This is a desert I made yesterday. I am currently preparing for and taking my exams, so as a way to de-stress and take my mind off things I decided to bake something. I saw there was some mascarpone in the fridge and so this recipe came to mind straight away! The raspberry jam just adds some extra tang, easing up on the sweetness of the dish. Anyway, here's the recipe:
Firstly preheat the oven to 180°C/Gas Mark 4/356°F.
Mix the eggs and sugar together in a bowl until the mixture is pale, thick and the whisk leaves a trail in the mixture. This might take quite a while so I would recommend using an electric mixer for this!
Once the eggs and sugar have been combined, sift the flour into the mixture a little at a time. Make sure to fold in the flour using a metal spoon; this will ensure that all the air you put in the mixture when whisking it is not lost. This will help keep the sponge base light.
When all the flour has been incorporated, carefully pour the mixture into a lined swiss roll pan. I just used one of the baking sheets I had that had a little depth to it - worked just as fine!
Put the tin into the preheated oven for about 10-15 minutes until the sponge is firm.
Cut a piece of greaseproof paper that is a little bigger than the baking tin you are using and sprinkle 2 tablespoons of sugar evenly on it.
Once the sponge has cooked, remove it from the oven and carefully flip it out onto the sugared baking paper. The lining of the tin should be facing up now, so just peel off the paper and using the baking paper it is lying on, roll up the swiss roll and leave it to cool completely. This is done to ensure the sponge won't crack when it is rolled up after putting the filling in.
Once the sponge has cooled down completely, unroll it and spread the mascarpone in an even layer on the sponge. Next spread the raspberry jam on top of the mascarpone. Then in the same way you had rolled it earlier roll-up the sponge and the swiss roll is done! As a garnish you can sift over some icing sugar to finish it off.
Ingredients:
Sponge:
3 Large Eggs
2 3/4 oz (75g) Caster Sugar plus 2 tablespoons for sprinkling
2 3/4 oz (75g) Plain Flour - sifted
Filling:
9oz (255g) Mascarpone
4-5 tablespoons Raspberry JamKeep it sweet!
Aneesa
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