Easy Raspberry Roulade
Delightful raspberry roulade – a fluffy sponge roll cake filled with a decadent mascarpone, raspberry and lemon filling. The perfect summer dessert!
Servings: 10 slices
Calories: 359kcal
Equipment
- Bowls
- Baking sheet
Ingredients
Raspberry filling:
- 1 ½ cup raspberries frozen are perfectly fine
- ⅓ cup granulated sugar
Sponge:
- 4 large eggs
- 4 tablespoons granulated sugar divided
- ½ teaspoon baking powder
- a pinch of salt
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon lemon zest
- 2-3 teaspoons confectioner's sugar for the towel
Mascarpone filling:
- 1 cup mascarpone
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- ½ teaspoon pure vanilla extract
- 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons cornstarch
- ½ - 1 teaspoon lemon zest to taste
Decoration:
- ⅔ cup heavy cream
- 1 tablespoon granulated sugar Note 1
- ¼ teaspoon pure vanilla extract
- fresh raspberries
- thin lemon slices
Instructions
Raspberry filling:
- Cook raspberries: Place the frozen raspberries and the sugar in a small saucepan. Mix and leave to defrost while you make the sponge. Once defrosted or almost so, turn on the heat. Bring to a boil and boil gently for 5 minutes, stirring often. Remove and leave to cool until needed.1 ½ cup raspberries + ⅓ cup granulated sugar
Sponge:
- Preheat the oven to 400°F/ 200°C. Line a baking tray with parchment paper.
- Egg white: Separate the eggs. Beat the egg whites with a pinch of salt until quite stiff. Gradually add 2 tablespoons of the granulated sugar and beat until glossy and stiff. Set aside.4 large eggs
- Beat yolks: In another bowl, whisk the egg yolks and 2 tablespoons of sugar until foamy.
- Make batter: Mix flour, baking powder, cornstarch, and a pinch of salt. Sieve over the egg yolk-sugar mixture. Sprinkle 1 teaspoon of the lemon zest on top. Add ⅓ of the egg whites and incorporate. Add the remaining egg whites and fold in gently.3 tablespoons all-purpose flour + ½ teaspoon baking powder + 3 tablespoons cornstarch + a pinch of salt + 1 teaspoon lemon zest
- Bake: Spread the batter onto the lined baking sheet. Bake for 8 to 10 minutes until golden.
- Roll: In the meantime, place a clean kitchen towel on the table and sprinkle it with confectioner's sugar. Turn the cake onto the kitchen towel with the parchment paper facing up. Carefully peel off the parchment paper, then immediately roll the cake with the help of the towel. Leave it until completely cool; it should take about 1 hour.2-3 teaspoons confectioner's sugar
Mascarpone filling:
- Beat mascarpone, sugar, lemon juice, and vanilla extract until creamy. Slowly start pouring in the heavy cream while mixing continuously. After one minute, sprinkle the cornstarch and lemon zest over the mixture. Continue beating until the cream is nicely whipped and fluffy.1 cup mascarpone + 2 tablespoons granulated sugar + ½ teaspoon pure vanilla extract + 2 tablespoons lemon juice + 1 cup heavy cream + 2 teaspoons cornstarch + ½ - 1 teaspoon lemon zest
Assemble:
- Fill: Unroll the sponge and spread the raspberry filling evenly onto it. Cover with the mascarpone cream.
- Roll the roulade again carefully. Wrap in plastic foil/cling film, place on a platter.
- Refrigerate for 2 to 4 hours or until nicely set. Remove the wrap.
- Whip the heavy cream with sugar and vanilla extract. Pipe the cream onto the roulade. Decorate with fresh raspberries and thinly cut lemon slices.⅔ cup heavy cream + 1 tablespoon granulated sugar + ¼ teaspoon pure vanilla extract + fresh raspberries + thin lemon slices
Notes
- The sugar and vanilla extract can be replaced with 1 tablespoon vanilla sugar.
- The raspberry roulade is best on the day you make it, but leftovers are ok for 2-3 days. Keep them refrigerated in an airtight container.
Nutrition
Serving: 1slice | Calories: 359kcal | Carbohydrates: 27g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 187mg | Fiber: 2g | Sugar: 20g