👨🍳 Step-by-Step Instructions
Step 1: Make the Sponge Cake
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Whip egg whites in a clean bowl until soft peaks form. Gradually add ¼ cup of the sugar and beat to stiff peaks.
- In a separate bowl, beat egg yolks with remaining ½ cup sugar until pale and thick. Add vanilla.
- Gently fold yolk mixture into egg whites.
- Sift in flour, baking powder, and salt. Fold gently to combine without deflating the batter.
- Pour batter into prepared pan, spreading evenly.
- Bake for 12–15 minutes, or until cake is golden and springs back when touched.
Step 2: Roll the Cake
- While warm, dust a clean kitchen towel with powdered sugar and flip the cake onto it.
- Peel off parchment paper and gently roll the cake with the towel from the short end.
- Let cool completely while rolled to shape it properly.
Step 3: Prepare the Mascarpone Filling
- In a cold mixing bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Keep chilled until ready to use.
Step 4: Assemble the Log
- Carefully unroll the cooled cake and spread a thin layer of raspberry jam (optional).
- Evenly spread the mascarpone cream, then scatter the diced strawberries and raspberries.
- Gently roll the cake back up, this time without the towel.
- Place seam side down on a serving tray and refrigerate for at least 1 hour to firm up.
Step 5: Garnish & Serve
- Dust with powdered sugar just before serving.
- Decorate with fresh berries, whipped cream rosettes, or mint for a polished presentation.
🍽️ Serving Tips
- Slice with a serrated knife for clean layers.
- Serve lightly chilled for the best texture.
- Pairs beautifully with rosé wine, champagne, or a berry-infused iced tea.
🔄 Optional Variations
🍫 Chocolate Raspberry Mascarpone Log
Add 2 tbsp of cocoa powder to the sponge cake batter and drizzle melted chocolate over the top for a richer version.
🍋 Lemon-Berry Mascarpone Log
Infuse the mascarpone filling with 1 tbsp of lemon zest and replace vanilla extract with lemon extract for a citrus twist.
🌱 Vegan Variation
Use a vegan sponge cake recipe, plant-based mascarpone alternatives, and coconut cream in place of whipping cream.
🍯 Honey-Berry Version
Sweeten the mascarpone filling with honey instead of powdered sugar, and drizzle a bit on top before serving.
✅ Final Thoughts
This French-Inspired Strawberry & Raspberry Mascarpone Log is more than just a dessert — it’s an experience. From the first silky bite of mascarpone to the tart burst of fresh berries and the light-as-air sponge, this roll is the perfect blend of elegance and comfort. Whether you’re celebrating a holiday or simply feel like baking something beautiful, this is the kind of treat that turns any moment into a memory.
Ready to impress your guests and delight your tastebuds? Whip up this berry-filled beauty and let your inner pâtissier shine!