Dive into the refreshing taste of summer with this Raspberry Chocolate Roulade, inspired by the flavors of the beloved Kapri ice cream. This elegant dessert features a light chocolate sponge rolled with a creamy raspberry mascarpone filling, perfect for those warm days when you crave something sweet yet not too heavy. It’s a delightful treat that combines the richness of chocolate with the fresh zing of raspberries.
Why You’ll Love This:
This roulade balances the deep flavors of cocoa with the bright, tart notes of fresh raspberries, all smoothed together with rich mascarpone and whipped cream. The airy sponge provides a soft texture that contrasts beautifully with the creamy filling, making each bite a luxurious experience. It’s an ideal choice for anyone seeking a dessert that’s both sophisticated and refreshing.
Perfect Occasion:
The Raspberry Chocolate Roulade is perfect for high tea, summer gatherings, or as a festive end to a meal with friends and family. Its stunning presentation makes it suitable for special occasions like birthdays or anniversaries, and its refreshing flavor profile is a hit during the warmer months.
Decoration Tips:
For a show-stopping presentation, drizzle the roulade with melted white chocolate and scatter a few fresh raspberries and mint leaves on top. A dusting of powdered sugar can add a touch of elegance, while edible flowers provide a pop of color that makes this dessert as beautiful as it is delicious.
Ingredients:
- Sponge Cake:
- 7 eggs, separated
- 7 tablespoons sugar
- 3 tablespoons all-purpose flour
- 10g cocoa powder
- Filling:
- 150g mascarpone cheese
- 200g heavy cream
- 100ml Greek yogurt
- 100g powdered sugar
- 1 packet of gelatin
- 300g fresh raspberries
- Chocolate Glaze:
- 150g milk chocolate
- 3 tablespoons vegetable oil
- A bit of butter
Instructions:
- Sponge Cake:
- Preheat the oven to 180°C (356°F). Line a 40×40 cm baking tray with parchment paper.
- Whisk egg yolks with sugar until light and fluffy. In a separate bowl, beat egg whites to stiff peaks.
- Fold egg whites into yolks gently, then sift in flour and cocoa, folding until just combined.
- Spread the batter onto the prepared tray and bake for 18-20 minutes. Sprinkle with sugar, then invert onto new parchment, roll with a rolling pin, and cool.
- Filling:
- Whip cream and powdered sugar until stiff peaks form. In another bowl, blend mascarpone with Greek yogurt.
- Dissolve gelatin as per instructions and mix into the mascarpone blend. Fold in whipped cream and raspberries gently.
- Unroll the cooled cake, spread the filling, and re-roll. Chill in the fridge for 3 hours.
- Chocolate Glaze:
- Melt chocolate with oil and butter, and pour over the chilled roulade.
- Decorate as desired.
Enjoy this decadent Raspberry Chocolate Roulade, where every slice brings a burst of flavor and a moment of culinary joy!
