Blueberry-mascarpone roulade from Around My French Table: More Than 300 Recipes from My Home to Yours (page 442) by Dorie Greenspan

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Notes about this recipe

  • Jane on August 05, 2018

    This was a lovely light summer dessert. The sponge was easy to make and rolled well. It makes a very long roulade which can be an issue when serving. I agree with jzanger that the mascarpone and whipped cream method isn't great. By whipping the cream first until stiff then mixing into the mascarpone it is hard to get the lumps in the cheese out without over-whipping. I liked the blueberry method - the sweetened, softened fruit worked better in the roulade than fresh fruit would have done.

  • jzanger on March 26, 2018

    I would use certain parts of this recipe if I made it again, but I’m surprised to say I have a few issues with a Dorie recipe. The sponge cake was easy to make, the batter filled the pan well, and it had a good texture, but it may have been a bit TOO eggy for my liking. Also it had zero salt in either the cake or the filling. I don’t know why I didn’t add salt to the filling anyway as I always add it to my whipped cream. The blueberry process was brilliant and I will definitely use that again, but the mascarpone whipped cream process was overly complicated and it deflated. I’ve made mascarpone whipped cream for years and I’ve always whipped the cream WITH the mascarpone by first adding a small amount of cream to the cheese until the lumps disappear and then adding the rest of the cream, sugar, extract and salt, and whipping until it’s done. It works every time, requires one less bowl and doesn’t deflate because there’s no need to fold a lumpy mixture into light whipped cream.

  • chawkins on June 11, 2012

    Couple of unusual (to me anyway) techniques: soaking the blueberries in syrup not only plumped them up, but also added a hint of sweetness and mixing the mascarpone into the whipped cream seemed to have stabilized it. The cake itself rolled up well.. All in all, a wonderful dessert. Beware that the untrimmed roulade is 17 inches long, I had to buy a new platter to serve it on since I did not have anything that could hold something that long.

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