Strawberry and Mascarpone Swiss Roll
Ingredients:
For the Swiss roll:
4 eggs
100 g sugar
100 g flour
1 pinch of salt
1 tsp vanilla extract (optional)
For the mascarpone and strawberry filling:
250 g mascarpone
20 cl very cold single cream
50 g icing sugar
1 tsp vanilla extract
300 g fresh strawberries, washed and cut into small pieces
Preparation:
1. Prepare the Swiss roll:
Preheat the oven to 180°C (fan-assisted).
Separate the egg whites from the yolks.
Beat the yolks with the sugar until the mixture pales.
Add the sifted flour and vanilla, mix gently.
Beat the egg whites with a pinch of salt until stiff, then gently fold them into the batter.
Spread the batter on a baking sheet lined with baking paper (30 x 40 cm) in an even layer.
Bake for 10 to 12 minutes, until the sponge is soft and lightly golden.
2. Roll the sponge:
Remove from the oven, place the sponge on a clean tea towel sprinkled with icing sugar.
Carefully remove the baking paper.
Immediately roll the sponge with the tea towel and let cool.
3. Prepare the mascarpone filling:
In a bowl, whip the single cream with the icing sugar and vanilla until stiff.
Gently fold the mascarpone into the whipped cream.
4. Assembly:
Carefully unroll the cooled sponge.
Spread a generous layer of mascarpone cream.
Spread the strawberry pieces over the cream.
Roll the cake tightly again.
5. Finishing:
Decorate with a few whole strawberries or a little powdered sugar.
Chill for at least 1 hour before serving.
Tip:
For extra freshness, add a squeeze of lemon juice or a spoonful of strawberry jam to the cream before spreading the fruit.
