Incredible Chocolate and Mascarpone Roll

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“I made this for a friend's birthday party, I didn't have enough time to leave the filling in the refrigerator, and when I rolled up it all came out...even though I tried to fix it I must say it didn't look exactly appealing, but it was soooooooo god that noone even noticed!”

Ingredients Nutrition


  1. Preheat oven 180°C, grease and line with baking paper a 33x23 cm (13x9 in) swiss roll tin.
  2. Prepare the filling: melt chocolate and liqueur in a double boiler, when smooth remove from heat and stir in beaten egg yolks.
  3. Whisk egg whites until stiff peaks form, then fold them carefully in the chocolate mixture.
  4. Chill until needed.
  5. Make the roll:In a bowl whisk egg yolks and sugar until thickened and light yellow, fold in melted chocolate.
  6. Whisk egg whites until soft peaks form, the fold into chocolate mixture.
  7. Put in prepared swiss roll tin, spreading the mixture to the corner.
  8. Bake for 20-25 minutes, until risen and firm to the touch.
  9. Sprinkle cocoa powder evenly on a sheet of baking paper, turn the roll out onto the paper, cover with a damp cloth and leave to cool.
  10. When cooled peel off the baking paper, spread with the softened mascarpone, and on top of mascarpone spread the chocolate filling.
  11. Roll up from a long side and transfer to a serving plate, with the joint underneath, chill until firm.
  12. Just before serving dust with cocoa powder and decorate with chocolate dipped strawberries.

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