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Cakes

Chocolate Swiss Roll With Mascarpone Cream: Roll the Cocoa Sponge While Warm and It Won’t Crack

A light cocoa sponge roll, rolled while warm and filled with whipped mascarpone cream.

Prep20 min
Cook12 min
Total32 min
Servings10 slices

NutritionApproximate, per serving

Calories340 kcal

Instructions

  1. 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!

  2. Separate the eggs. Beat the yolks with the powdered sugar in one bowl until pale and foamy.

  3. In a second bowl, beat the whites to stiff peaks (until firm peaks form).

  4. 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.

  5. Sift the flour and cocoa over the fluffy egg mixture. Fold lightly with a spoon until combined.

  6. 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!

  7. 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.

  8. 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.

  9. 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.

  10. 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.

Tips:
  • 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.
  • 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.