Chocolate Roll with Strawberries and Mascarpone
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
Best eaten quickly, does not store well.
Ingredients
- Egg white - 3 pieces
- Sugar - 6 oz
- Baking Powder - 0.1 oz
- Cocoa Powder - 3 tablespoons
- Mascarpone Cheese Unagrande - 8.8 oz
- Milk - 3 fl oz
- Strawberry - 14.1 oz
- Chocolate - 1.8 oz
- Wheat Flour - 5.3 oz
- Powdered Sugar - 1.1 oz
Step by Step guide
Step 1
Cut the strawberries into pieces, sprinkle with sugar (70 g) and place in the refrigerator, leaving 4–5 berries for decoration.
Step 2
Preheat the oven to 338°F. Beat the eggs with the remaining sugar until light and fluffy (if using a mixer, there is no need to separate the whites from the yolks). Gently fold in the cocoa, flour, and baking powder. Pour the batter into a baking sheet lined with greased parchment paper or a silicone mat, smooth it out, and bake for about 20 minutes, checking for doneness with a toothpick.
Step 3
Turn the baked sponge onto a clean kitchen towel. If using a silicone mat, simply remove it; if using parchment paper, lightly moisten it with water and remove as well. Roll the warm sponge into a roll with the towel. Let it cool in the towel.
Step 4
Place the mascarpone in a bowl, add the milk and powdered sugar, and whip until smooth. You will get a light but stable cream.
Step 5
Take the strawberries out of the refrigerator. Unroll the sponge towel wrap. Soak the roll with the resulting strawberry syrup (of course, remove the towel).
Step 6
Fold the pieces of strawberries into the mascarpone (set aside 3–4 tablespoons of cream without strawberries in a piping bag or syringe for decoration), spread the mixture over the sponge, distribute it evenly, and roll it up.
Step 7
Decorate with cream patterns, grated chocolate, strawberries, and mint leaves.
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