How to Make Mascarpone Cheesecake Roll

Mascarpone Cheesecake Roll

Preparation

  • Prep: 15 mins
  • Cook: 120 mins
  • Total: 135 mins
  • Yield: 12 servings
  • Cooking Method: Baking
  • Recipe Cuisine: Italian

Ingredients

  • 3/4cupall-purpose flour
  • 1/2teaspoonbaking powder
  • 28 gramsbittersweet chocolate
  • 1/4cupunsalted butter
  • 1/4cupcocoa powder
  • 4eggs
  • 3/4cupbrown sugar
  • 1/4cupstrong coffee
  • 1cupKalleh Mascarpone Cream Cheese
  • 1/2 cupicing sugar
  • 1teaspoonvanilla extract
  • 1/2 cupwhipping cream
  • powdered sugarfor dusting

What is greater than a chocolate and cream cheese combination? Some would say Chocolate and Mascarpone Cheesecake Roll!
It is light and fluffy and filled with creamy, cheesy filling in a moist, cakey texture. This impressive cake takes only 12 minutes to bake!
Making this gourmet dessert is easy and super quick. It has a fancy look, which makes it a perfect option for different occasions. The tricky step is the rolling and unrolling part. Be gentle, and you have got yourself an excellent treat.
The stunning thing about Mascarpone Cream cheese is its sweet and savory taste, with the smooth texture combined with creamy, rich flavor. It gives a hearty taste to this chocolate cake roll.

Instructions

Step 1

Preheat the oven to 200 °C (400 °F) while the rack is positioned in the middle of it.
Line a 43 X 30-cm (17 X 12-inch) baking sheet with enough parchment paper to hang over its edges. This way, you can hoist the final product out of the pan, ensuring neat edges without sticking.

Step 2

In a large bowl, sift in the all-purpose flour and baking powder. Whisk them together and set them aside.

Step 3

In a medium saucepan, melt the bittersweet chocolate over a water bath or using the Bain Marie method. Once slightly melted, add in the butter and cocoa powder. Whisk the mixture until it looks soft and smooth. Set aside.

Step 4

In a separate bowl, beat the eggs and sugar with an electric mixer set on medium speed until the mixture lightens and triples in volume, about 5-6 minutes. Turn the speed to low, add in the dry mixture and mix for one minute.

Step 5

Stir in the chocolate mixture using a spatula and gently fold in the ingredients.

Step 6

Dust the baking sheet with flour and oil it slightly. Spread the batter on the baking sheet. Tap the sheet on a solid surface two times to ensure the mixture is settled, and there is no gap. Bake it for 12 minutes or until the inserted toothpick comes out clean, and nothing sticks to it.

Step 7

Remove from the oven. Invert the cake into a clean cloth. Now remove the parchment paper. In a cup, sweeten the coffee and brush the cake with it. Then roll the still-warm cake with the towel from the short side. Do not roll the cake too tight; you might break it. Let it cool on the wire rack, seam side down, for 45 minutes to an hour while preparing the filling.

Step 8

For a delicious filling, mix the Kalleh Mascarpone Cream Cheese, sugar, and vanilla extract with an electric mixture for about one minute in a large bowl. Add in the whipping cream, continue beating until firm peaks form. It means when you remove the whisk, it will keep its form.

Step 9

Unroll the cooled cake very carefully and slowly and spread the Mascarpone Cream Cheese mixture over it thoroughly. Roll the cake again and chill for at least 2 hours before slicing and serving.

Step 10

When It is ready to serve, dust it with powdered sugar. Slice into 1-inch pieces and serve. You can also side with strawberries, blueberries, or sprinkle it with melted chocolate and colorful confetti.

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