Strawberry Mascarpone Swiss Roll: a delicate and creamy dessert with fresh strawberries

Strawberry Mascarpone Swiss Roll: a delicate and creamy dessert with fresh strawberries

Delight in the elegant simplicity of this Strawberry Mascarpone Swiss Roll, where a light and airy sponge cake is rolled with a rich, creamy mascarpone filling studded with fresh strawberries. This dessert impresses not only with its visual appeal but also with its exquisite combination of flavors. Perfect for spring and summer, this Swiss roll is a refreshing treat that combines the subtle sweetness of mascarpone with the vibrant, juicy freshness of strawberries.


Why you'll love it:

This Swiss roll is a perfect blend of texture and taste. The sponge cake is soft and moist, providing a sweet contrast to the creamy, slightly tangy mascarpone filling. Strawberries add a touch of freshness to every bite, making this a delicious dessert for any occasion. It's an ideal choice for those who enjoy desserts that aren't too sweet but still provide a satisfying indulgence.

Perfect occasion:

This Strawberry Mascarpone Swiss Roll is perfect for afternoon tea, brunches, or any gathering where a light but sophisticated dessert is desired. It is particularly suitable for celebrations such as Mother's Day, Easter or spring garden parties. Serve it at any event where you want to impress your guests with a dessert that is as beautiful as it is delicious.

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Decorating Tips:

For a stunning presentation, dust the Swiss roll with icing sugar just before serving and decorate with whole or sliced ​​fresh strawberries. Consider adding mint leaves for a pop of color and a fresh aroma. You can also drizzle with some strawberry sauce or decorate with edible flowers to enhance the visual appeal, making the dessert not only delicious but also picturesque.


  • Sponge cake:
    • 5 large eggs
    • 100g of sugar
    • 2 teaspoons of vanilla sugar
    • 75g flour
    • 30g cornstarch
    • 1/2 teaspoon baking powder
  • Filling:
    • 200 g fresh strawberries, washed and diced, plus 1 teaspoon vanilla sugar
    • 80 g additional strawberries, diced
    • 3 leaves of gelatin
    • 200 ml of cream
    • 1 sachet of stiffening cream
    • 1 teaspoon of vanilla sugar
    • 250 g of mascarpone
    • 20g of icing sugar


  1. Prepare the sponge:
    • Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
    • Whisk the eggs with the sugar and vanilla sugar until white and creamy. Sift in the flour, cornstarch and baking powder and mix briefly. Spread the dough on the baking sheet and bake for 8 minutes. Immediately roll the biscuit in a cloth sprinkled with sugar and let it cool.
  2. Make the filling:
    • Soak the gelatin leaves in cold water. Whip the cream with the cream stiffener and the vanilla sugar until stiff. Incorporate the mascarpone with the icing sugar, then heat the drained gelatin until dissolved and mix with a little mascarpone cream before mixing with the rest of the cream. Add the diced strawberries.
  3. Assemble the roll:
    • Unroll the cooled biscuit, distribute it evenly with the mascarpone cream and sprinkle with diced strawberries. Carefully reroll the cake, wrap in fresh baking paper and refrigerate until the cream sets.
  4. Serve:
    • Once set, remove the baking paper, sprinkle the Swiss roll with icing sugar and decorate with fresh strawberries.

Enjoy this refreshing and visually appealing Strawberry Mascarpone Swiss Roll, a perfect dessert that combines soft sponge cake, creamy filling and the fresh tang of strawberries in every slice!

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