Raspberry and Mascarpone Easter Roulade
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Raspberry and mascarpone roulade is a fun and exciting Easter dessert where every layer is impressively homemade. A beautiful, fluffy sponge with a creamy mascarpone frosting and refreshing raspberry curd. Yes, you heard that right— raspberry curd. Side-line your lemon curd because raspberry curd has taken the stage now. It is beautifully smooth and refreshing and has such an amazing colour. This raspberry and mascarpone roulade also saves you from having to frost the outside because of the piped Easter egg design on the outside. All together, it is a wonderful Easter treat to make.
In this post:
Why choose raspberry curd over raspberry jam
I mean, they are both delicious fillings and both bring their own characteristics. Raspberry jam is sharp and sweet compared to raspberry curd which is creamy and rich. For this recipe you can choose to use either but I use raspberry curd because it uses up the extra egg yolk that comes from the sponge recipe. We all hate waste so if you prefer to use raspberry jam, you can just use that egg yolk for scrambled egg etc. instead. This recipe is here for you to make it your own after all.
Can I make a large batch of raspberry curd?
So, you can make the curd in advance and you can also make a larger batch and save it for a porridge or scone topping etc. The curd will last for 4 days in the fridge. Unfortunately, you cannot jar raspberry curd as you would with lemon curd. This is because lemons are super acidic and so are a natural deterrent to bacteria meaning it will last longer in jars. Raspberries don't have the same level of acidity so won't be able to handle that jar life.
Can I make curd with any fruit?
Technically, curd can be made with any fruit but at what point does it stop being a curd and become a pudding? Making a curd with bananas, for example, isn't going to resemble anything like the classic lemon curd. If you do want to start experimenting with curd then I would recommend starting with citrus fruits as they are the easiest to set. I would also recommend a fruit that will go well with the yellow colour of egg yolks— or one that will over-power the yellow colour of the egg yolks like raspberries.
How do I store the raspberry and mascarpone roulade?
Of course, any cake is best eaten on the same day but if you cannot eat it in one day the raspberry and mascarpone roulade needs to be kept in the fridge. Put the roulade in an airtight container and it should keep for 3 days in the fridge.
Can I freeze raspberry and mascarpone roulade?
The answer is yes and there are also two options that you can choose from. You can either freeze the rolled, non-frosted roulade or freeze it with the filling. For the non-frosted option, just defrost it in the fridge overnight and then gently unroll it to spread over the mascarpone and raspberry curd. For the frosted option, again, defrost in the fridge overnight and then get stuck in.
Can I do different patterns on the outside of the roulade
For this recipe, I have piped a very simple Easter egg pattern on the outside. It adds an extra step but looks so cute. If you want to cut out this stage and jump straight to the sponge that is perfectly fine. You can leave it out or you can try out different patterns like cute dots or stripes.
How to make a small piping bag
Making a small piping bag can be a little fiddly but it's a very useful skill to have and makes piping smaller amounts a lot easier.
Firstly, you want to have a triangle of baking parchment with the top point towards you and long edge away from you. Place one of the side point between your middle and ring finger.
With you other hand, wrap the baking parchment around your hand.
Release the point between your fingers and then continue twisting the parchment until you have made a sharp point from, what was originally, the flat side facing away from you.
Lastly, once you have point, fold the parchment at the opening inside the piping bag
The piping bag should be quite secure and the best piping bags are usually pretty sharp but don't worry if you haven't mastered it, it takes some practice. Also, when using this type of piping bag, you really don't want to overfill them. Fill them slightly less than half way to make it easier to handle.
Raspberry and Mascarpone Easter Roulade (extended)
Prep time
60-90 minutes
Cook time
20-25 minutes
Serves
8-10
For the Pattern
25g Icing sugar
25g Butter, softened
2 tsp Sunflower oil
25g Plain flour
Various food colourings (preferably gels or pastes)
Firstly, make your piping bags— method above or you can use ready-made bags. The batter is super easy to make, just whisk all the ingredients together to make a kind of pipeable batter (you may need to a little more oil). Separate into the number of colours that you want to make and then mix in your food colouring. Fill your piping bags with the colours.
Line your baking tray with baking parchment and then you can either pipe your own design or a you can print out a template. You can place the template underneath the baking parchment as a guide. When you have finished piping your design, carefully remove the template underneath and then place the lined baking tray in the freezer while you make the sponge.
Note: Sometimes if I am in a rush, I will mix some flour and water together instead and then mix in the colours. I will make a thick consistency and measure by eye. It's very quick but this mixture is more difficult to pipe so I would only recommend this method if you have a lot of practice at piping.
For the Sponge
50g Salted butter, melted and then cooled
6 Large egg whites
5 Egg yolks
175g Caster sugar, plus 3 tbsp for dusting
120g Self-raising flour
Making the sponge
Preheat the oven to 200C/180C fan and, if you are skipping the pattern stage, grease and line a 25 x 35cm Swiss roll tin with baking parchment. If you don't have a Swiss roll tin, they are a really great item to have in the house. This is the Baking tray* that I have and it is really great.
In a large bowl whisk together the eggs and sugar with an electric mixer until they are pale and very fluffy— this will take around 5 minutes.
Tip: add the eggs to the bowl before the sugar so you don't have to worry about the sugar getting stuck to the bottom.
Sift in the flour and gently fold in with a metal spoon. gradually add the melted butter and fold quickly to combine. Try not to overmix to keep the mixture as fluffy as possible. Remove your baking tray from the freezer and pour the sponge mix on top of the pattern and smooth out the edges.
Baking the sponge
Bake the sponge for 12-15 minutes until it is springy and golden. While the sponge is baking lay a large piece of baking parchment, larger than the sponge, on a surface. Sprinkle the baking parchment with the remaining sugar.
When the sponge comes out the oven, flip it onto a cooling rack and then peel off the baking paper. Flip the sponge again onto the prepared baking parchment. This double flip is to make sure the patterned side is on the outside, if you haven't done the pattern you only need flip it straight onto the sugared parchment.
Using the sugared baking parchment, tightly roll the still hot sponge, rolling the baking parchment into the sponge. Leave to cool in the roulade shape.
For the Curd
100g Raspberries (or 65g of juice from any fruit)
1 Large egg yolk
40g Salted butter
40g Caster sugar
Making the Curd
The curd is super easy to make and can be made in advance or made in large batches and jarred. Curd only uses egg yolks so don't go throwing away those egg whites if you make a big batch. You can use the egg white to make meringue, macaroons or a quick egg white omelette. They are definitely useful.
With the curd, you want to first cook the fruit slightly just to get the juices to release. I put the raspberries in the microwave for 1 minute or 2 until they are really soft. Then push the raspberries through a sieve to get rid of the seeds—if you are using a citrus fruit you can skip this stage and just use 65g of fruit juice.
Melt the butter and add this to a pan with the raspberry juice (should be about 65g of juice), sugar and egg yolk. Whisk together and then place on a low heat. Whisk continuously as it cooks and begins to bubble. The curd will start to thicken and once you can make ribbons on the surface it is done. Remove from the heat and then pass it through a sieve. Place a layer of cling-film on the surface of the curd to stop it from forming a skin.
For the filling
1 lemon, juiced
100g Icing sugar
200g Mascarpone
Making the filling
Mix together the lemon juice and icing sugar. Whisk this mixture with the mascarpone with an electric mixer for about 2 minutes until it is fluffy.
Assembling the raspberry mascarpone roulade
Gently unroll the cooled roulade. Spread the mascarpone frosting evenly over the roulade— saving a couple of tablespoons for decorations. Drizzle the raspberry curd over the top and then spread it evenly. Using the baking parchment underneath as a helper, roll the roulade back up.
Slice off the edges of the roulade to neaten the roulade up. Decorate the top of the roulade with the saved mascarpone frosting, mini eggs and some mint leaves. Enjoy!
Did you make this recipe? I would love to see your baking masterpieces over social media or by email.
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