Cherry Mascarpone Swiss Roll
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
3 hrs 15 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
Italian, International
Cherry Mascarpone Swiss Roll
Description
The Cherry Mascarpone Swiss Roll is crafted from a light chocolate sponge cake made with eggs, sugar, flour, and cocoa powder, gently folded together and baked thin. The warm cake is carefully rolled to develop its signature spiral form without cracking. The filling combines mascarpone cheese whipped to creaminess with Greek yogurt warmed with sugar and set with softened gelatin sheets to add firmness, finished with vanilla extract and fresh cherries. The assembly involves unrolling the cooled cake, spreading the thickened filling evenly, and rolling it back up. The result is a dessert with a soft, airy chocolate base supporting a smooth, creamy filling punctuated by tart cherry pieces, perfect for a refined sweet treat. Serving this chilled enhances the flavors and texture contrast between sponge and cream. Careful timing in gelatin setting and cake handling ensures the roll holds neatly and slices cleanly, making it visually appealing and satisfying in texture.
Ingredients
Sponge cake:
- 3 egg large
- 90 g sugar
- 50 g flour
- 25 g cocoa powder
- salt a pinch
- 1 tbsp neutral cooking oil generic cooking oil
Filling:
- 150 g mascarpone
- 200 g Greek yogurt
- 80 g sugar
- 1 tsp vanilla extract
- 3 gelatin sheet
- 100 g Cherry
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!
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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