Lemon Raspberry Mascarpone Log

Lemon Raspberry Mascarpone Log is a delightful dessert that combines the tartness of fresh raspberries with the creamy richness of mascarpone cheese. This beautiful roll cake is perfect for any occasion, whether it’s a family gathering, a party, or just a treat for yourself. With its bright flavors and stunning presentation, it’s sure to impress everyone who takes a bite.

Why Make This Recipe

Making a Lemon Raspberry Mascarpone Log is worthwhile for many reasons. First, it’s a unique dessert that stands out among traditional cakes or pies. The combination of zesty lemon and sweet raspberries creates a refreshing taste that is perfect for spring and summer. Additionally, this recipe allows you to showcase your baking skills without requiring advanced techniques. Plus, it’s a fun and interactive way to bake, especially when you roll the cake!

How to Make Lemon Raspberry Mascarpone Log

Ingredients:

3/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
4 large eggs, separated
3/4 cup granulated sugar (divided: 1/2 cup for yolks, 1/4 cup for whites)
1 tsp vanilla extract
Zest of 1 lemon
2 tbsp lemon juice
8 oz mascarpone cheese, softened
1 cup heavy cream, chilled
1/4 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon zest
1 cup fresh raspberries
1/2 cup heavy cream
2 tbsp powdered sugar
Lemon zest, raspberries, and mint leaves for garnish

Directions:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, sift together the flour, baking powder, and salt.
Beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar while continuing to beat until stiff peaks form.
In another bowl, beat the egg yolks with 1/2 cup sugar until thick and pale. Mix in vanilla, lemon zest, and lemon juice.
Fold the dry ingredients into the yolk mixture. Then gently fold in the egg whites in three additions.
Pour the batter into the prepared pan, spread it evenly, and bake for 10-12 minutes.
Dust a clean towel with powdered sugar. Turn the warm cake onto the towel, peel off the parchment, and roll the cake in the towel. Let it cool completely.
In one bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. In another bowl, beat the mascarpone cheese with lemon zest until smooth. Fold the whipped cream into the mascarpone.
Unroll the cooled cake, spread the filling, and scatter raspberries. Roll it up tightly and place it seam-side down.
Whip the cream with powdered sugar until stiff peaks form. Spread or pipe it over the log. Garnish with lemon zest, raspberries, and mint.
Refrigerate for at least one hour before slicing. Serve chilled.

How to Serve Lemon Raspberry Mascarpone Log

To serve the Lemon Raspberry Mascarpone Log, slice it into thick pieces and place them on dessert plates. You can add an extra sprinkle of lemon zest or a few fresh raspberries on top for an extra touch. Pairing it with a scoop of vanilla ice cream or a dollop of whipped cream can also enhance the experience.

How to Store Lemon Raspberry Mascarpone Log

To store the Lemon Raspberry Mascarpone Log, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator, and it will stay fresh for up to 3 days. For best results, slice only the pieces you plan to serve to keep the rest looking nice.

Tips to Make Lemon Raspberry Mascarpone Log

Make sure your eggs are at room temperature; this helps them whip up better.
Use fresh raspberries for the best flavor. If they’re not in season, frozen raspberries can work, but thaw them thoroughly beforehand.
Be gentle when folding the egg whites and dry ingredients into the yolk mixture to preserve the airiness of the batter.

Variations

You can customize the Lemon Raspberry Mascarpone Log by using different fruits, like strawberries or blueberries. You might also adjust the citrus by using orange or lime zest and juice for a different flavor profile.

FAQs

Can I make this dessert ahead of time?
Yes! You can make the Lemon Raspberry Mascarpone Log a day in advance. Just be sure to store it in the refrigerator.
Can I use a different type of cheese instead of mascarpone?
Yes, cream cheese is a good alternative if you prefer a different taste or consistency.
What can I do if I don’t have fresh raspberries?
You can replace fresh raspberries with other berries, or use raspberry puree to add flavor if berries are not available.

Enjoy your baking adventure with this delightful Lemon Raspberry Mascarpone Log!