by Feli Chic'Cuisine
This Swiss Roll looks like a luxury dessert with its almond biscuit, orange liqueur, mascarpone cream, and berries. Despite its impressive appearance, this roll is easy to make, requiring only a few easy steps. The aroma of orange liqueur and berries infuses the Mascarpone Roll, creating a delicious harmony of flavors!
Decorated with colorful berries and dusted with powdered sugar, this dessert is a perfect centerpiece for your festive holiday table.
The Swiss Roll with mascarpone and berries, is one of my favorite recipes, which is not missing from the Christmas table. A delicate roll with a light, soft crust, flavored with orange liqueur, covered and filled with mascarpone cream and juicy berries. Who could possibly resist such a temptation?
Every time I thought of making a roll, I was a little afraid that I wouldn't succeed and that it would be all cracked. So, I searched for information and tips that could help me make a roll biscuit that is soft, elastic, and does not crack when rolled. You can do it easily if you keep a few tips in mind. Here are some tips that I will like to share with you.
Tips to make the Swiss Roll
The Mascarpone and Berries Swiss Roll requires just a few steps but there are some things you would like to pay attention to.
1. Always use eggs at room temperature to ensure that the egg whites will form stiff peaks.
2. Fold the egg whites gently to create a light and fluffy batter. Stir one third of the egg whites into the yolk mixture to loosen. Fold in another third, working gently with a spatula to lift the mixture and keep it from deflating. Repeat with the remaining third. Using a spatula, gently fold the flour mixture into egg mixture to combine.
3. Use a baking sheet only. Other pans may be too deep, making it difficult to remove the cake from the pan.
Do not overbake. – This sponge bakes fast. It only takes 8 - 10 minutes. Don’t bake too long or the edges get too brown and will crack during rolling. The cake is done when you lightly touch the surface and the cake springs back.
Tips to roll the sponge biscuit
1. Dust a clean kitchen towel with powdered sugar. Remove the sponge from oven. Run a knife around the outside edge to loosen it from the pan. Turn out the cake onto the prepared towel. Remove lining baking paper. The towel prevents the cake from sticking to itself when rolled and the powdered sugar prevents the cake from sticking to the towel, or prevent cracking when the towel is unrolled later in the process.
2. Once your cake layer is baked, you can also flip it onto parchment paper. If you’re making a Chocolate Cake Roll, dust your parchment with cocoa powder. If you’re making a Vanilla Cake Roll, use icing sugar.
3. Roll the cake from the narrow side, along its length.
6. Let it cool – Let your roll cake cool down before you unroll and fill with filling.
If the roll is not rolled immediately after it has been removed from the oven, it will harden and break.
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
For the Syrup
100 ml water
1 Tbsp Kirch or Grand Marnier Liqueur
For the Biscuit
4 large eggs
40g almond flour - powder
For the Mascarpone Cream
2 gelatine sheets
2 Tbsp water
1 tsp Vanilla extract
350g fresh mixed berries
150g fresh mixed berries
1 tsp Vanilla sugar
Icing sugar (powder sugar)
1. In a small bowl, put the gelatine sheets in cold water. Let them soak for about 10 minutes, until it becomes soft.
Make the Syrup
2. In a saucepan, mix sugar and water; bring to a boil. Remove from heat and let it cool. Add Kirsch or Grand Marnier Liqueur. Set aside.
Make the Mascarpone Cream
3. In a saucepan, heat 2 tablespoons water with 1 teaspoon vanilla extract. Remove from heat.
4. Gently squeeze the water out of the gelatine sheets. Add it in saucepan (water and vanilla). Stir well until the gelatine has dissolved.
5. In a bowl, beat the mascarpone and sugar until smooth. Stir the dissolved gelatine in. Refrigerate.
Make the Biscuit
6. Preheat the oven to 160°C (320°F). Butter and line with baking paper a 38x25 cm (15x10-inch) baking sheet. In a small bowl, mix flour and almond flour. Set aside.
7. In a medium bowl, whisk the egg yolks and sugar until pale and fluffy.
8. In a separate bowl, whisk the egg whites until they form soft peaks.
9. Stir one third of the egg whites into the yolk mixture to loosen. Fold in another third, working gently with a spatula to lift the mixture and keep it from deflating. Repeat with the remaining third. Using a spatula, gently fold the flour mixture into egg mixture to combine.
10. Pour the batter into the prepared pan and level the surface with a spatula. Bake in the middle of the oven for 8-10 minutes, until the top of the cake is golden. Don't over-bake or it will be hard to roll.
11. Meanwhile, run a clean kitchen towel under running water and wring it thoroughly so it is just moist.
12. Remove the biscuit from oven. Top the cake with the moist kitchen towel, and flip the pan. Remove lining baking paper.
13. Brush the cake with the syrup. Roll the cake in the towel (from the narrow side) along its length. Let cool completely.
Assemble the Roll
14. Carefully, unroll the cake. Spread half of the mascarpone cream over biscuit, leaving a 1 cm border on all sides. Arrange the berries on top, gently form it into a cake roll. Starting from one short end, roll up biscuit, using paper, to form a Swiss roll. Wrap paper firmly around roll to secure. Refrigerate for 2 hours or until well chilled.
15. Using a palette knife, spread the top and sides of the roll with the remaining mascarpone cream. Decorate with the remaining berries, dust with powder (icing) sugar and serve.
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