Recipe for white chocolate roll cake, mascarpone and raspberries

A few years ago I tested this recipe.

Here is the recipe for white chocolate, mascarpone and raspberry roll cake

Estimated time

Preparation time: about 300 minutes

Cooking time: 20 minutes

Total time: 320 minutes approximately

Necessary equipment

• Egg Beater

• Salad bowl

• Pastry Robot

• Fork

• Egg separator

• Baking sheet

• Wet cloth

• Bain-Marie Pan

• Whip

• Casserole

• Pastry brush

• Sieve

• Knife

• Rectangular plate

Ingredients

For 8 people

Biscuit:

• 4 eggs

• Flour, 4,24 oz (120g)

• Powdered sugar, 4,41 oz (125g)

Cream:

• 2 eggs

• Powdered sugar, 1,77 oz (50g)

• Mascarpone, 8,82 oz (250g)

• White chocolate to bake, 6,35 oz (180g)

Raspberry syrup:

• Frozen raspberries, 5,30 oz (150g)

• Sugar, 1,77 oz (50g)

• Water, 3,52fl oz (10cl)

Decoration:

• Frozen raspberries

• Decorations for rolled cake

• Icing sugar

Recipe

Thaw the raspberries

Once the raspberries have thawed, preheat the oven to 350°F (180°C).

Prepare the biscuit:

Separate the whites from the egg yolks. Whisk the whites together with a pinch of salt and finally add the sugar.

Using a fork, beat the egg yolks.

Once the egg whites are whipped, add the beaten egg yolks, stirring very gently and then pour the flour gently.

Cover a baking sheet with buttered parchment paper, spread the dough evenly and bake for about 10 minutes.

Once the dough is cooked, remove it from the oven and turn it flat on a damp cloth. Gently remove the baking paper and roll up the biscuit with a damp cloth.

Then let cool completely.

Meanwhile prepare the cream:

In a bain-marie, melt the white chocolate. Once melted, let it cool.

Separate the whites from the egg yolks.

In a bowl, whisk the egg yolks with the sugar until the mixture turns white.

Add the mascarpone while whisking gently to obtain a smooth and homogeneous mixture.

Add the melted and cooled white chocolate. Always mix gently.

Whip the egg whites with a pinch of salt. Gently fold them into the contents of the bowl.

Reserve in the fridge.

Prepare raspberry syrup:

In a saucepan, pour the raspberries, sugar and water over medium heat until the raspberries are dissolved.

Sieve to remove seeds.

Let cool

Assemble the rolled cake:

Once the cookie has cooled, gently unroll it to prevent breakage.

Soak the biscuit with a portion of raspberry syrup.

Spread 2/3 of the cream on the biscuit, stopping about 2 cm from the edges to prevent the cream from flowing.

Roll the biscuit gently while squeezing well.

To have straight ends cut the 2 edges.

Place in a rectangular dish

Cover with the rest of the cream.

With a brush, spread the rest of the raspberry syrup on the whole rolled cake.

Place the raspberries on top of the rolled cake and around the rolled cake.

Then put the decorations on the rolled cake.

Let cool in the fridge for at least 4 hours

Before serving, sprinkle icing sugar on the rolled cake