It sounds like you’re describing an irresistibly delicious dessert! The soft, spongy Swiss roll combined with the rich mascarpone cream and the sweet burst of fresh strawberries is definitely a treat for the taste buds. The balance of flavors must create a mouthwatering experience.
Swiss roll with mascarpone cream
It sounds like you're describing an irresistibly delicious dessert! The soft, spongy Swiss roll combined with the rich mascarpone cream and the sweet burst of fresh strawberries is definitely a treat for the taste buds. The balance of flavors must create a mouthwatering experience.
Ingredients
For the cake
- 5 large eggs
- Zest from half a lemon
- 130 grams granulated sugar
- ½ tsp salt
- 2 tsp vanilla extract or vanilla sugar
- 75 grams all-purpose flour
- 30 grams corn flour
- Icing sugar for dusting
- Ground pistachios to decorate
For the Filling
- About 250 grams strawberries plus more to decorate
- 1-2 Tbsp rosewater
- 80 grams strawberry preserves
- 250 grams mascarpone cheese
- 250 ml whipping cream
- 1 tsp vanilla extract
- 50 grams icing sugar
Instructions
- Preheat oven to 200˚ C fan. Grease a 35 x 40 cm oven pan and line with greaseproof paper. Grease and flour the paper and sides.
- Beat eggs, sugar and lemon zest until very creamy (about 5 minutes in a stand mixer, 10 minutes in a hand mixer). Mix in salt and vanilla.
- Sift flour and corn flour directly in the mixture. Fold gently with a whisk, trying not to deflate mixture too much until flour and corn flour are thoroughly incorporated.
- Spread mixture in baking pan. Bake for 8 minutes only.
- Place a clean kitchen towel on your worktop and dust with icing sugar. As soon as cake comes out of the oven, run a knife around it to loosen from the pan. Invert cake on sugar dusted towel and carefully peel off the grease proof paper.
- Roll-up the cake (either from the wide or narrow side), using the towel. Let cake cool with towel, to room temperature (you can do this in advance)
- To finish the cake, whip mascarpone with cream, vanilla and icing sugar until fluffy and spreadable. In a small bowl, mix strawberry preserves and rosewater. Chop strawberries and mix with the preserves.
- Unroll cake and spread with the strawberries. Top with half the the mascarpone cream, leaving unfrosted about 4-5 cm towards the end. Roll up cake and transfer on a platter. Frost with remaining mascarpone cream and decorate with strawberries and chopped pistachios.
- Cut-off the edges and refrigerate for at least 2 hours before serving.
