Mascarpone and Red Currant Roll
When I find fresh red currants, I often make this roll. It's not complicated, but it requires attention when rolling and mixing the batter. I like that it doesn't require hard-to-find ingredients or many steps, and the mascarpone cream with fruit gives a fresh taste. The roll turns out fluffy and slices well if kept cool.
Quick Info
Total time: about 1 hour
Preparation time: 25-30 minutes
Baking time: 15-20 minutes
Servings: 8-10 slices
Difficulty: medium (especially when rolling)
Recipe type: summer dessert, roll with cream and fruit
Ingredients
For the batter:
5 eggs
5 tablespoons sugar
5 tablespoons flour
3 tablespoons oil
1/2 packet baking powder (about 5 g)
1 tablespoon cocoa
For the cream:
250 g mascarpone
2 tablespoons sugar
200 ml liquid cream (unsweetened)
100 g red currants
Preparation method
1. Preparing the batter
1.1. Separate the egg whites from the yolks in a large bowl. Beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar and continue mixing until you have a firm meringue that doesn’t fall from the mixer’s beaters.
1.2. Incorporate the egg yolks one by one. Gently mix with a wooden spoon or spatula using wide bottom-to-top motions to avoid losing air from the mixture.
1.3. Mix the flour with the baking powder. Gradually add it to the bowl, alternating with the oil, also using bottom-to-top motions. Mix just until no visible flour remains. The mixture should be fluffy.
1.4. Take about 4 tablespoons of this mixture and mix them separately with the cocoa until well combined.
1.5. Line a baking tray with parchment paper. Using a piping bag or spoon, create shapes or stripes with the cocoa mixture on the paper (just on top, do not mix into the entire batter). Place the tray in a preheated oven at 180°C for 2-3 minutes, just enough to set the pattern.
1.6. Remove the tray, pour the remaining batter over the cocoa pattern, and gently level it with a spatula. Put the tray back in the oven for another 15-18 minutes until the batter is lightly browned. Test it with a toothpick – if it comes out clean, it’s done.
1.7. Immediately invert the warm batter onto a clean, damp towel. Carefully remove the parchment paper. Roll the batter tightly, wrapping it in the towel, and let it cool completely like this.
2. Preparing the cream
2.1. Place the cold mascarpone in a bowl. Beat it with a mixer, adding sugar until it becomes creamy.
2.2. Separately, whip the liquid cream until it forms soft peaks.
2.3. Mix the mascarpone with the whipped cream using a spoon or spatula until well combined. Finally, add the washed and dried red currants. Mix just enough to distribute them in the cream without crushing them too much.
3. Assembly
3.1. When the batter has completely cooled, gently unfold it from the towel.
3.2. Spread the cream evenly over the entire surface of the batter, leaving a 1 cm margin on one side (to prevent the cream from spilling out when rolling).
3.3. Roll tightly but carefully so the batter doesn’t crack.
3.4. Wrap the roll in plastic wrap. Refrigerate for at least 2-3 hours, or overnight, before slicing.
Why I make the recipe often
I like it because it’s not complicated, it can be adapted with other fruits if I don’t have red currants, and the batter stays fluffy even the next day. It holds its shape when sliced and is easy to serve at gatherings. The mascarpone cream is not heavy and doesn’t run, making it practical for summer desserts.
Tips and variations
Tips
- Use a clean, damp towel just enough to prevent the batter from sticking.
- Do not let the batter cool before rolling it, otherwise it will crack.
- If the cream doesn’t whip well, it should be very cold from the fridge and the mixer clean, without any traces of fat.
- For a more visible cocoa pattern, make thicker shapes with the cocoa mixture.
Substitutions
- If you don’t have red currants, you can use raspberries, blueberries, or other small fruits, but avoid fruits with a lot of juice.
- The liquid cream can also be plant-based, but the taste will differ.
- Baking powder can be omitted if the eggs are very fresh and the egg whites are well whipped.
Variations
- For a thinner cream, reduce the amount of cream (down to 120 ml). For a thicker cream, add less fruit.
- The roll can be made plain, without the cocoa decoration, just with a white batter.
Serving ideas
- Slice with a thin knife after it has been chilled, to avoid crumbling.
- You can sprinkle powdered sugar or a little cocoa on top for decoration.
- It is best served cold as a summer dessert.
Frequently asked questions
1. Can I make the roll a day in advance?
Yes. The batter and cream keep well in the fridge. It even helps with slicing if it sits in the cold overnight.
2. Can the roll be frozen?
I do not recommend it, because the mascarpone and fruit cream changes texture when thawed.
3. What should I do if the batter tears while rolling?
If it tears slightly, spread the cream and roll carefully. After it sits in the wrap in the fridge, small cracks won’t be visible when sliced.
4. Can I use fruit from a compote or frozen fruit?
No, only if they are well drained and dried, otherwise the cream will become watery.
5. What do I do if I don’t have mascarpone?
The cream will not have the same consistency, but you can try a mix of cream cheese and whipped cream, adjusting the sugar.
Nutritional values (estimated, for one slice – 1/10 of the roll)
Calories: approximately 220 kcal
Protein: 5-6 g
Fat: 13-14 g
Carbohydrates: 20-22 g
These values are approximate, depending on the accuracy of the quantities and the brand of ingredients used. The roll contains eggs, sugar, mascarpone, and cream, so it is a dessert with a higher fat content, but the portions are not very large.
Storage and reheating
The roll should be kept in the fridge, wrapped in plastic wrap, for up to 2 days. It does not lend itself to reheating or freezing, as the cream loses its texture. Remaining slices can be kept covered, but I do not recommend consuming them after more than 2 days, as the batter will dry out and the fruit may release water into the cream.
When I find fresh red currants, I often make this roll. It's not complicated, but it requires attention when rolling and mixing the batter. I like that it doesn't require hard-to-find ingredients or many steps, and the mascarpone cream with fruit gives a fresh taste. The roll turns out fluffy and slices well if kept cool.
Quick Info
Total time: about 1 hour
Preparation time: 25-30 minutes
Baking time: 15-20 minutes
Servings: 8-10 slices
Difficulty: medium (especially when rolling)
Recipe type: summer dessert, roll with cream and fruit
Ingredients
For the batter:
5 eggs
5 tablespoons sugar
5 tablespoons flour
3 tablespoons oil
1/2 packet baking powder (about 5 g)
1 tablespoon cocoa
For the cream:
250 g mascarpone
2 tablespoons sugar
200 ml liquid cream (unsweetened)
100 g red currants
Preparation method
1. Preparing the batter
1.1. Separate the egg whites from the yolks in a large bowl. Beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar and continue mixing until you have a firm meringue that doesn’t fall from the mixer’s beaters.
1.2. Incorporate the egg yolks one by one. Gently mix with a wooden spoon or spatula using wide bottom-to-top motions to avoid losing air from the mixture.
1.3. Mix the flour with the baking powder. Gradually add it to the bowl, alternating with the oil, also using bottom-to-top motions. Mix just until no visible flour remains. The mixture should be fluffy.
1.4. Take about 4 tablespoons of this mixture and mix them separately with the cocoa until well combined.
1.5. Line a baking tray with parchment paper. Using a piping bag or spoon, create shapes or stripes with the cocoa mixture on the paper (just on top, do not mix into the entire batter). Place the tray in a preheated oven at 180°C for 2-3 minutes, just enough to set the pattern.
1.6. Remove the tray, pour the remaining batter over the cocoa pattern, and gently level it with a spatula. Put the tray back in the oven for another 15-18 minutes until the batter is lightly browned. Test it with a toothpick – if it comes out clean, it’s done.
1.7. Immediately invert the warm batter onto a clean, damp towel. Carefully remove the parchment paper. Roll the batter tightly, wrapping it in the towel, and let it cool completely like this.
2. Preparing the cream
2.1. Place the cold mascarpone in a bowl. Beat it with a mixer, adding sugar until it becomes creamy.
2.2. Separately, whip the liquid cream until it forms soft peaks.
2.3. Mix the mascarpone with the whipped cream using a spoon or spatula until well combined. Finally, add the washed and dried red currants. Mix just enough to distribute them in the cream without crushing them too much.
3. Assembly
3.1. When the batter has completely cooled, gently unfold it from the towel.
3.2. Spread the cream evenly over the entire surface of the batter, leaving a 1 cm margin on one side (to prevent the cream from spilling out when rolling).
3.3. Roll tightly but carefully so the batter doesn’t crack.
3.4. Wrap the roll in plastic wrap. Refrigerate for at least 2-3 hours, or overnight, before slicing.
Why I make the recipe often
I like it because it’s not complicated, it can be adapted with other fruits if I don’t have red currants, and the batter stays fluffy even the next day. It holds its shape when sliced and is easy to serve at gatherings. The mascarpone cream is not heavy and doesn’t run, making it practical for summer desserts.
Tips and variations
Tips
- Use a clean, damp towel just enough to prevent the batter from sticking.
- Do not let the batter cool before rolling it, otherwise it will crack.
- If the cream doesn’t whip well, it should be very cold from the fridge and the mixer clean, without any traces of fat.
- For a more visible cocoa pattern, make thicker shapes with the cocoa mixture.
Substitutions
- If you don’t have red currants, you can use raspberries, blueberries, or other small fruits, but avoid fruits with a lot of juice.
- The liquid cream can also be plant-based, but the taste will differ.
- Baking powder can be omitted if the eggs are very fresh and the egg whites are well whipped.
Variations
- For a thinner cream, reduce the amount of cream (down to 120 ml). For a thicker cream, add less fruit.
- The roll can be made plain, without the cocoa decoration, just with a white batter.
Serving ideas
- Slice with a thin knife after it has been chilled, to avoid crumbling.
- You can sprinkle powdered sugar or a little cocoa on top for decoration.
- It is best served cold as a summer dessert.
Frequently asked questions
1. Can I make the roll a day in advance?
Yes. The batter and cream keep well in the fridge. It even helps with slicing if it sits in the cold overnight.
2. Can the roll be frozen?
I do not recommend it, because the mascarpone and fruit cream changes texture when thawed.
3. What should I do if the batter tears while rolling?
If it tears slightly, spread the cream and roll carefully. After it sits in the wrap in the fridge, small cracks won’t be visible when sliced.
4. Can I use fruit from a compote or frozen fruit?
No, only if they are well drained and dried, otherwise the cream will become watery.
5. What do I do if I don’t have mascarpone?
The cream will not have the same consistency, but you can try a mix of cream cheese and whipped cream, adjusting the sugar.
Nutritional values (estimated, for one slice – 1/10 of the roll)
Calories: approximately 220 kcal
Protein: 5-6 g
Fat: 13-14 g
Carbohydrates: 20-22 g
These values are approximate, depending on the accuracy of the quantities and the brand of ingredients used. The roll contains eggs, sugar, mascarpone, and cream, so it is a dessert with a higher fat content, but the portions are not very large.
Storage and reheating
The roll should be kept in the fridge, wrapped in plastic wrap, for up to 2 days. It does not lend itself to reheating or freezing, as the cream loses its texture. Remaining slices can be kept covered, but I do not recommend consuming them after more than 2 days, as the batter will dry out and the fruit may release water into the cream.