About
This Chocolate Raspberry Roll is a delicious combination of rich chocolate cake and creamy filling, perfect for any special moment. The soft chocolate sponge is wrapped around a smooth mascarpone cream, lightly sweetened with condensed milk and vanilla. Fresh raspberries add a burst of fruity flavor that pairs beautifully with the creamy filling and the deep chocolate taste.
Serves: 6
Cook time: 45 min
Difficulty: medium
Ingredients
Ingredients for the Roll
- 5 tablespoons granulated sugar
- 5 large eggs (separated into yolks and whites)
- 3 tablespoons all-purpose flour
- 3 tablespoons cocoa powder
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Ingredients for the Cream
- 7 oz (200g) mascarpone cheese
- 1 1/4 cups (300g) heavy whipping cream
- 1/3 cup (100g) sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 sachet (7g) gelatin
- 3.5 oz (100g) fresh raspberries
Step-by-step
For the roll
1
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
2
In two mixing bowls, separate the egg whites from the yolks.
3
Add the sugar to the bowl with the egg whites and whisk until stiff peaks form. Set aside.
4
In the other bowl, whisk the egg yolks with the milk and vanilla until combined. Add the flour and cocoa powder and whisk until smooth.
5
Gently fold the beaten egg whites into the chocolate batter in batches, being careful not to deflate the mixture.
6
Pour the batter evenly onto the prepared baking sheet, spreading it in an even layer. Bake for 12 minutes or until the cake springs back when lightly touched.
7
While the cake is still warm, remove the parchment paper and place the cake on a clean, slightly damp kitchen towel. Gently roll the cake with the towel and let it cool completely in this rolled shape.
For the Cream Filling
8
In a small saucepan, add the gelatin and 5 tablespoons of heavy cream. Heat on low while stirring until the gelatin is fully dissolved. Alternatively, heat it gently in the microwave for 10-15 seconds. Set aside to cool slightly.
9
In a large bowl, whisk together the remaining heavy cream, sweetened condensed milk, vanilla extract, and mascarpone cheese until smooth and creamy consistency.
10
Pour the dissolved gelatin into the cream mixture and whisk on low speed until fully incorporated.
Assembling the Raspberry Chocolate Roll
11
Carefully unroll the cooled chocolate cake and place it on plastic wrap. Set aside about five tablespoons of cream to decorate the roll, then spread the rest of the cream mixture evenly over the cake.
12
Scatter the fresh raspberries evenly over the cream.
13
Gently roll the cake back up, being careful not to squeeze too tightly so the filling stays in place.
14
Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set the filling.
15
To serve, unwrap the roll, slice into pieces, and enjoy your Raspberry Chocolate Roll as a delightful dessert!
Flavorjazz 
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