Berry Mascarpone Swiss Roll
- felichiccuisine
- Dec 3, 2022
- 7 min read
Updated: Mar 20
A Luxurious Yet Simple Dessert
The Berry Mascarpone Swiss Roll takes this traditional dessert to the next level with a delightful fusion of almond biscuit, mascarpone cream, and fresh, vibrant berries. It's a recipe that combines elegance with ease, proving that you don’t need to be a professional baker to create a show-stopping dessert.
There's something magical about a Swiss Roll — its delicate, fluffy texture, and the surprise of a creamy filling that makes every bite feel like a mini celebration.
The Swiss Roll with mascarpone and berries is one of my favorite recipes because it strikes the perfect balance between elegance and simplicity.
The soft almond sponge goes so well with the creamy mascarpone, and the fresh berries add a sweet, tangy burst of flavor. It’s not too heavy, but still feels special with every bite.
Plus, it looks impressive without being too complicated to make, making it my go-to treat for both casual gatherings and special celebrations.
You might also like to try: Mascarpone Fruits Dream - No-Bake Cheesecake
This particular Swiss Roll features a few luxurious touches: the almond flour that gives the sponge a soft, almost cake-like texture, the citrusy zing of orange liqueur (Kirsch or Grand Marnier), and, of course, the creamy mascarpone filling that beautifully balances the tartness of the fresh mixed berries.
Whether you're hosting a dinner party, celebrating a special occasion, or simply indulging yourself, this dessert is sure to impress.
The Berry Mascarpone Swiss Roll gets a delicious boost of flavor from Kirsch or Grand Marnier liqueur, which is used in the syrup to lightly soak the sponge. Kirsch, a cherry brandy, adds a subtle fruity depth, while Grand Marnier brings a warm, citrusy touch.
Both options enhance the dessert’s flavor, perfectly balancing the sweetness of the mascarpone and the tartness of the fresh berries.
Tip: Alcohol-Free Substitute
If you prefer a non-alcoholic version, you can replace the liqueur with fresh orange juice or a mix of cherry juice and a splash of vanilla extract. This will still give the syrup a lovely depth of flavor without the alcohol!
Is This a Difficult or Easy Recipe to Make?
At first glance, this Berry Mascarpone Swiss Roll may seem like a complex dessert, but it’s actually quite simple if you follow the steps carefully.
The most important thing to remember is to be gentle with the sponge and cream. With a little patience, you’ll be rewarded with a beautiful dessert that tastes even better than it looks!
The process does take a bit of time, but it’s all manageable, especially for someone who’s comfortable in the kitchen. It’s a great recipe for a special occasion or when you want to impress your friends and family without having to spend hours in the kitchen.
Tips for Perfecting the Berry Mascarpone Swiss Roll
1. Make Sure the Sponge is Light:
The success of this dessert relies on the lightness of the sponge.
✔ Always use eggs at room temperature to ensure that the egg whites will form stiff peaks.
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.
✔ Avoid overmixing once the egg whites are added, or you might lose the airiness.
2. Roll While Warm:
Rolling the biscuit can be a bit tricky, but with a few tips, it’s not as hard as it seems.
✔ If the roll is not rolled immediately after being removed from the oven, it will harden and break when you try to shape it.
✔ To prevent this, turn the warm sponge onto a clean kitchen towel dusted with powdered sugar
✔ Gently roll it up while it's still warm and pliable.
✔ Let it cool in this rolled shape before unrolling to fill it—this helps the sponge "remember" the roll and prevents cracks later.
3. Use Fresh Berries:
✔ Fresh berries are not only a visual treat but they also add a refreshing tartness that balances out the sweet mascarpone cream.
✔ If you don’t have fresh berries, you could use frozen ones, but fresh is definitely the way to go for the best flavor and texture.
4. 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.
Why this Swiss Roll is a Must-Try
What I love most about this Berry Mascarpone Swiss Roll is that it looks and tastes so luxurious, yet it’s surprisingly easy to make—even for beginners. The light, airy sponge, creamy mascarpone, and fresh berries come together in the most delicious way.
There’s also something really satisfying about making it from scratch.
This Swiss roll is perfect for spring and summer, with the bright, juicy berries adding both color and flavor to every bite. It’s light yet indulgent, making any occasion feel special.
The balance of sweetness, tanginess, and rich mascarpone is simply irresistible! I guarantee you’ll want to make it again and again. So grab your ingredients and get ready to whip up a dessert that’s just as beautiful as it is delicious!
Berry Mascarpone
Swiss Roll Recipe
It's a recipe that combines elegance with ease, proving that you don’t need to be a professional baker to create a show-stopping dessert.
🍽 Servings: 8–10
⏱ Prep Time: 30 minutes
⏳ Baking Time: 8–10 minutes
⏰ Chilling Time: 2 hours
⏰ Total Time: ~2 hours 45 minutes
Ingredients
For the Syrup:
50g (¼ cup) sugar
100 ml water
1 Tbsp Kirsch or Grand Marnier Liqueur
For the Biscuit:
4 large eggs
120g (½ cup) sugar
80g (⅔ cup) flour
40g (⅓ cup) almond flour
For the Mascarpone Cream:
500g (2 cups) mascarpone
90g (⅓ cup) sugar
2 gelatine sheets (or about 1½ tsp powdered gelatin, bloomed in water)
2 Tbsp water
1 tsp vanilla extract
350g (2½ cups) fresh mixed berries
For the Decoration:
150g (1 cup) fresh mixed berries
1 tsp vanilla sugar
Icing sugar (powdered sugar), for dusting
Method
Prepare the Gelatine
1. In a small bowl, soak the gelatine sheets in cold water for about 10 minutes, until softened.
Make the Syrup
2. In a saucepan, mix sugar and water and bring to a boil. Remove from heat and let cool, then stir in Kirsch or Grand Marnier Liqueur. Set aside.
Make the Mascarpone Cream
3. In a small saucepan, heat 2 tablespoons of water with 1 teaspoon of vanilla extract. Remove from heat.
4. Gently squeeze the excess water out of the softened gelatine sheets and add them to the warm vanilla water. Stir well until completely dissolved.
5. In a large bowl, beat the mascarpone and sugar until smooth. Stir in the dissolved gelatine mixture and mix well. Refrigerate until needed.
Make the Biscuit (Sponge Cake)
6. Preheat the oven to 160°C (320°F). Grease and line a 38x25 cm (15x10-inch) baking sheet with baking paper.
7. In a small bowl, mix flour and almond flour together. Set aside.
8. In a medium bowl, whisk the egg yolks and sugar until pale and fluffy. In a separate bowl, whisk the egg whites until they form soft peaks.
9. Stir one-third of the whipped egg whites into the egg yolk mixture to lighten it. Gently fold in another third, using a spatula to lift the mixture and keep it airy. Repeat with the final third, folding carefully to avoid deflating the batter.
10. Using a spatula, gently fold the flour mixture into the egg mixture until fully combined. Pour the batter into the prepared pan and level the surface with a spatula.
11. Bake in the middle of the oven for 8–10 minutes, until golden on top. Do not overbake, or the sponge will be difficult to roll.
Prepare the Biscuit for Rolling
12. While the sponge is baking, dampen a clean kitchen towel by running it under water and wringing it out thoroughly so it's just slightly moist.
13. Once baked, remove the sponge from the oven. Place the moist kitchen towel over the top of the cake, then flip the baking sheet over onto a flat surface.
14. Carefully remove the baking paper from the sponge. Brush the sponge with the prepared syrup to keep it moist.
15. Starting from the narrow end, gently roll the cake inside the towel along its length.
Let the rolled cake cool completely.
Assemble the Swiss Roll
16. Carefully unroll the cooled sponge. Spread half of the mascarpone cream evenly over the biscuit, leaving a 1 cm (⅓ inch) border on all sides.
17. Arrange the fresh berries evenly over the cream. Starting from one short end, gently roll up the sponge to form a Swiss roll. Use the parchment paper to help guide it into shape.
18. Wrap the roll firmly in parchment paper and refrigerate for at least 2 hours, until well chilled.
Decorate and Serve
19. Once chilled, unwrap the Swiss roll and place it on a serving platter. Using a palette knife, spread the remaining mascarpone cream over the top and sides of the roll.
20. Decorate with the remaining fresh berries. Lightly dust with icing sugar (powdered sugar). Slice and serve!
Enjoy!
Here’s a lovely review from one of my readers:
⭐️⭐️⭐️⭐️⭐️
''A new favorite dessert in our house! The almond sponge gives it a nice, delicate texture, and the Grand Marnier in the syrup adds such a lovely touch. It’s elegant, refreshing, and not overly sweet!" – Olivia
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