This cocoa mascarpone roll is soft as a cloud and extremely moist. A simple trick, rolling the sponge while it is still hot, helps prevent cracking.
It looks luxurious on a holiday table, yet it comes together quickly. This cocoa roll with a fluffy cream is ready in no time.
Quick Overview
- What it is: A tender cocoa sponge filled with a Parisian-style mascarpone cream.
- Key trick: Greasing both the pan and the parchment, and rolling the sponge while hot.
- Time and cost: A festive dessert at a reasonable price, ready in about 40 minutes.
At a Glance
- Prep time: 20 min
- Baking time: 10–12 min
- Servings: 10–12 slices
- Difficulty: Easy
- Calories: about 340 kcal per slice
- Trend: Holiday dessert
Ingredients
(US measures, with grams and milliliters in brackets where given)
For the sponge
- 6 large eggs, separated
- 6 tablespoons powdered sugar
- 5 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder, sifted
- butter, for greasing the pan and paper
For the cream and decoration
- 1 cup (250 ml) heavy cream, at least 33% fat, well chilled
- 1 cup (250 g) mascarpone, 8.8 oz, cold
- 2–3 tablespoons powdered sugar, to taste
- 2 tablespoons unsweetened cocoa powder, sifted
- chocolate sprinkles or shavings, for topping
Instructions
- Heat the oven to 350°F (180°C). Lightly grease a baking sheet with butter, line it with parchment paper and grease the top of the paper with butter too. This step is key so the sponge does not stick!
- Separate the eggs. Beat the yolks with the powdered sugar in one bowl until pale and foamy.
- In a second bowl, beat the whites to stiff peaks (until firm peaks form).
- Gently fold the beaten whites into the yolk mixture by hand, a little at a time. Work carefully so the batter does not lose its air.
- Sift the flour and cocoa over the fluffy egg mixture. Fold lightly with a spoon until combined.
- Spread the batter evenly on the prepared pan. Bake for about 10 to 12 minutes. Do not overbake, or the sponge will dry out and crack!
- As soon as the sponge comes out of the oven (while still hot), roll it up together with the parchment paper. Let it cool completely rolled up. The sponge will “remember” the shape.
- While the sponge cools, make the cream. Put the chilled heavy cream, mascarpone, sugar and sifted cocoa in a bowl. Whip everything into a thick cream.
- Carefully unroll the cooled sponge and peel off the paper. Spread about two thirds of the cream over it and roll it up tightly again.
- Cover the top and sides of the roll with the remaining cream. Finally, sprinkle generously with chocolate sprinkles. Chill for at least an hour before slicing.
Video Recipe
Tips for Perfect Chocolate Swiss Roll
- Cold ingredients: For a perfectly firm cream, both the cream and the mascarpone must come straight from the refrigerator right before whipping.
- No lumps: Always sift the cocoa for both the sponge and the cream. This prevents unpleasant bitter lumps.
Variations
- Fruity twist: Before rolling, you can arrange raspberries or banana pieces along the middle of the roll.
- White version: Leave out the cocoa in the cream and add vanilla bean paste for a delicate vanilla flavor.
Frequently Asked Questions (FAQ)
Why did my roll crack? Most often the sponge was baked too long and dried out, or it was not rolled right away while hot and flexible.
How long does the roll keep? Because it contains fresh whipped cream and mascarpone, keep it in the refrigerator and eat it within 48 hours.
Cut the roll into thicker slices and serve with good coffee.
The recipe is based on a version by SLAVKA COOK, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
RATE THIS RECIPE
