Chocolate raspberry swiss roll with cream cheese frosting

For the chocolate sponge cake:

4 large eggs

100 g (1⁄2 cup) granulated sugar

60 g (1⁄2 cup) of all-purpose flour

25 g (1⁄4 cup) unsweetened cocoa powder

1 teaspoon of baking powder

1 teaspoon of vanilla extract

A pinch of salt

For the cream filling:

250 g (1 cup) mascarpone or cream cheese (softened)

200 ml (3⁄4 cup) heavy cream (cooled)

80 g (2⁄3 cup) powdered sugar

1 teaspoon of vanilla extract

Fresh raspberries (approx. 150 g / 1 cup)

For the white chocolate ganache coating:

200 g (7 oz) white chocolate

100 ml (1⁄2 cup) heavy cream

Decoration (optional):

Fresh raspberries

Rosemary glitter (for garnish)

Melted Dark Chocolate (drizzle)

Instructions

1. Baking the sponge cake

Preheat the oven to 180 ° C (350 ° F). Line a roll of jelly 10×15 inches (25×38 cm) with parchment paper.

Separated eggs. Beat the egg whites with a pinch of salt until soft peaks are soft. Gradually add half of the sugar and beat until peaks are stiff.

In another bowl, beat the yolks with the rest of the sugar until pale and fluffy. Just add some vanilla.

Sift in flour, cocoa and baking powder. Fold gently, then incorporate whipped egg whites into 2-3 additions.

Spread the dough evenly in the prepared pan. Bake 10 to 12 minutes until spring touches.

When hot, reverse on a clean kitchen towel sprinkled with powdered sugar. Peel up the scroll. Roll cake gently with a towel and let cool completely.

2. Doing the fill up

Whip heavy cream until soft peaks

Beat the mascarpone/cream cheese with powdered sugar and vanilla until smooth

Fold the whipped cream in mascarpone mixture.

3. Assemble the roll

Gently roll the cooled sponge. Spread the filling evenly, scatter raspberries on top.

Pull up the cake really hard. Wrap in duct film and refrigerate for at least 1 hour.

4. Preparing the ganache coating

Heat the cream until hot but not boiled

Pour over chopped white chocolate, let sit for 2 minutes, then stir until smooth.

Cool slightly, then spread evenly on cake roll.

5. Decorate

Extra tube of cream on top if desired.

Add fresh raspberries and sprigs of rosemary.

Melted dark chocolate drizzle for the finishing touch.

Service tip

Slice with a hot, sharp knife for clean cuts. Serve fresh for best texture!