The Eve of Christmas Eve and a Special Chocolate Roll

I think we’ve already established that ♫ it’s beginning to look a lot like Christmas ♫. To continue our series of festive recipes, we came up with another sweet delight for all of you who have a Christmas sweet tooth.

However, as there are plenty of traditional recipes for cookies or other desserts, we decided to bring something more “unconventional” and fresh. With this chocolate raspberry roll, you will be able to end your Christmas dinner with a refreshing, light dessert which will bring a twist to your meal. So, if you want to check out this new recipe, scroll down for the instructions.

Cake sheet:

5 eggs

150g granulated sugar

50g cocoa powder

Mascarpone filling:

300ml heavy whipping cream

100g granulated sugar

250g mascarpone cheese

1 tsp vanilla extract

For topping:

2-3 tbsp raspberry jam

170g (6 oz) raspberries

For cake sheet:

1. Separate the eggs. Set the egg yolks aside.
2. Beat the egg whites until they form soft peaks. Gradually add 100 grams of sugar until the mixture forms more sturdy peaks.
3. Mix the egg yolks with the remaining 50 grams of sugar until it dissolves.
4. Add the egg yolk mixture to the egg whites. After this mixture becomes homogeneous, gradually add the cocoa powder.
5. Bake the cake sheet in a baking pan lined with parchment paper at 190C (….F) for 10 minutes.
6. When you take it out of the oven, powder the cake sheet with powdered sugar and place it on a clean piece of parchment paper.
7. Slowly roll the cake sheet and then unroll it.
8. Spread some raspberry jam on top of it and then add a layer of the mascarpone cream which will be described below.

For the mascarpone filling:

1. Use a mixer to beat the heavy whipping cream until it forms soft peaks. Gradually add the sugar until it is evenly incorporated.
2. Add the mascarpone and vanilla extract, slowly using a mixer until it is evenly spread. Make sure not to overmix it. To be on the safe side, you can just use a spoon to fold in the mascarpone cheese instead of a mixer.

For topping:

1. Spread the mascarpone filling onto the cake sheet. Sprinkle raspberries on top.
2. Roll the cake sheet as you did earlier, with the help of the parchment paper.
3. Decorate, however, you might like. We covered the roll with a thin layer of whipped cream, sprinkled dark chocolate shavings and placed some red currants to give it some color, as well as a more Christmasy vibe.

-STYLISH people who LOVE to EAT are the best PEOPLE- X.O, F&A

OTHER CHRISTMAS RECIPES: Chocolate Salami | Hmm..Chocolate | Savarins 

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