Raspberry cream roll

Raspberry Cream Roll: a refined and colorful dessert

When it comes to sweets, raspberries are undoubtedly one of the most aromatic and appreciated fruits. With a delicate acidity and a unique sweetness, raspberries manage to provide a perfect contrast in any dessert. The raspberry cream roll is a dessert that not only looks spectacular but also delights the taste buds with every bite. Moreover, it is a simple and quick recipe, ideal for any occasion.

Preparation time: 30 minutes
Baking time: 15-20 minutes
Total time: 2 hours (including cooling time)
Number of servings: 8

Ingredients for the roll:

- 3 whole eggs + 2 egg whites
- 5 tablespoons of sugar
- 4 tablespoons of flour
- 3 tablespoons of oil
- 1 packet of vanilla (or a few drops of vanilla essence)
- A pinch of salt
- 5 g baking powder
- A few fresh raspberries

Ingredients for the raspberry jelly:

- 500 g fresh raspberries
- 4 tablespoons of sugar
- 2 tablespoons of starch

Ingredients for the cream:

- 250 g Mascarpone cream
- 2 tablespoons powdered sugar
- 200 ml liquid cream
- Raspberries (for filling and decoration)

For decoration:

- 200 ml whipped cream
- Fresh raspberries

Preparing the raspberry cream roll:

Step 1: Preparing the roll base
Start by preparing the base. Separate the egg whites from the yolks. In a large bowl, beat the 5 egg whites with a pinch of salt until you get a firm foam. When the foam starts to become consistent, gradually add the 5 tablespoons of sugar, mixing continuously until you obtain a glossy meringue.
In another bowl, mix the yolks with the 3 tablespoons of oil and the vanilla essence. Pour this mixture over the meringue, gently folding with a spatula to avoid losing air from the mixture.
Finally, add the flour and baking powder, continuing to mix gently until well combined.

Step 2: Baking the bases
Prepare a large baking tray (40x42 cm) lined with parchment paper. Pour the mixture into the tray and level it with a spatula. Sprinkle a few raspberries on top to add extra flavor. Bake in a preheated oven at 180°C for 15-20 minutes, or until the base is lightly golden and passes the toothpick test.

Step 3: Cooling the bases
After baking, remove the base from the oven and sprinkle powdered sugar on its surface. Turn the base onto another piece of parchment paper, remove the parchment used for baking, and roll the base up with the paper to shape it. Let it cool completely.

Step 4: Preparing the raspberry jelly
Meanwhile, prepare the raspberry jelly. Mix 500 g of raspberries with 4 tablespoons of sugar in a saucepan and let it cook over medium heat for 2-3 minutes until the raspberries start to break down.
In a small bowl, mix the starch with a little of the syrup released by the raspberries to form a paste. Add this paste to the saucepan and stir continuously until the jelly thickens. Let it cool.

Step 5: Mascarpone cream
In another bowl, whip 200 ml of liquid cream until it becomes firm. In another bowl, mix the Mascarpone cream with 2 tablespoons of powdered sugar, then add the raspberry jelly (reserving some to spread on the roll base) and gently mix. Finally, fold the whipped cream into the Mascarpone cream.

Step 6: Assembling the roll
Unroll the cooled base, spread it with a layer of raspberry jelly, followed by the Mascarpone cream. Add a few fresh raspberries for extra texture and flavor. Roll it up again, ensuring you get a tight and even roll.
Wrap the roll in plastic wrap and refrigerate for a few hours.

Step 7: Decorating the roll
Before serving, whip the remaining 200 ml of cream and use it to decorate the roll. You can also add a few raspberries for an appetizing look. Cut the roll into slices and serve with a smile!

Practical tips:
- Make sure all ingredients are at room temperature before you start cooking. This helps achieve a better texture.
- If you want an even more intense raspberry flavor, you can also add a little lemon juice to the jelly.
- Instead of raspberries, you can experiment with other berries or even peaches for a surprising variation.

Nutritional benefits:
Raspberries are rich in antioxidants, vitamins C and K, and fiber, contributing to healthy digestion. The Mascarpone cream adds a touch of richness and creaminess, while the whipped cream provides an airy texture.

Recipes that can be combined:
This raspberry cream roll pairs wonderfully with a fruit tea or a refreshing lemonade. Additionally, for a complete sweet meal, it can be served alongside a seasonal fruit tart or a chocolate mousse.

The raspberry cream roll is not just a dessert, but an experience of savoring summer. So, don't hesitate! Treat yourself and enjoy every bite!

 Ingredients: For the roll cake: 3 whole eggs + 2 egg whites 5 tablespoons of sugar 4 tablespoons of flour 3 tablespoons of oil Vanilla Salt 5 g baking powder A few raspberries For the raspberry jelly: 500 g raspberries 4 tablespoons of sugar 2 tablespoons of starch For the cream: 250 g Mascarpone cheese 2 tablespoons of powdered sugar from the prepared raspberry jelly 200 ml liquid cream Raspberries For decoration: 200 ml cream and raspberries

 Tags:  raspberry roll