightful treat for any occasion.
Why You’ll Love This:
- Elegant Presentation: Perfect for special occasions.
- Balance of Flavors: The rich chocolate pairs beautifully with the creamy mascarpone.
- Versatile: Can be decorated to suit any event.
- Perfect Texture: Soft sponge with creamy filling.
For the Roll:
- 4 eggs
- 80g sugar
- 100g flour
- 50g melted butter
- 5g baking powder (1 teaspoon)
- 2 tablespoons chocolate spread
- 1 tablespoon cocoa powder
- A pinch of salt
For the Mascarpone Cream:
- 250g mascarpone (40% fat)
- 250ml sweet cream (38% fat)
- 4 tablespoons powdered sugar
- 3 tablespoons pudding mix
- 1 teaspoon vanilla extract
- 1 cup milk
For the Ganache (Coating):
- 150g milk chocolate
- 50g dark chocolate
- 100ml sweet cream (38% fat)
Instructions:
- Preheat oven to 160°C turbo.
- In a mixer, whip egg whites and sugar on high until stiff.
- Fold in egg yolks and salt gently.
- Sift flour and baking powder, fold until combined. Sift cocoa and chocolate spread, fold again. Add melted butter and fold.
- Spread the mixture on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes.
- Remove from oven, transfer to a towel with the parchment paper, and roll into a log. Let it cool for 20-30 minutes.
- For the cream: Whip sweet cream, mascarpone, milk, pudding mix, powdered sugar, and vanilla extract in a mixer until firm.
- Unroll the cake, spread cream evenly (optionally sprinkle grated milk chocolate), and roll back.
- For ganache: Melt milk and dark chocolate with sweet cream in a bain-marie, and coat the roll.
- Feel free to decorate as desired.
Enjoy this luxurious Chocolate Roll with Mascarpone Cream! ❤️🍫
