Description
A delightful dessert combining tart raspberries and creamy mascarpone cheese, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
For best results, make sure your eggs are at room temperature. Use fresh raspberries when possible for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, dessert, raspberry, lemon, mascarpone, roll cake, festive dessert