Roll with mascarpone, strawberries, and poppy seeds

Name: Roll with mascarpone, strawberries, and poppy seeds - Iolanda N.
Ingredients: Base: 4 eggs; 6 tablespoons sugar; 1 pinch of salt; 4 tablespoons sparkling water; 6 tablespoons freshly sifted white flour; 1 tablespoon poppy seeds; 1/4 packet baking powder; juice of 1/2 lemon; a pinch of turmeric; 1 teaspoon carob powder. Filling: 250 g mascarpone; 150 g powdered sugar; 100 g butter (at room temperature); about 200 g strawberries.

Dessert - Roll with mascarpone, strawberries, and poppy seeds by Iolanda N. - Recipia

The mascarpone, strawberry, and poppy seed roll is prepared from a fluffy sponge cake with poppy seeds, decorated before baking with two colors. The cake is rolled while still hot, then filled with buttercream and mascarpone, along with pieces of strawberries. It is important that the initial rolling is done immediately after baking so that the sponge forms without breaking. Quick Info Total time: not specified in the original recipe; includes preparation of the sponge, cooling, filling, and refrigeration time Preparation time: not specified Baking time: 3-4 minutes for the decorative shapes, then the sponge is baked until it passes the toothpick test Servings: the number depends on the thickness of the slice Difficulty: medium Recipe type: homemade dessert, fruit roll with mascarpone cream Ingredients Sponge 4 eggs 6 tablespoons granulated sugar 1 pinch of salt 4 tablespoons sparkling water 6 tablespoons sifted white flour 1 tablespoon poppy seeds 1/4 packet baking powder Juice from 1/2 lemon 1 pinch of turmeric 1 teaspoon carob powder Filling 250 g mascarpone 150 g powdered sugar 100 g butter, at room temperature Approximately 200 g strawberries Preparation method 1. Separate the egg whites from the yolks. Place the egg whites in a clean bowl, add a pinch of salt, and beat until they start to foam. Gradually add 3 tablespoons of granulated sugar and continue mixing until you get a firm foam. 2. In another bowl, add the yolks, baking powder, the other 3 tablespoons of sugar, and the juice from half a lemon. Mix until the mixture doubles in volume and has a creamy consistency. 3. In the yolk mixture, alternately add a little flour, beaten egg whites, and sparkling water. Gently fold in with a spoon, then repeat the sequence until all ingredients are used. Do not mix aggressively to keep as much air in the egg whites as possible. 4. From the obtained batter, put 4 tablespoons into two separate bowls. In one portion, add the turmeric, and in the other, the carob powder. Mix each composition separately until homogeneous. 5. Line the baking tray with parchment paper and preheat the oven to 170 degrees. Place the two colored compositions into two bags and cut a small corner off. Draw the desired shapes on the parchment paper, alternating between the turmeric mixture and the carob powder mixture. 6. Place the tray in the oven for 3-4 minutes. This step is short: the decorative shapes only need to set before adding the rest of the batter. Do not leave them longer, as they may burn. 7. In the remaining batter, fold in the poppy seeds. Pour the mixture over the baked shapes and spread it as evenly as possible in the tray. 8. Bake the sponge at medium temperature until it passes the toothpick test. The original recipe does not specify an exact time for this step, so checking with a toothpick is the appropriate reference. 9. Remove the sponge from the oven and roll it immediately while still hot. Roll it tightly, along with the parchment paper, then wrap it in a clean kitchen towel. Let it cool in the towel. Rolling while the sponge is warm helps to form the roll and keeps its shape. 10. While the sponge cools, prepare the cream. Mix the soft butter, kept at room temperature, with 50 g of powdered sugar separately. 11. In another bowl, mix the mascarpone with the remaining 100 g of powdered sugar. When both mixtures have a homogeneous consistency, combine them using a wooden spoon. 12. Unroll the cooled sponge and remove the towel. Carefully unroll it without forcing the edges. Spread the cream in a thick layer over the entire surface of the sponge. 13. Clean and cut the strawberries in half or quarters. Place the pieces sporadically over the cream. The indicated quantity is approximate, so the fruits can be distributed according to how evenly you want the filling to be. 14. Roll the sponge again as tightly as the filling allows, without pressing excessively on the cream and strawberries. Place the roll in the fridge until serving. Why I make the recipe often I love the combination of the poppy seed sponge, the smooth cream, and the fresh strawberries, especially since the dessert does not require complicated decoration after being rolled. The colored shapes are visible when sliced, and they only use two additions that you already have on your ingredient list. The roll is easier to portion after it has been chilled, and the cream stabilizes enough to keep the slices whole. Tips Roll the sponge immediately after removing it from the oven. If it cools completely before the first roll, there is a higher risk of it cracking when you try to shape it. Do not bake the decorative shapes longer than indicated. They are already in the oven before the sponge itself, and the 3-4 minutes are sufficient for them to set. The egg whites should be folded in gently, not mixed vigorously. The texture of the sponge largely depends on the air retained in the egg white foam. The butter should be at room temperature when mixed with the powdered sugar. If it is too hard, the cream will not homogenize easily. The mascarpone is mixed separately with the powdered sugar, then combined with the buttercream. This way, each component homogenizes before the final mixing. Use well-drained strawberries. Very wet fruits can soften the cream and sponge in the area where they are placed. Substitutions In the basic recipe, turmeric and carob powder are used for the colored decoration of the sponge. They are not added to the main batter but only to the two small portions set aside. No substitutions are indicated for mascarpone, butter, poppy seeds, or strawberries in the original recipe. If you choose other ingredients, the texture and taste of the cream may differ, so these should be treated as adaptations of the recipe. Variations You can draw the decorative shapes as you prefer, using the two colored compositions. There is no need to follow a specific pattern; the designs can be simple, as they will remain visible on the surface of the roll. The amount of strawberries can be distributed in halves or quarters, depending on the size of the fruits and how you want them to appear in the slice. The recipe mentions approximately 200 g, not a mandatory quantity for each slice. Serving ideas The roll is served cold, after being refrigerated. Cut crosswise into slices with a clean knife to see the poppy seed sponge, the cream, and the pieces of strawberries. It is suitable as a dessert for a family meal or for an occasion where you want to serve individual portions, but you do not need a multi-layer cake. Frequently asked questions Why is the sponge rolled while hot? The warm sponge is more flexible and molds more easily. The first roll, done together with the parchment paper and towel, forms its structure. After cooling, the sponge can be unrolled, filled, and rolled again. How long should the sponge be baked after the poppy seeds are added? The recipe does not provide an exact number of minutes. The sponge is baked at medium temperature until it passes the toothpick test. For this step, the toothpick is the reference used in the recipe. Can the cream be prepared while the sponge is in the oven? Yes. The cream can be prepared while the sponge is baking and cooling. The butter should be at room temperature, and the mascarpone is mixed separately with the powdered sugar before the two creams are combined. When are the strawberries added? The strawberries are placed after the cream has been spread over the unrolled sponge. They are used cut in halves or quarters and are placed sporadically, then the roll is formed again. Can it be served immediately after filling? The recipe recommends keeping it chilled until serving. The roll is easier to cut after refrigeration, and the cream has time to stabilize. Nutritional values The values below are estimates and depend on the brand of mascarpone, the exact amount of strawberries, and the number of slices. For a roll divided into approximately 10 slices, one slice may have around 310-330 kcal. Estimate for one slice: Calories: approximately 320 kcal Protein: approximately 6-7 g Carbohydrates: approximately 30-34 g Fats: approximately 20-22 g Most of the fats come from butter and mascarpone, while granulated sugar and powdered sugar contribute to the total carbohydrate amount. The values are indicative, not an exact nutritional calculation. Storage and reheating Keep the roll in the refrigerator, covered, until serving. The cream contains mascarpone and butter, and the strawberries are fresh, so the dessert should not be left out at room temperature for too long. The roll is not reheated. It is served cold, directly from the refrigerator or after being at room temperature for a short while, just enough to be cut easily. It is preferable not to freeze, as the strawberries and cream may change texture after thawing.

Roll with mascarpone, strawberries, and poppy seeds

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