Chocolate Roll with Mascarpone Cream

Method

1. To make the Chocolate Roll with Mascarpone Cream, take a large bowl and add the eggs, sugar, the seeds of the vanilla bean and a pinch of salt, then beat with an electric mixer for about 10 minutes, or until the mixture is thick and foamy. Gradually sprinkle in the flour and cocoa, sifted beforehand, folding gently with a spatula from the bottom up so the mixture doesn’t deflate.
   
2. Take a baking sheet, butter it and line it with parchment paper, then pour in the batter to a depth of about one centimeter (⅜ inch). Level the surface well with a spatula, then bake in a preheated oven at 220 °C (425 °F) for about 7 minutes, or until the sponge starts to turn lightly golden.
3. While the sponge bakes, take a clean kitchen towel and dampen it, then spread it out on your work surface and sprinkle it with half of the granulated sugar. Once the sponge is ready, take it out of the oven and gently turn it out directly onto the towel. Carefully peel off the parchment paper, then sprinkle the surface with the remaining sugar. Cover with plastic wrap, then gently roll the sponge up on itself with the help of the towel to form a roll. Cover everything with more plastic wrap and let it rest in the fridge for about an hour.
4. While the sponge rests, make the mascarpone cream. Take a bowl and pour in the cream, then whip it to stiff peaks with an electric mixer. In another bowl, add the mascarpone and sift in the powdered sugar, then beat everything with the electric mixer until creamy. Add the whipped cream to this mixture as well, folding gently from the bottom up so it doesn’t deflate. Once the two mixtures are perfectly combined, let the cream rest in the fridge.
5. When the sponge has finished resting, unroll it carefully so it doesn’t break, then remove all the plastic wrap. Using a pastry brush, moisten the inside of the roll with the Alchermes, then cover it all with the mascarpone cream, taking care to leave about 2 centimeters (¾ inch) from the edge so the filling doesn’t ooze out.
   
6. With the help of plastic wrap, roll the sponge up again, taking care not to break it and to roll it fairly tightly. Cover again with plastic wrap and let it rest in the fridge for about 2 hours, making sure the “seam” of the roll faces down.
   
7. Once it has rested, remove the plastic wrap, dust with cocoa and powdered sugar and finally serve the Chocolate Roll with Mascarpone Cream. Finally, remember to download our App with exclusive content and fewer ads!