Cherry Mascarpone Swiss Roll

Name: Cherry Mascarpone Swiss Roll
Prep time: 1 h
Cook time: 15 min
Total time: 3 h 15 min
Yield: 12 servings
Ingredients: 3 large eggs; 90 g sugar; 50 g flour; 25 g cocoa powder; a pinch of salt; 1 tbsp oil; 150 g mascarpone; 200 g Greek yogurt; 80 g sugar; 1 tsp vanilla extract; 3 sheets of gelatin; 100 g cherries

User Reviews

4.9

147 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Additional Time
2 hrs
Total Time
3 hrs 15 mins
Servings
12 servings
Course
Dessert
Cuisine
Italian, International

Cherry Mascarpone Swiss Roll

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

Sponge cake:

3 large eggs
90 g sugar
50 g flour
25 g cocoa powder
a pinch of salt
1 tbsp oil

Filling:

150 g mascarpone
200 g Greek yogurt
80 g sugar
1 tsp vanilla extract
3 sheets of gelatin
100 g cherries

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Instructions

Sponge:

Preheat the oven to 180 °C (360 °F) and line a 25/35 cm (10x14 inches) baking tray with parchment paper.
Once they reach room temperature, whip the eggs with the sugar and a pinch of salt until they triple in volume. Add the oil and mix for another minute.
Separately, combine the flour and cocoa powder. Fold the dry ingredients into the eggs, using upward movements. Pour the mixture into the tray and smooth it nicely with a spatula. Bake for 15 minutes.
Prepare a clean kitchen towel. Remove the baking tray from the oven and with a firm motion flip the cake onto the towel. While still hot, roll it, using the towel. Leave to cool.

Cream:

Soak the gelatin sheets in cold water. In the meantime, place the yogurt over low heat along with the sugar. Using a mixer, whip the mascarpone cheese until it becomes creamy.
Add the gelatin to the yogurt. Incorporate the mascarpone and vanilla and stir well. Refrigerate until it has the right consistency and can be spread on the roll.
Gently unfold the sponge cake and spread the mascarpone cream over it. Add the pieces of cherries (without the pit) on top of the cream and carefully re-roll the cake. Cover with cling film and refrigerate for 2-3 hours.
Sprinkle powdered sugar over the cherry, mascarpone, and cocoa roll, and serve as you wish. It is a delicate, light, and delicious dessert. You will definitely love it!