Description

This sweet roll with mascarpone and cocoa is a delicious dessert, perfect for any occasion! The cocoa sponge cake, prepared at home, wraps a creamy filling of mascarpone and cream, creating a contrast of flavors and textures that conquers at the first taste. I often prepare it for birthday parties, because it is easy to cut and serve. The preparation requires some time, especially for resting in the refrigerator, but the final result amply repays the wait. A tip? Prepare it the day before, it will be even better! Ideal for a delicious snack or as an end of meal.

Ingredients (4 ingredients)

1 piece Homemade cocoa sponge cake

250 g Mascarpone

200 ml Liquid fresh cream

50 g Icing sugar

Preparation (5 steps)

Whip the cream

Thermomix® Setting

3 min/Speed 3.5

Pour the liquid fresh cream into the clean and dry bowl. Whip with the butterfly whisk inserted for 3 Min./Stufe 3.5. Check the consistency and, if necessary, extend for a few seconds.

180

Incorporate the mascarpone and sugar

Thermomix® Setting

20 sec/Speed 2 Reverse

Add the mascarpone to the whipped cream in the bowl. Add the sifted icing sugar. Mix gently for 20 Sek./Stufe 2, Linkslauf, using the spatula to mix the ingredients well.

Spread the cream on the sponge cake

Spread the cocoa sponge cake on a sheet of baking paper. Spread the mascarpone and cream evenly over the entire surface, leaving a border of about 2 cm free.

Roll and let rest

With the help of the baking paper, gently roll the stuffed sponge cake. Wrap the roll in another sheet of baking paper or cling film, sealing the ends well. Transfer the roll to the refrigerator and let it rest for at least 4 hours, ideally overnight.

Serve

After the resting time, remove the roll from the refrigerator. Remove the baking paper or film. Cut the roll into slices with a sharp knife and serve.

Finished cooking? Great! 🎉

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About this recipe

The Sweet Roll with Mascarpone and Cocoa is a dessert that takes me back in time, to the birthday parties of my childhood. My grandmother, an exceptional cook, often prepared similar desserts, albeit with some variations. This roll is a tribute to her memory, a way to relive those flavors and aromas that warm my heart. The magic of this dessert lies in the perfect balance between the cocoa sponge cake, soft and slightly bitter, and the mascarpone cream, rich and velvety. The bitter cocoa in the sponge cake contrasts beautifully with the sweetness of the icing sugar in the cream, creating a harmony of flavors that delights the palate. The liquid fresh cream, whipped until stiff, gives the cream a light and airy texture, which melts in the mouth. The mascarpone, with its unmistakable creaminess, binds all the ingredients, giving the filling an irresistible richness. For preparation with the Thermomix®, it is essential that the bowl is perfectly clean and dry before whipping the cream. The use of the butterfly whisk is essential to obtain a soft and stable whipped cream. During the incorporation phase of the mascarpone and icing sugar, it is important to use the reverse (left rotation) function and a low speed to avoid disassembling the cream. Use the spatula to mix the ingredients well, making sure there are no lumps. For a vegetarian variant, the roll is already perfect as it is! For a vegan version, the mascarpone can be replaced with a vegetable cream based on cashew nuts or soy, and the fresh cream with vegetable cream. As for the aromas, you can add a pinch of cinnamon or vanilla to the cream for a more spicy and fragrant touch. Another option is to add dark chocolate chips or coconut flakes to the cream for a greater sweetness. The Sweet Roll with Mascarpone and Cocoa is perfect to serve as a dessert after a lunch or dinner, but it is also ideal for a delicious snack. It can be accompanied with a cup of coffee, a glass of milk or a hot tea. For a more elegant touch, you can decorate the roll with a sprinkling of bitter cocoa, icing sugar or chocolate flakes. It can also be accompanied with fresh berries or a chocolate sauce. The roll can be stored in the refrigerator, wrapped in cling film, for a maximum of 2-3 days. It can also be prepared the day before, so that the flavors blend better. In fact, I advise you to do it! The sponge cake will absorb the moisture of the cream, becoming even softer and more flavorful. If you want to prepare the roll in advance and freeze it, I advise you to freeze only the sponge cake, and to prepare the mascarpone cream only when filling the roll.