How To Cook Chocolate Roll With Raspberries, Blueberries And Mascarpone - Recipe

Author: Nia Rouseberg Time for reading: ~2 minutes Last Updated: August 08, 2022

How To Cook Chocolate Roll With Raspberries, Blueberries And Mascarpone - Recipe

Learn how to cook "Chocolate roll with raspberries, blueberries and mascarpone". Delicious recipe.

Required products :

5 eggs
125 grams of sugar
80 grams of flour
20 grams of cocoa powder
100 grams of dark chocolate
200 milliliters of liquid cream with a fat content of 33%
30 grams of butter
250 grams of mascarpone
50 grams of condensed milk
130 grams of fresh raspberries
130 grams of fresh blueberries

Method of preparation :

Beat the eggs in a bowl, add 125 grams of sugar and continue to beat until fluffy foam (about 4-5 minutes).

Sift the cocoa and flour directly into the eggs and gently mix with a spatula or egg whisk until the dough is uniform, trying to keep the air mass of the egg mass as airy as possible.

Cover the pan with parchment (or use a silicone base), distribute the dough evenly. In this case, the vessel measures 30 x 40 centimeters.

Bake in the oven, placing the pan on the middle level of the appliance. It takes about 10-12 minutes at an average temperature of 180 degrees.

Place the prepared loaf on a cloth sprinkled with powdered sugar, using a sheet of parchment when transferring the base. Roll up a roll and leave to cool.

Meanwhile, make Ganache chocolate cream.

Heat 100 milliliters of liquid cream, not allowing it to boil. Pour it over the pre-broken pieces of chocolate, wait a minute or two and stir.

Then add the butter, stir again and allow the cream to cool to room temperature, the consistency will thicken slightly.

Mix the mascarpone with the condensed milk and stir. You can replace condensed milk with powdered sugar, but not with crystal, because it will not break and will be felt in the cream. You can also use a different amount than indicated, depending on your taste preferences.

Whip the remaining cream to a state of "hard peaks", for this purpose it is necessary to cool the product (What we need to know when we break the cream).

Combine the cream and mascarpone, stirring with a spatula, scooping from the bottom up, keeping the cream airy. Be very careful!

When the pan has cooled completely, unroll the roll and remove the baking paper. Apply an even layer of chocolate, cream and mascarpone cream, followed by fruit (if large, cut into two or more pieces). Roll into a roll again, using a towel. Refrigerate for at least a few hours or overnight.

You can decorate with cream, chocolate and / or fruit.

Enjoy!

How To Cook Chocolate Roll With Raspberries, Blueberries And Mascarpone - Recipe

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