Chocolate roulade with mascarpone and blackberries

Name: Chocolate roulade with mascarpone and blackberries
Ingredients: 4 eggs; 4 tablespoons sugar; 3 tablespoons flour; 3 tablespoons cocoa; 1/8 teaspoon salt; 60 g butter; 200 g mascarpone; 100 ml whipping cream; 2 tablespoons honey; 1 tablespoon lemon juice; 1 tablespoon blackberry jam; 8 fresh blackberries (40 g); 1 tablespoon cocoa

Dessert - Chocolate roulade with mascarpone and blackberries by Marina C. - Recipia

Chocolate roulade with mascarpone and blackberries is served cold, cut into slices, with the cocoa sponge rolled around the cream and fruit. It’s a dessert to finish a meal, with a soft sponge, thick cream and slices that hold their shape after an hour in the fridge. I choose firm blackberries so they don’t get crushed when I roll it up. Prep: 20 minutes. Cook: 10 minutes. Rest: 80 minutes. Total time: 110 minutes. Servings: 8. Approximately 305 kcal and 6 g protein per serving.

Ingredients

For the sponge

4 eggs
4 tablespoons sugar
3 tablespoons flour
3 tablespoons cocoa
1/8 teaspoon salt
60 g butter

For the cream

200 g mascarpone
100 ml whipping cream
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon blackberry jam
8 fresh blackberries (40 g)

For decoration

1 tablespoon cocoa

Preparation

1. Preheat the oven to 180°C. Beat the eggs with the sugar until pale and tripled in volume. 2. Mix the flour with 3 tablespoons of cocoa and the salt, then fold into the eggs. Pour the melted, cooled butter down the side of the bowl and gently mix with a spatula. 3. Pour the mixture into a baking tray lined with parchment paper. Bake for 10 minutes, until the surface is set and springs back lightly when touched. 4. Turn the sponge out onto a clean, slightly damp tea towel, remove the paper and roll it up while it’s warm. Leave it rolled up to cool for 20 minutes. 5. Whip the cream until thick. Add the mascarpone, honey and lemon juice, then beat gently, just until combined. 6. Fold in the blackberry jam with a spatula. Unroll the sponge and spread the cream as evenly as you can. 7. Arrange the fresh blackberries over the cream and roll the sponge up tightly. Dust with cocoa. 8. Refrigerate for at least an hour before serving.

Notes

The roulade keeps covered in the fridge for up to 3 days; the sponge can be baked a day ahead and kept rolled up, well wrapped. Cooling the sponge is the step I’m most likely to rush, but the cream spreads neatly only once the sponge is no longer warm. After washing, the blackberries need to be dried well; choose firm fruit, since soft ones get squashed as you roll. Thick jam keeps the filling in place, while runny jam can make the cream slide. The slices cut more cleanly when cold, with a serrated knife, and are served with black coffee. For a different fruit, raspberries can replace the blackberries in the same amount; the roulade contains gluten, eggs and dairy.