Raspberry Roulade


Indulge in the delightful creation of a Raspberry Roulade – a heavenly treat that combines the lightness of a fluffy sponge roll cake with the richness of a decadent mascarpone, raspberryfilling. This delightful concoction is not just a dessert; it’s a culinary symphony that embodies the essence of summer.

Ingredients Needed:

Dairy Magic:

Mascarpone and heavy cream, the dream team for a luscious filling.

Flour Fantasy:

A perfect blend of cornstarch, sugar, eggs, and vanilla to create the ideal sponge.

Building the Layers of Bliss:

Sponge Creation:

Begin by preheating the oven to 200 degrees Celsius/ 400 degrees Fahrenheit and lining a baking tray with parchment paper.

Separate the eggs, beating the whites until stiff, adding sugar gradually for that glossy perfection.

Whisk egg yolks and sugar until foamy, then gently fold in the flour-cornstarch mixture.

Spread the batter on the prepared tray and bake until golden (8-10 minutes).

Filling the Soul:

While the sponge bakes, create the raspberry filling by simmering frozen raspberries with sugar until a delectable blend is achieved.

Assembling the Symphony:

Once the sponge is ready, transfer it onto a sugar-sprinkled kitchen towel and roll it with finesse. Let it cool for an hour.

Raspberry & Mascarpone Ballet:

Unroll the sponge and spread the cooled raspberry filling, followed by a generous layer of mascarpone cream.

Gently roll it back into its glorious form and wrap it in plastic foil. Allow it to set in the refrigerator for 2-4 hours.

Finishing Touches:

Unwrap the roulade, placing it back on the serving platter.

Whip cream for decoration, piping it onto the roll, and garnishing with fresh raspberries. Alternatively, dust it with icing sugar for a simpler presentation.

Storing the Culinary Masterpiece:

Refrigerate your creation as it contains cream, ensuring its freshness. Best served on the baking day but remains delicious for 1-2 days when stored in an airtight container.


Crafting a sponge is an art; discover the secrets to achieving a light, low-fat base with minimal effort and a short baking time.

Raspberry Roulade

Recipe by admin
0.0 from 0 votes
Course: DessertsCuisine: American


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Refreshing Raspberry Roulade with Creme Fraiche


  • Raspberry Filling:
  • 1 ½ cups raspberries (frozen are perfectly fine)

  • ⅓ cup granulated sugar

  • Sponge:
  • 4 eggs

  • 4 tablespoons granulated sugar (divided)

  • ½ teaspoon baking powder

  • A pinch of salt

  • 3 tablespoons all-purpose flour

  • 3 tablespoons cornstarch

  • 2-3 teaspoons icing sugar for the towel

  • Mascarpone Filling:
  • 1 cup mascarpone

  • 2 tablespoons granulated sugar

  • 1 cup heavy cream

  • ½ teaspoon pure vanilla extract

  • 2 teaspoons cornstarch

  • Decoration:
  • ⅔ cup heavy cream

  • 1 tablespoon granulated sugar

  • ¼ teaspoon pure vanilla extract

  • Fresh raspberries


  • Raspberry Filling:
    Place frozen raspberries and sugar in a saucepan. Defrost, then bring to a gentle boil for 5 minutes. Set aside to cool.
  • Sponge Creation:
    Preheat the oven and prepare a baking tray.
    Beat egg whites until stiff, gradually adding 2 tablespoons of sugar. In a separate bowl, whisk egg yolks and sugar until foamy.
    Fold in flour-cornstarch mixture on the tray and bake until golden.
    Transfer onto a sugar-sprinkled kitchen towel, roll, and let it cool for an hour.
  • Assembling the Roulade:
    Unroll the sponge, spread raspberry filling, followed by mascarpone cream.
    Roll it back, wrap in plastic foil, and refrigerate for 2-4 hours.
  • Decoration:
    Unwrap, place on a platter, and decorate with whipped cream using a piping bag. Garnish with fresh raspberries.
    Alternatively, dust with icing sugar for a simpler touch.


  • The sugar and vanilla extract can be replaced with 1 tablespoon of vanilla sugar.

Nutrition Facts

  • Total number of serves: 1
  • Calories: 359kcal
  • Carbohydrates: 27g
  • Protein: 5g
  • Fat: 16g
  • Cholesterol: 148mg
  • Sodium: 187mg
  • Fiber: 2g
  • Sugar: 20g

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