Whipped Mascarpone Berry Roll

As the market overflows with the season’s finest blueberries and raspberries, it’s the perfect time to rediscover and recreate Dorie Greenspan’s iconic Berry Mascarpone Roulade recipe!

This exquisite French Cake Roll is a culinary masterpiece, featuring a light-as-air sponge cake delicately rolled around a rich, sweet mascarpone cream, generously studded with vibrant, fresh berries. It’s a dessert that not only tantalizes the taste buds but also captivates with its elegant presentation, making it ideal for any special occasion or a delightful treat for yourself.

Berry Roulade | A jellyroll made with a sponge cake rolled around mascarpone cream and fresh berries.

Contents

Why You Must Make This Berry Mascarpone Roulade

There are countless reasons why this Berry Mascarpone Roulade should be next on your baking list. This isn’t just any dessert; it’s an experience:

Authored by a Master: This particular recipe comes from Dorie Greenspan, a culinary legend and one of my absolute favorite cookbook authors. Her recipes are renowned for their reliability, exquisite flavors, and approachable techniques, ensuring a successful bake every time. Trusting a Dorie Greenspan recipe means you’re in good hands.
A Feast for the Eyes: When beautifully sliced, this roulade reveals its stunning spiral pattern of tender sponge cake, creamy white filling, and jewel-toned berries. It makes for an incredibly elegant presentation, effortlessly elevating any dessert table. It’s truly a showstopper, perfect for impressing guests at dinner parties, holiday gatherings, or even just a celebratory brunch.
Unforgettable Flavor Harmony: The combination of a delicate, tender sponge cake, a lusciously sweet and airy mascarpone cream, and the burst of fresh, ripe berries creates a symphony of textures and flavors. The cake provides a soft base, the mascarpone offers a creamy richness, and the berries add a refreshing tartness and vibrant juiciness that perfectly balances the sweetness. It’s a truly fabulous taste sensation that will have everyone asking for more.

Years ago, when transitioning my blog from Blogger to WordPress, some of my cherished recipes unfortunately went missing. By the time I realized the extent of the issue, all I had left were the photographs and faint memories of the baking process. Perhaps it’s just a sign of the times or a natural lapse in memory, but the thought of losing these culinary gems spurred me into action!

So, after a recent, somewhat uninspired brownie attempt, I decided it was high time to remedy the situation. I headed to the market, specifically on the hunt for the sweetest, ripest seasonal berries, determined to resurrect and recreate this exquisite Dorie Greenspan jelly roll recipe. The result? A triumphant return for a truly beloved dessert.

Berry Roulade on a white serving tray with a garnish of fresh berries.

Essential Ingredient Notes for Your Berry Roulade

Crafting the perfect Berry Mascarpone Roulade begins with understanding the role of each ingredient. Quality and proper preparation are key to achieving that delicate texture and exquisite flavor profile.

Kitchen Staples: Flour, Cornstarch, Salt, Sugar, Powdered Sugar – These fundamental dry ingredients form the backbone of both the cake and the filling. Ensure your flour and cornstarch are fresh, and that you sift them together to prevent lumps and ensure an even distribution within the cake batter. This contributes to the sponge’s light and airy texture.
Eggs: Large, Separated, and Room Temperature – Using large eggs is crucial for the correct moisture and structure of the sponge. When separating eggs, it’s easiest to do so when they are cold, as the yolks are firmer and less likely to break. However, once separated, allow both the yolks and whites to come to room temperature. This is vital: room temperature egg whites whip up with significantly more volume and stability, creating a stronger meringue. Room temperature yolks also incorporate more smoothly into the batter, ensuring a uniform consistency.
Vanilla Extract: The Essence of Flavor – Do not skimp on quality here! Always opt for real vanilla extract, not imitation. The subtle, aromatic notes of pure vanilla are essential for enhancing the overall flavor of both the sponge cake and the mascarpone cream, adding a layer of sophisticated sweetness. Brands like Nielsen-Massey are highly recommended for their superior quality.
Mascarpone Cheese: The Heart of the Creamy Filling – This luxurious Italian cream cheese is the star of our filling. Mascarpone is distinct from regular cream cheese; it’s a double or triple cream cheese from the Lombardy region, boasting an incredibly rich, buttery, and slightly sweet flavor with a velvety smooth texture. It provides a decadent base for our cream, making it exceptionally smooth and spreadable.
Whipping Cream or Heavy Cream: For Lightness and Volume – This ingredient is essential for creating the airy, voluminous texture of the mascarpone filling. Use cream with a milkfat content of 36-40% (often labeled as heavy cream or heavy whipping cream). This higher fat content allows the cream to whip up beautifully, doubling in volume and holding firm peaks, which gives the filling its light yet substantial quality.
Fresh Blueberries or Raspberries: Nature’s Jewels – A pint of either, or half a pint of both, will provide the perfect amount of fresh fruit for this roulade. The freshness of the berries is paramount; choose plump, firm, and vibrantly colored berries. They contribute a vital burst of tartness and juicy sweetness that cuts through the richness of the mascarpone and complements the delicate sponge cake beautifully. Avoid frozen berries as they release too much water upon thawing and can make the filling watery.

Mastering the Art of the Sponge Cake Roll

The foundation of a perfect Berry Mascarpone Roulade is its incredibly light and flexible sponge cake. This isn’t just any cake; it’s a specific type of sponge, similar to what you’d find in classic ladyfingers, designed to be rolled without cracking. Here’s a deeper dive into the process:

The Delicate Sponge Foundation: The beauty of this cake lies in its simplicity and airiness. It relies heavily on properly whipped eggs to create its structure, rather than chemical leavening agents. This results in a tender, elastic crumb that is perfectly suited for rolling.
Building the Batter: The process begins by whisking sweetened egg whites to stiff peaks, creating a stable meringue that traps air. Separately, the egg yolks are whisked until smooth. A portion of the meringue is then gently folded into the yolks to lighten them, followed by the careful incorporation of sifted flour and cornstarch. The key here is gentle folding – you want to maintain as much of that precious air as possible, ensuring a light cake, without overmixing, which can lead to a tough texture.
Baking and Shaping: The delicate batter is spread evenly into a sheet pan and baked quickly until it’s puffed and golden. The magic happens immediately after baking. While still warm and pliable from the oven, the cake is inverted onto a kitchen towel generously dusted with powdered sugar. The powdered sugar prevents sticking and helps create a non-slip surface. The cake is then carefully rolled up with the towel, allowing it to cool in this rolled shape. This crucial step “sets” the memory of the roll, making it much easier to unroll and re-roll with the filling later, significantly reducing the risk of cracks.
A Personal Touch to the Filling: When I first made this Berry Roulade for our French Fridays with Dorie group, I embraced Dorie Greenspan’s innovative spirit by customizing the filling. Instead of mixing all berries, I divided the cake’s surface, sprinkling raspberries on one side of the mascarpone cream and blueberries on the other. This thoughtful modification was an “accommodation” for a beloved, albeit particular, member of my household who enjoys blueberries only when they’re cooked in a pie.
Fresh vs. Poached Berries: Dorie’s original recipe called for poaching the berries, a technique that can enhance their flavor and soften them slightly. However, for a vibrant and fresh burst of flavor, I opted for fresh berries, and they worked swimmingly! The natural sweetness and slight tartness of the raw berries provided a wonderful contrast to the rich cream and delicate cake. And indeed, the blueberry-averse individual found his raspberry slice absolutely “peachy”! I am confident you will find this fresh approach equally delightful, and the contrast of textures truly divine.

Slices of Berry Roulade on a square white plate with fresh berries to garnish.

Frequently Asked Questions About Roulades and Jelly Rolls

What is a Roulade?

The term “roulade” originates from the French word “rouler,” meaning “to roll.” In culinary terms, a roulade refers to any dish prepared by rolling a thin slice of food, typically meat, around a savory filling. Classic examples include beef roulade or chicken roulade, often braised in flavorful liquids. However, the term also extends to sweet preparations, specifically a type of sponge cake batter baked in a thin sheet, similar to a jelly roll pan. This delicate cake is then spread with a sweet filling – such as cream, jam, or fruit – and rolled up into a cylinder before serving. Our Berry Mascarpone Roulade falls perfectly into this sweet category, showcasing the versatility and elegance of the roulade form.

Is a Jelly Roll the same as a Roulade?

While often used interchangeably, there’s a subtle distinction. A jelly roll is indeed a specific type of sweet roulade. Jelly rolls first gained popularity in the 1800s, characterized by a thin sponge cake topped with simple fillings like jam, jelly, whipped cream, or frosting, and then rolled into a cylindrical shape. They are traditionally finished with a dusting of powdered sugar rather than a thick layer of frosting. The British commonly refer to a jelly roll as a Swiss roll. A roulade, however, is a broader term encompassing both sweet and savory applications. While a jelly roll is always a sweet cake rolled with a filling, a roulade can also be a savory dish, such as meat rolled around a stuffing, which is then baked, roasted, or braised. So, all jelly rolls are roulades, but not all roulades are jelly rolls.

How Do You Store a Roulade?

Proper storage is essential, especially for a roulade with a perishable filling like mascarpone cream and fresh berries. To ensure freshness and safety, it should not be left out at room temperature for longer than two hours. To store your Berry Mascarpone Roulade, carefully cover it well with plastic wrap. This prevents the delicate sponge cake from drying out and helps maintain the freshness of the filling. Refrigerate the wrapped roulade for up to 3 days. While it might still be edible after 3 days, the cake can start to absorb some liquid from the berries and the cream, potentially altering its texture and making it slightly soggy. For optimal taste and texture, consume within the first two to three days.

Expert Baking Tips for a Flawless Roulade

Achieving a perfect roulade requires attention to detail. Here are some pro tips to ensure your Berry Mascarpone Roulade turns out beautifully every time:

Don’t Overmix the Batter: After folding in the dry ingredients, stop mixing as soon as no streaks of flour are visible. Overmixing develops gluten, leading to a tough, less pliable cake that is prone to cracking when rolled.
Even Spreading is Key: When pouring the batter onto the prepared baking sheet, spread it as evenly as possible. A uniform thickness ensures even baking, which is crucial for a consistent roll.
Act Quickly While Warm: The moment the cake comes out of the oven, it’s at its most flexible. Don’t delay in inverting it onto the powdered sugar-dusted towel and rolling it up. Allowing it to cool flat will make it brittle and cause it to crack when you attempt to roll it.
Powdered Sugar for Rolling: The generous dusting of powdered sugar on the towel not only prevents the cake from sticking but also adds a subtle sweetness and helps create a slight crust that aids in the rolling process.
Chill Time is Essential: After filling and re-rolling, the roulade needs a minimum of two hours in the refrigerator. This chill time allows the filling to set, the cake to firm up, and all the flavors to meld together beautifully, making it much easier to slice cleanly.
Sharp Serrated Knife for Slicing: For clean, beautiful slices, use a sharp serrated knife. Gently saw through the cake rather than pressing down, which can compress the layers and squeeze out the filling. Wipe the blade between slices for the tidiest presentation.

Serving and Variation Suggestions

This Berry Mascarpone Roulade is already a showstopper, but a few simple touches can make it even more memorable:

Garnish with Freshness: Before serving, a light dusting of powdered sugar and a few extra fresh berries on top or alongside each slice adds a professional and inviting touch. A sprig of fresh mint can also provide a beautiful color contrast.
A Hint of Citrus: For a brighter flavor profile, consider adding a teaspoon of lemon or orange zest to the mascarpone cream filling. The citrusy notes beautifully complement the berries.
Chocolate Lover’s Dream: Drizzle melted white or dark chocolate over the finished roulade for an extra layer of indulgence and visual appeal.
Mixed Berry Medley: While blueberries and raspberries are classic, feel free to experiment with other seasonal berries like sliced strawberries, blackberries, or even a combination for a colorful and varied taste.
Nutty Crunch: Lightly toasted, finely chopped pistachios or almonds could be sprinkled over the filling before rolling, adding a delightful textural contrast.

Berry Roulade Recipe

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Yield
10 servings

This jellyroll cake, or roulade, is a sponge rolled around mascarpone cream and fresh berries.

Ingredients

For the cake:

½ cup flour
¼ cup cornstarch
⅛ teaspoon of salt
6 eggs, separated, at room temperature
⅔ cup sugar
½ teaspoon vanilla

For the filling:

½ cup mascarpone
⅓ cup powdered sugar
½ teaspoon vanilla
¾ cup whipping cream

To assemble:

1-pint blueberries or raspberries, or half of each

Instructions

To make the roulade, preheat the oven to 400°F (200°C). Line a 12×17-inch rimmed baking sheet with parchment paper, ensuring it overhangs slightly on the sides for easy lifting.
Sift the flour, cornstarch, and salt together onto a piece of parchment paper or into a bowl. This ensures there are no lumps and the dry ingredients are well combined and aerated.
In the bowl of a stand mixer fitted with the whisk attachment, beat the room temperature egg whites on medium speed until they begin to hold soft peaks. Gradually, about a tablespoon at a time, pour in the sugar while continuing to beat on high speed. Continue whipping for another 2-3 minutes until the meringue is very firm, glossy, and holds stiff peaks.
In a separate medium bowl, combine the room temperature egg yolks with ½ teaspoon of vanilla extract. Whisk until the mixture is smooth, pale yellow, and slightly thickened.
Gently fold about ¼ of the firm meringue into the whisked egg yolks using a rubber spatula to lighten the yolks. Then, carefully scrape the lightened yolk mixture onto the remaining meringue. Sprinkle the sifted dry ingredients evenly over the top. Using a rubber spatula, gently fold all the ingredients together with a light hand, being careful not to deflate the mixture. Stop folding as soon as no dry streaks of flour remain; overmixing will result in a tough cake. Pour the batter onto the prepared baking pan and spread it evenly to the edges using an offset spatula.
Bake for 8-10 minutes, or until the sponge cake is puffed, golden brown, and springs back lightly when gently touched. Avoid overbaking, as this can make the cake dry and prone to cracking. Transfer the pan to a cooling rack immediately.
While the cake is still warm, generously dust a clean kitchen towel (about 16×20 inches) with powdered sugar. Carefully invert the warm cake onto the sugared cloth. Gently peel away the parchment paper from the bottom of the cake. If the paper sticks, lightly dampen the back of the parchment with a clean, damp cloth.
Position the cake so a long side is closest to you. Starting from the long side closest to you, tightly but gently roll the cake up with the towel inside, creating a spiral shape. Let the rolled cake cool completely on the cooling rack in this position. This step helps the cake “remember” its rolled shape, preventing cracks later.
While the cake cools, prepare the filling. Place the mascarpone cheese in a bowl and sift the powdered sugar over it. Gently whisk the two together until just combined and smooth. Stir in the ½ teaspoon of vanilla extract. Do not overmix, as mascarpone can become grainy if beaten too vigorously.
In a separate bowl of a stand mixer fitted with the whisk attachment, whip the cold heavy cream until it holds firm peaks. It should be thick and fluffy. Stir a quarter of the whipped cream into the mascarpone mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined, creating a light and airy cream filling.
To assemble the cake, carefully unroll the cooled sponge cake. Spread the prepared mascarpone cream filling evenly over the entire surface of the cake, leaving about a 1-inch perimeter clear along the long edge farthest from you. Evenly disperse the fresh blueberries and/or raspberries over the filling. Using the towel to help you lift and guide, carefully roll the cake back up, starting from the long side closest to you. Finish with the seam side down on your serving platter. Trim off both ends of the roulade with a serrated knife for a neat, professional appearance. Refrigerate the Berry Mascarpone Roulade for at least two hours (or preferably longer) to allow the filling to set and the flavors to meld. Just before slicing and serving, dust generously with powdered sugar for a beautiful finish.

Notes

Recipe adapted from the esteemed Dorie Greenspan, ensuring a reliable and delicious result.

Nutrition Information:

Yield:

Serving Size:

1 slice

Amount Per Serving:
Calories: 320Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 162mgSodium: 171mgCarbohydrates: 30gFiber: 1gSugar: 21gProtein: 6g

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest