Mascarpone and Raspberry Jam Roll

1. Separate the egg yolks from the egg whites. Make sure the bowl is completely dry. The egg whites should be cold, directly from the fridge. Attach the butterfly whisk to the bowl, add the egg whites, and set for 4 minutes/speed 3.5. When 2 minutes remain, gradually add the 5 tablespoons of sugar through the lid opening.

2. Preheat the oven to 180°C.

1. With the butterfly whisk still attached, set for 2 minutes/speed 3.5 and gradually add the egg yolks, the 2 tablespoons of flour, and the 3 tablespoons of cocoa. The tablespoons of flour should be leveled—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. Make sure that before whipping, the liquid cream has a temperature of 5-6°C, and the mixing bowl is as cold as possible. You can place the bowl in the fridge for 10-15 minutes before whipping the cream. Attach the butterfly whisk. Pour the liquid cream into the bowl and whip at speed 3, without setting a time, until the desired consistency is achieved, being careful not to overwhip. If overwhipped, the cream will turn into butter. Pay close attention through the lid opening and listen for a change in sound during the process.

2. Soak the gelatin sheets in cold water.

1. After the whipped cream is ready, set for 2 minutes/speed 3 and gradually add the mascarpone, sugar, and the packet of vanilla sugar through the lid opening. If necessary, extend the mixing time until everything is fully incorporated.

1. Drain the gelatin sheets well and place them in a small pot over low heat for a few seconds, stirring until dissolved. Set for 20 seconds/speed 3 and add the dissolved gelatin to 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.