An Elegant Chocolate and Creamy Mascarpone Rolled Treat
This cocoa pancake roll with mascarpone cream is a show-stopping dessert that brings together the soft texture of pancakes with the richness of mascarpone, sweetened condensed milk, and crunchy cookies. Wrapped in a roll and topped with dark chocolate and chopped nuts, this treat is the perfect balance of creamy, crunchy, and chocolatey goodness. Its beautiful presentation makes it ideal for special occasions, yet it's simple enough to prepare on a cozy weekend when you want something indulgent and satisfying. Every bite is a perfect harmony of flavors and textures that will leave everyone asking for seconds.
Why You'll Love This Recipe
You'll adore this recipe because it combines familiar, comforting flavors with an elegant twist. The cocoa pancakes bring a deep, chocolatey taste that pairs perfectly with the creamy mascarpone filling, which is sweetened with rich caramelized condensed milk and enhanced with crunchy bits of cookies. The addition of a decadent dark chocolate topping and a sprinkling of chopped nuts takes this dessert to the next level. It’s not just delicious—it’s visually striking, too, making it a dessert that impresses both in taste and appearance. Best of all, the recipe is surprisingly simple despite its gourmet feel.
Perfect Occasions
This cocoa pancake roll with mascarpone cream is ideal for special celebrations like birthdays, dinner parties, or holiday gatherings. It makes for a beautiful centerpiece on any dessert table and offers an elegant alternative to traditional cakes or pies. Its rolled presentation makes it easy to slice and serve, and it pairs wonderfully with coffee or dessert wine. This dessert is also perfect when you want to spoil your loved ones with something a bit more luxurious on a weekend afternoon.
Decoration Tips
To decorate your cocoa pancake roll, drizzle extra melted dark chocolate over the top for a glossy finish. For added texture and flavor, sprinkle a handful of chopped nuts or crushed cookies on top. You could also dust the roll with powdered sugar for a touch of elegance, or even add some fresh berries on the side to complement the richness of the filling. For an extra-special presentation, pipe small rosettes of whipped cream along the top of the roll before serving.
Ingredients:
- 4 eggs
- Pinch of salt
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 45 g cocoa powder
- 300 ml milk
- 150 g all-purpose flour
- 50 g melted butter
- 250 g mascarpone
- 200 g caramelized sweetened condensed milk
- 10 chocolate sandwich cookies, crushed
- 100 ml heavy cream
- 90 g dark chocolate
- 50 g chopped nuts
Instructions:
- Prepare the Pancake Batter: In a large mixing bowl, whisk together the eggs, a pinch of salt, sugar, and vanilla extract until well combined. Gradually add the cocoa powder, followed by the milk, flour, and melted butter. Mix until you have a smooth, lump-free batter.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a small amount of the batter into the skillet, spreading it evenly to create a thin pancake. Cook each side for 1-2 minutes until fully set. Repeat until all the batter is used. Allow the pancakes to cool completely.
- Make the Filling: In a separate bowl, combine the mascarpone and caramelized sweetened condensed milk. Stir until smooth and creamy. Fold in the crushed chocolate sandwich cookies to add texture to the filling.
- Assemble the Roll: Lay the pancakes out flat on a clean surface, slightly overlapping to create a long rectangle. Spread the mascarpone mixture evenly across the surface of the pancakes. Carefully roll up the pancakes into a tight log, starting from one end and rolling to the other. Transfer the roll to the refrigerator to chill for about 1 hour.
- Prepare the Topping: In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the dark chocolate, stirring until completely melted and smooth. Let it cool slightly.
- Decorate the Roll: Pour the chocolate ganache over the top of the chilled pancake roll, spreading it evenly. Sprinkle with chopped nuts for added crunch.
- Chill and Serve: Allow the roll to chill in the refrigerator for at least another 30 minutes to set the chocolate. Slice and serve.
Enjoy this rich and indulgent cocoa pancake roll with mascarpone cream—it’s sure to impress with its luxurious flavor and elegant presentation!