Berry Mascarpone Swiss Roll
- felichiccuisine
- Dec 3, 2023
- 5 min read
A Luxurious Yet Simple Dessert
The Mascarpone and Berry Roulade is a delicate dessert featuring a light almond-flour sponge, subtly infused with orange liqueur. Its creamy mascarpone filling, paired with the freshness of mixed berries, transforms each slice into a beautifully balanced blend of textures and flavors.
The orange liqueur and berries not only elevate the flavor but also bring a vibrant pop of color, creating a lovely harmony between taste and presentation.
Finished with fresh berries and a gentle dusting of powdered sugar, the roulade takes on a festive charm. This is the ideal dessert to end any holiday meal with elegance.
Despite its sophisticated appearance, this roulade is surprisingly easy to make. With just a few simple tips, you can achieve perfect results every time.
This roulade is one of my all-time favorite recipes and it’s a staple on my Christmas table. The light, fluffy sponge soaked with orange liqueur, combined with the silky mascarpone cream and juicy berries, makes it truly irresistible. After all, who could possibly resist such a treat?
You might also like to try: Mascarpone Fruits Dream - No-Bake Cheesecake
How to Flavor a Berry Mascarpone Swiss Roll (With or Without Alcohol)
The Berry Mascarpone Swiss Roll gets an extra layer of flavor from a touch of Kirsch or Grand Marnier added to the syrup used to lightly soak the sponge. Kirsch, a delicate cherry brandy, brings a subtle fruity depth, while Grand Marnier adds a warm, citrusy aroma that pairs beautifully with the berries.
Either option works wonderfully, enhancing the overall taste and creating the perfect balance between the sweetness of the mascarpone cream and the natural tartness of the fresh berries.
Tip: Alcohol-Free Alternative
If you prefer to skip the alcohol, simply replace the liqueur with freshly squeezed orange juice or a mixture of cherry juice and a splash of vanilla extract. This alternative still infuses the syrup with a lovely depth of flavor, ensuring the roulade remains just as fragrant and delicious; no alcohol needed.
For another delicious option, you could try: Vanilla Crescent Cookies -Vanillekipferl
Is This a Difficult or Easy Recipe to Make?
At first glance, this Berry Mascarpone Swiss Roll might appear like a complex dessert, but it’s actually quite straightforward when you follow the steps carefully.
The key is to handle the sponge and cream gently. With a little patience and care, you’ll be rewarded with a stunning dessert that tastes even better than it looks.
While the process does require some time, it’s entirely manageable, especially for anyone comfortable in the kitchen.
How to make the Berry Mascarpone Swiss Roll
Prepare the Gelatine
✔ Soak the gelatine sheets in cold water for about 10 minutes, until softened.
Make the Syrup
✔ Combine sugar and water in a small saucepan and bring to a boil.
✔ Remove from heat and let cool slightly.
✔ Stir in the Kirsch or Grand Marnier, then set aside.
Make the Mascarpone Cream
✔ In a small saucepan, heat 2 Tbsp water with the vanilla extract, then remove from heat.
✔ Squeeze the excess water from the softened gelatine and add it to the warm vanilla mixture. Stir until fully dissolved.
✔ In a large bowl, beat the mascarpone and sugar until smooth.
✔ Add the dissolved gelatine mixture and mix well.
✔ Refrigerate until needed.
Make the Biscuit (Sponge Cake)
✔ Preheat oven to 160°C (320°F). Line a 38×25 cm (15×10-inch) baking tray with parchment paper.
✔ Mix the flour and almond flour in a small bowl.
✔ Whisk the egg yolks and sugar until pale and fluffy.
✔ In a separate bowl, whisk the egg whites until soft peaks form.
✔ Fold one-third of the egg whites into the yolk mixture to lighten it.
✔ Gently fold in the remaining egg whites, keeping the batter airy.
✔ Fold in the flour mixture until fully combined.
✔ Spread the batter evenly onto the prepared tray.
✔ Bake for 8–10 minutes, until lightly golden (do not overbake).
Prepare the Biscuit for Rolling
✔ Lightly dampen a clean kitchen towel.
✔ Once the sponge is baked, place the damp towel over it and flip the tray onto a flat surface.
✔ Carefully peel off the parchment paper.
Just a note: your biscuit will turn out a bit thinner than the one in the picture.
✔ Brush the sponge with the prepared syrup.
✔ Starting from the narrow side, roll the sponge gently inside the towel.
✔ Let the rolled sponge cool completely.
Assemble the Swiss Roll
✔ Unroll the cooled sponge carefully.
✔ Spread half of the mascarpone cream evenly over the sponge, leaving a 1 cm (⅓ inch) border.
✔ Scatter the fresh berries evenly over the cream.
✔ Roll the sponge back up gently from the short side, using parchment paper to help shape it.
✔ Wrap the roll firmly in parchment paper.
✔ Refrigerate for at least 2 hours to set.
Decorate and Serve
✔ Unwrap the chilled roll and transfer it to a serving platter.
✔ Spread the remaining mascarpone cream over the top and sides.
✔ Decorate with fresh berries.
✔ Lightly dust with icing sugar.
✔ Slice and enjoy!
Tips for Perfecting the Berry Mascarpone Swiss Roll
Biscuit Tips
✔ Use room-temperature eggs so the whites whip into stiff peaks.
✔ Stir one third of the whipped egg whites into the yolk mixture to loosen.
✔ Gently fold in the next third, then the final third, keeping the batter airy.
✔ Fold in the flour mixture with a spatula until just combined.
✔ Do not overmix or you’ll deflate the batter.
Roll While Warm
Roll the sponge the moment it comes out of the oven; once it cools, it will crack. Turn it onto a sugar-dusted kitchen towel, roll it up while still warm and pliable, and let it cool in this shape before filling.
Use Fresh Berries
✔ Fresh berries brighten the dessert and balance the sweet mascarpone cream.
✔ You can use frozen berries, but fresh gives the best flavor and texture.
Baking Pan Tip
Use a baking sheet only. Deeper pans make the sponge harder to remove and won’t give you the thin, flexible layer needed for rolling.
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.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
Recipe
Enjoy!
Have you tried making this Berry Mascarpone Swiss Roll? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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