Mascarpone roll with pineapple and papaya

Mascarpone, Pineapple, and Papaya Roll: a refined dessert full of tropical flavors

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 3 hours and 50 minutes (including cooling)
Number of servings: 8

Who doesn’t love a dessert that brings a smile to their face? The mascarpone, pineapple, and papaya roll is a perfect dessert for any occasion, whether it’s an anniversary, a party, or simply a quiet evening at home. This recipe combines the fluffy texture of the sponge with the smooth mascarpone cream and tropical fruits, creating an unforgettable tasting experience.

Let’s get started!

Ingredients:

*For the decorative paste:*
- 1 egg white
- 40 g flour
- 30 g powdered sugar
- 30 g butter (melted)

*For the sponge:*
- 4 very large eggs (XXL)
- 180 g granulated sugar
- 120 g flour
- 40 g cocoa powder
- 1 pinch of salt

*For the filling:*
- 125 g mascarpone
- 1 tablespoon sugar
- 250 ml whipped cream
- 40 g candied pineapple and papaya

1. Prepare the decorative paste.

In a bowl, mix all the ingredients for the decorative paste (egg white, flour, powdered sugar, and butter) until you achieve a smooth mixture. This will give the roll a special appearance, so don’t skip this important step!

*Helpful tip: Make sure the butter is melted but not hot, to avoid cooking the egg white.*

2. Prepare the baking tray.

In a 31 x 31 cm tray, place the desired pattern and cover it with parchment paper. This will help the decorative paste release easily after baking.

3. Apply the decorative paste.

Fill a piping bag with a plain tip with the decorative paste and apply it to the pattern in the tray. Once done, place the tray in the refrigerator for 15-20 minutes to harden.

4. Prepare the sponge.

Preheat the oven to 190°C. Now you are ready to make the base of the roll!

- Separate the egg whites from the yolks. It is important to have a clean bowl for the egg whites, as any trace of fat could prevent them from beating well.
- Beat the egg whites with a pinch of salt until foamy. Then, add 130 g of sugar and mix until completely dissolved.
- In another bowl, beat the yolks with 50 g of sugar until frothy and their volume triples.

*Helpful tip: Use an electric mixer for better and faster foam.*

5. Combine the mixtures.

Slowly add the beaten egg whites to the yolks, using a spatula to avoid losing air from the mixture. Then, incorporate the sifted flour (preferably sifted twice to avoid lumps).

6. Bake the sponge.

Remove the tray from the refrigerator and pour the mixture into it, leveling the surface well. Place the tray in the preheated oven on the middle rack and bake for 15-20 minutes. Do the toothpick test to check if it’s done.

*Helpful tip: Do not open the oven door in the first 10 minutes to avoid the sponge collapsing.*

7. Cool and roll the sponge.

Once the sponge is baked, remove it from the oven, detach it from the parchment paper, and roll it up with the paper, then wrap it in a clean, damp towel. This will keep the sponge moist and make rolling easier.

8. Prepare the mascarpone cream.

In a bowl, mix 50 ml of whipped cream with the mascarpone until creamy. In another bowl, whip the remaining cream until it has a firm consistency. Add the mascarpone cheese to the whipped cream and mix until smooth.

*Helpful tip: Make sure the cream is well chilled for easier whipping.*

9. Enrich the cream.

Add the candied fruits to the mascarpone cream and gently mix with a spoon. This will add a tropical note and a sweet-sour taste.

10. Assemble the roll.

After the sponge has completely cooled, trim the edges for a uniform shape. Fill the sponge with the mascarpone cream, spreading it evenly. Carefully roll the sponge, removing the parchment paper as you go. Place the roll in a container and refrigerate for at least 3 hours (or longer if you can resist the temptation).

Serving suggestions and variations.

The mascarpone, pineapple, and papaya roll is usually served cold, sliced. You can decorate it with a bit of whipped cream or fresh fruit slices for a more appetizing appearance.

If you want to experiment, try replacing the pineapple and papaya with other candied or fresh fruits, such as mango or kiwi. You can also add a hint of flavor by adding a few drops of vanilla essence or lemon juice to the mascarpone cream.

Nutritional benefits.

This roll is a sweet yet healthier option due to the candied fruits that add fiber and vitamins. While mascarpone is richer in calories, it provides essential calcium and protein. However, it is important to consume desserts in moderation, especially if you are watching your caloric intake.

Frequently asked questions:

1. Can I use other types of cheese instead of mascarpone?
- Yes, you can experiment with cottage cheese or ricotta, but the texture and taste will be different.

2. Can the roll be frozen?
- I recommend not freezing the filled roll, but you can freeze the plain sponge, then fill it with cream and fruits after thawing.

3. How can I make the roll less sweet?
- Reduce the amount of sugar in the cream and use more tart fruits.

In conclusion, the mascarpone, pineapple, and papaya roll is an ideal choice for lovers of elegant and delicious desserts. With a little patience and attention to detail, you will achieve a result that will impress everyone. Don’t forget to enjoy every bite and savor the moment! Cooking is an art, and each recipe is an opportunity to create something special. Enjoy your meal!

 Ingredients: Decorative paste: 1 egg white, 40 g flour, 30 g powdered sugar, 30 g butter. Base: 4 very large eggs (XXL), 180 g granulated sugar, 120 g flour, 40 g cocoa, a pinch of salt. Filling: 125 g mascarpone, 1 tbsp sugar, 250 ml whipping cream, 40 g candied pineapple and papaya.

 Tags:  mascarpone roll