Strawberry and Mascarpone Roulade

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With the summer season approaching, I’m doing a bit less baking than usual. But when I do bake, I try to think of fresh desserts. This strawberry and mascarpone roulade is the perfect dessert to conclude a meal during a hot summer day. You simply can’t say no to it!

Check also my Nutella roulade for another simple version of this cake!


Strawberry and Mascarpone Roulade

Difficulty: Medium Prep Time 10 mins Cook Time 10 mins Total Time 20 mins


For the cream

To decorate


  1. Pre-heat oven at 180C (170C fan).
  2. Separate egg yolks and egg whites into two separate bowls. Add a pinch of salt to the whites and, using an electric whisk, beat the egg whites until they are stiff. Set aside.
  3. Add the sugar to the egg yolks, and whisk for 5 minutes.
  4. Add half of the flour, gently whisk with a regular whisk. Then add half of the beaten egg whites, and gently fold them in the batter, using a spatula. It is very important to fold them right: make gentle circular movements with the spatula, going up and down. Take the time needed to fold the beaten egg whites completely. Add the remaining flour and bicarbonate, whisk gently. Then finish with the remaining egg whites and fold gently.
  5. Cover a baking tray with baking parchment. Pour the batter on the baking parchment and distribute it evenly, making a rectangular of approx. 40cmx35cm. Bake for 10 to 15 minutes, or until the surface of the cake is lightly golden. It is important to not overcook the cake, otherwise, it will break when you roll it.
  6. Remove the cake from the oven. Prepare a tea towel, lightly wet (just spray some water on it) and place it on your working board/table. Carefully take the cake from the baking parchment (it should not be too hot), and place the cake facing directly on the wet tea towel. Carefully remove the baking parchment (see the picture)
  7. Prepare the cream. Pour the icing sugar (previously sifted) in a bowl. Add the mascarpone and mix well using an electric whisk. Dice the strawberries and add them to the cream mixture.
  8. Place the cream on the cake and spread evenly. Start rolling the cake beginning at the narrow end of the cake, roll into a tight roll (you can help yourself with the tea towel).
  9. Transfer the roulade onto a plate and place it in the fridge for 2 hours. Once this time has passed, remove from the fridge, decorate it with icing sugar and fresh strawberries. Slice it, and enjoy it!
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