Nutella and mascarpone roll - recipe no. 150

Name: Nutella and mascarpone roll - recipe no. 150 - Aurora D.
Ingredients: 3 eggs; 6 tablespoons flour; 6 tablespoons sugar; 1/2 cup oil; 1/2 packet baking powder; pinch of salt; Filling: 3 tablespoons Nutella; 3 tablespoons mascarpone; Topping: 1 dark chocolate; 50 g butter

Dessert - Nutella and mascarpone roll - recipe no. 150 by Aurora D. - Recipia

Nutella and Mascarpone Roll Usually, when I crave something sweet that doesn't take too much time, I make this roll. It can be prepared with ingredients that I most often already have at home. If everything goes without haste, it takes less time than waiting for a classic cake. It's that kind of simple, quick recipe without many complications. Quick Info Total time: about 1 hour (including cooling and decorating) Preparation time: 15 minutes Baking time: 10-12 minutes Servings: 8 slices (approx.) Difficulty: easy Recipe type: quick dessert, chocolate roll Ingredients For the base: 3 eggs 6 tablespoons sugar a pinch of salt 1/2 cup oil (approx. 100 ml) 6 tablespoons flour 1/2 packet baking powder Filling: 3 tablespoons Nutella 3 tablespoons mascarpone For decoration: 1 dark chocolate (approximately 80-100 g) 50 g butter Preparation method 1. Base: In a bowl, put the eggs, sugar, and a pinch of salt. Mix until the sugar dissolves; no mixer is needed, a whisk or spoon is sufficient. 2. Pour in the oil and continue mixing. 3. Mix the flour with the baking powder, then add it to the egg mixture and gently combine until homogeneous. Don't overmix to avoid a tough base after baking. 4. Prepare a large baking tray (like a stove tray) and line it with baking paper. Pour the mixture in the center and spread it evenly with a spatula. 5. Place the tray in the preheated oven at 180°C for 10-12 minutes. The base should be baked, slightly browned on top, but not dry. 6. While the base is baking, mix Nutella with mascarpone separately using a spoon. Do not beat, just combine. 7. When the base is ready, remove it from the oven and turn it onto a clean, slightly damp kitchen towel. Carefully peel off the baking paper. 8. Roll the base with the towel while it's warm and let it cool like that to avoid breaking when rolling later. 9. Once cooled, slowly unroll it and spread the filling over the entire surface, then roll it back tightly using the towel. 10. Refrigerate the roll for 30 minutes to set and make it easier to cut. 11. For decoration, melt the dark chocolate with the butter in a bain-marie or microwave and spread it over the roll, then refrigerate until the glaze hardens. 12. Cut into slices and serve. When serving, if desired, add a little melted chocolate. Why I make this recipe often I make it because it doesn't require special techniques and the result is quick. If I'm in a hurry, I don't waste time on decoration, and it always turns out well. It's suitable for guests, but also for a sweet craving on an ordinary evening. It can be easily adapted with what I have in the fridge. Tips and Variations Tips - I use a slightly damp towel, not soaking wet, so the base doesn't stick. - If you don't have a large work surface, you can roll directly on the baking paper, but the base rolls better while warm. - Don't overbake; otherwise, the base will break when rolled. Substitutions - Instead of Nutella, other chocolate or nut spreads can be used. - Mascarpone can be replaced with plain cream cheese for a fresher taste. - The glaze can be made just from melted chocolate if you don't have butter. Variations - You can add some fruits (raspberries, thin bananas) over the cream for a different texture. - The base can be spread with apricot or cherry jam if you want a roll without chocolate. - For appearance, you can sprinkle crushed nuts or coconut flakes on top. Serving Ideas - It's good plain, cold, straight from the fridge. - Goes well with black coffee or tea. - Can be cut into thick or thin slices, according to preference. Frequently Asked Questions 1. Can the roll be made a day in advance? Yes, it can be prepared a day in advance. I keep it in the fridge, covered. The base stays soft and cuts better after resting. 2. What if the base breaks while rolling? If small cracks appear, I cover them at the end with glaze or powdered sugar. It doesn't affect the taste. 3. What tray do I use for baking? A classic stove tray (approximately 30x40 cm) is sufficient. It's important not to use one that is too small, or the base will be too thick. 4. Can the roll be frozen? I do not recommend freezing, as mascarpone and Nutella can change texture upon thawing. Nutritional Values Estimate for one slice (out of 8): - calories: 250-300 kcal - carbohydrates: 32 g - fats: 15 g - proteins: 4 g Values may vary depending on the type of cream and glaze used. Nutella and butter increase the caloric content. Storage and Reheating The roll keeps well in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold or at room temperature. If left uncovered for too long, the edges of the base may dry out.

Nutella and mascarpone roll - recipe no. 150

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