Swiss Roll With Mascarpone Cream-Blackberry Filling

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option with similar richness.

blackberries

🥗Healthier: raspberries

💰Cheaper: frozen berries

Raspberries are lower in calories and frozen berries are often cheaper.

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Whisk eggs and sugar in a bowl until pale and thick, about 5 minutes.

Stir in vanilla extract gently.

Sift flour, baking powder, and salt together, then fold into the egg mixture.

Melt butter and fold it into the batter until combined.

Spread the batter evenly onto the prepared baking sheet.

Bake for 12-15 minutes until golden and springy to touch.

Remove from the oven and let cool for a few minutes.

Invert the cake onto a clean kitchen towel dusted with powdered sugar.

Peel off the parchment paper and roll the cake with the towel from the short end.

Let it cool completely in the rolled shape.

In a bowl, whip mascarpone and heavy cream until soft peaks form.

Fold in powdered sugar and lemon juice gently.

Unroll the cooled cake and spread the mascarpone mixture evenly on top.

Scatter blackberries over the mascarpone layer.

Roll the cake back up carefully and wrap in plastic wrap.

Chill in the fridge for at least 1 hour before slicing.

Cooking Techniques

Spice Level:

Allergens