Sweet Roll with Mascarpone and Cocoa

Name: Sweet Roll with Mascarpone and Cocoa
Prep time: 35 min
Cook time: 240 min
Total time: 275 min
Yield: 4 Portionen
Ingredients: Homemade cocoa sponge cake; Mascarpone; Fresh liquid cream; Icing sugar

Stuffed cake

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Cook Time

4 h 35 min

Servings

Difficulty

Medium

Prep Time

35 Min

This Thermomix® recipe for Sweet Roll with Mascarpone and Cocoa is ready in 4 h 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This sweet roll with mascarpone and cocoa is a delicious dessert and perfect for any occasion! The homemade cocoa sponge cake wraps a creamy mascarpone and cream filling, creating a contrast of flavors and textures that wins you over at the first taste. I often prepare it for birthday parties, because it is easy to cut and serve. The preparation requires a bit of 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 tasty snack or as an end of meal.

Ingredients (4 ingredients)

Homemade cocoa sponge cake
Mascarpone
Fresh liquid cream
Icing sugar

Preparation (5 steps)

Whip the cream

Thermomix® Setting

3 min/Speed 3.5

Pour the fresh liquid cream into the clean and dry bowl. Whip with the butterfly 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 baking paper, gently roll the stuffed sponge cake. Wrap the roll in another sheet of baking paper or transparent 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.