A cooking blog

Raspberry roll


1.5 hours


8 servings



Just grease a simple sponge cake with raspberry jam, put sour cream – mascarpone cream on top, add some raspberries, and roll it all. You’ll have a delicious dessert. And you also get a field for experiments using this recipe. You can replace raspberry with bilberry, blackberry, apricot, peach, and everything you like in home confectionery. 


I used sour cream in the cream, as it perfectly combines with berries and gives them a characteristic acid note. 



My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

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Method of cooking of biscuit

Divide eggs into whites and yolks.

Add 60 gr of sugar to the egg yolks and whip until the mass turns white and increases in volume.

Sift tall he dry ingredients. Mix well.

Prepare the meringue. Whip the egg whites until they are frothy and gradually add the rest of the sugar. Whip the mass to stiff peaks.

Carefully add the meringue and dry ingredients to the egg yolks. Stir with a silicone spatula from the bottom up so as not to destroy the air bubbles in the meringue. Thanks to them, our sponge cake will rise.

Cover the baking tray with baking parchment, level the biscuit mixture on top. Bake for 10-15 minutes at 180°C. It is important not to over bake, the sponge cake should be springy.

Take it out of the oven, transfer while hot to a kitchen towel or baking parchment, remove the parchment on which the roll was baked, and turn it over once more. What was the bottom will become the top of the roll.

Together with a towel, twist the biscuit into a roll. Leave for 15-20 minutes. During this time, make the cream.

Method of cooking a roll

Method of cooking

Put sour cream, mascarpone, and powdered sugar in a mixer bowl and whip well.

Unroll the sponge cake, transfer it to a parchment, spread the cream on top evenly and add a lot of fresh raspberries.

Twist the roll using parchment. Leave in the fridge to stabilize for 8 hours.


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