4.9 from 147 votes
Cherry Mascarpone Swiss Roll
The Cherry Mascarpone Swiss Roll combines a cocoa-infused sponge cake with a creamy mascarpone and Greek yogurt filling enriched by cherries and gelatin for structure. The cake is baked thin and rolled warm to create a tender, flexible base. The filling balances the rich creaminess of mascarpone with fresh yogurt's tang, enhanced with vanilla and cherry pieces for sweetness and texture. This dessert is ideal when a smooth, light cream complements the soft cocoa sponge, offering a pleasant contrast in flavors and moistness.
Prep Time
1 hr
Cook Time
15 mins
Additional Time
2 hrs
Total Time
3 hrs 15 mins
Servings:
12
servings
Course:
Dessert
Cuisine:
Italian, International
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.
Cup of Yum
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!