Delight in the elegant simplicity of this Strawberry Mascarpone Swiss Roll, where a light and airy sponge is rolled with a rich and creamy mascarpone filling dotted with fresh strawberries. This dessert not only impresses with its visual appeal but also with its exquisite combination of flavors. Perfect for spring and summer, this Swiss roll is a refreshing treat that pairs the subtle sweetness of mascarpone with the vibrant, juicy freshness of strawberries.
Why You’ll Love This:
This Swiss roll is a perfect blend of texture and taste. The sponge cake is soft and fluffy, providing a gentle contrast to the creamy and slightly tangy mascarpone filling. The strawberries add a burst of freshness with every bite, making it a delightful dessert for any occasion. It’s an ideal choice for those who appreciate desserts that are not overly sweet but still offer a satisfying indulgence.
Perfect Occasion:
This Strawberry Mascarpone Swiss Roll is perfect for high tea, brunches, or any gathering where a light yet sophisticated dessert is desired. It’s particularly suitable for celebrations such as Mother’s Day, Easter, or springtime garden parties. Serve this at any event where you want to impress your guests with a dessert that looks as good as it tastes.
Decoration Tips:
For a stunning presentation, dust the Swiss roll with icing sugar just before serving and adorn with whole or sliced fresh strawberries. Consider adding mint leaves for a pop of color and a fresh aroma. You can also drizzle some strawberry sauce or decorate with edible flowers to enhance the visual appeal, making the dessert not only delicious but also picturesque.
Ingredients:
- Sponge Cake:
- 5 large eggs
- 100g sugar
- 2 tsp vanilla sugar
- 75g flour
- 30g cornstarch
- 1/2 tsp baking powder
- Filling:
- 200g fresh strawberries, washed and diced, plus 1 tsp vanilla sugar
- Additional 80g strawberries, diced
- 3 sheets of gelatine
- 200ml cream
- 1 packet cream stiffener
- 1 tsp vanilla sugar
- 250g mascarpone
- 20g icing sugar
Instructions:
- Prepare the Sponge:
- Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper.
- Whip eggs with sugar and vanilla sugar until white and creamy. Sift in flour, cornstarch, and baking powder and mix briefly. Spread the batter on the tray and bake for 8 minutes. Immediately roll up the sponge in a sugar-sprinkled tea towel and let it cool.
- Make the Filling:
- Soak the gelatine sheets in cold water. Whip cream with cream stiffener and vanilla sugar until stiff. Stir mascarpone with icing sugar, then warm the squeezed-out gelatine until dissolved and mix with a little mascarpone cream before combining with the rest of the cream. Fold in diced strawberries.
- Assemble the Roll:
- Unroll the cooled sponge, spread the mascarpone cream evenly over it, and sprinkle with diced strawberries. Carefully re-roll the cake, wrap it in fresh parchment, and refrigerate until the cream sets.
- Serve:
- Once set, remove the parchment, dust the Swiss roll with icing sugar, and garnish with fresh strawberries.
Enjoy this refreshing and visually appealing Strawberry Mascarpone Swiss Roll, a perfect dessert that combines fluffy sponge, creamy filling, and the fresh zing of strawberries in every slice!
