Skip to main content

Strawberry and mascarpone Swiss roll


Strawberry and mascarpone Swiss roll
Strawberry and mascarpone Swiss roll

This is one deliriously decadent pud: a light vanilla sponge with Marsala strawberries and a potently rich mascarpone cream. This is best eaten on a hot summer’s day with some fresh lemonade.

Ingredients

For the strawberry filling

For the sponge

For the mascarpone cream

How-to-videos

Method

  1. For the strawberry filling, put a third of the strawberries in a blender or food processor with the granulated sugar and blend well. Transfer the strawberries to a bowl and add the Marsala or orange juice. Stir in the remaining strawberries and chill in the fridge. (The flavour gets better the longer you leave it, so do this a few hours ahead if you can, though if you are ready to go now then a minimum of 30 minutes is fine.)

  2. Meanwhile, for the sponge, preheat the oven to 190C/375F/Gas 5. Grease and line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper.

  3. Beat the eggs, sugar and vanilla in large bowl with an electric whisk until the mixture is very pale yellow, foamy and mousse-like. Fold in the warm water with a large metal spoon. (This helps prevent the Swiss roll from cracking when you roll it later.)

  4. Sift over the flour and salt and fold in gently with the metal spoon. (Don’t overmix here or you will knock out the air and the Swiss roll will lose its sponginess. The trick is to incorporate all the flour with as few ‘folds’ as possible.)

  5. Pour the mixture into the prepared tin and level it gently with a palette knife or the back of a large spoon. Bake in the oven for 10–15 minutes, or until the sponge has shrunk a little from the sides of the tin and feels springy to the touch. Remove the sponge from the oven and turn the cake out onto a sheet of baking paper sprinkled with caster sugar. Leave to cool for 10 minutes, then gently peel the lining paper off the sponge and leave to cool completely.

  6. Meanwhile, for the mascarpone cream, mix all of the ingredients together in a large bowl.

  7. To assemble the cake, trim off any rough edges of the sponge with a sharp serrated knife to get the sides nice and tidy. Spread the mascarpone cream all over the sponge, leaving a small margin so it does not squelch out when it is rolled. Spoon the macerated strawberries over the mascarpone filling and drizzle with a third of the strawberry purée (reserve the rest).

  8. With the shortest side facing you, begin to roll up the sponge (away from you) using the baking paper to help. Try to do it as tightly as you can for an impressive-looking finish. Once you have rolled it all up, make sure the join is underneath so it does not come undone. Carefully lift onto a serving plate - you can do this with your hands or use two fish slices or spatulas.

  9. Sprinkle with some caster sugar and decorate with extra sliced strawberries. Serve in slices with the remaining strawberry sauce drizzled over.

Labels:

Comments

Post a Comment

Popular posts from this blog

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...
Post a Comment
Read more

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more

Battenberg cake

  Battenberg cake Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Ingredients For the cake 175g/6oz softened butter, plus extra for greasing 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour ½ tsp vanilla extract red food colouring paste For the covering 6 tbsp apricot jam 500g/1lb 2oz ready-made marzipan 2–3 tbsp icing sugar, for rolling. Method Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on sc...
Post a Comment
Read more