Mascarpone and Raspberry Jam Roll

1. Separate the egg yolks from the egg whites. Beat the egg whites with a mixer at medium speed for about 2 minutes until they become foamy. Then, gradually increase the speed and continue mixing for another 2 minutes. Gradually add the 5 tablespoons of sugar, one spoon at a time, mixing until you get a stiff and glossy meringue.

2. Preheat the oven to 180°C.

1. Continue mixing the egg whites at medium speed and gradually add the egg yolks, one at a time, until fully incorporated. Turn off the mixer and gently fold in the 2 tablespoons of flour and 3 tablespoons of cocoa using a spatula, mixing with light, upward motions to keep the batter airy. The tablespoons of flour should be measured evenly—not too full nor too flat—to ensure the roll cake doesn’t become too dense or crack when rolled.

1. Pour the batter into the tray lined with baking paper and spread it evenly with a spoon. Bake the sponge at 180°C for about 10-12 minutes, depending on your oven. Check after 8-9 minutes and perform the toothpick test to avoid overbaking, ensuring the sponge doesn’t become brittle.

1. When the roll cake is ready, place another sheet of baking paper on top and flip the cake over onto it. Dampen the paper on the sponge with your hands and gently peel it off.

Cream preparation

1. Pour the liquid cream into a bowl and start mixing at medium-high speed until you reach the desired consistency. Be careful not to overmix, as the cream can turn into butter. Watch the texture closely and stop the mixer as soon as the cream becomes firm and forms stiff peaks.

2. Soak the gelatin sheets in cold water.

1. After the whipped cream is ready, reduce the mixer speed to medium and gradually add the mascarpone, sugar, and vanilla sugar packet, one spoon at a time, mixing continuously for about 2 minutes or until all the ingredients are fully incorporated. If necessary, extend the mixing time until you achieve a smooth and firm cream.

1. Drain the gelatin sheets well and place them in a small pot over low heat for a few seconds, stirring constantly until fully dissolved. Let the gelatin cool slightly. Reduce the mixer speed to medium and mix the cream for 20 seconds, then gradually add the gelatin, mixing until it is fully incorporated into the mascarpone and whipped cream mixture.

1. Spread the cream over the sponge, add the raspberry jam, and roll it up. Wrap the roll cake in plastic wrap and refrigerate for at least 6 hours (I left it overnight).

Decoration

1. For decoration, melt the white chocolate chunks together with a teaspoon of milk and, using a piping bag, decorate the roll cake as desired.