Chocolate Jellyroll with Mascarpone and Raspberries
- For the batter
- 5 eggs
- 100 grams sugar
- 2 Tbsps Vanilla sugar
- 1 tsp lemon juice
- 100 grams Pastry flour
- 2 Tbsps cornstarch
- 2 Tbsps cocoa powder
- sugar (to sprinkle)
Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper. Sprinkle a large kitchen towel with sugar and set aside.
For the batter: Separate the eggs. In a bowl, beat the yolks with 2/3 of the sugar until creamy. In the bowl of an electric mixer, beat the egg whites with the lemon juice until stiff, gradually add the remaining sugar and beat until stiff and shiny. Fold the egg whites into the egg yolk mixture. Carefully fold in the flour, cornstarch and cocoa powder. Spread the batter into the baking sheet and bake on the middle rack of the oven until the cake springs back when lightly touched and starts to pull away from the sides of the pan, 10-12 minutes.
Invert the cake onto the kitchen towel and lightly brush the parchment paper with cold water to help release it from the cake. Gently peel off the parchment. Starting at one short end, immediately roll the cake up using the kitchen towel and let cool.
For the filling: Soak the gelatin in cold water. Pick over the raspberries. Drain the ricotta. Stir together the mascarpone, ricotta, sugar and lemon juice until smooth. Squeeze the gelatin and heat with the raspberry brandy in a small saucepan until melted. Stir in 3 tablespoons of mascarpone-ricotta cream and then fold in the remaining cream. Beat the cream until stiff and fold into the mascarpone-ricotta cream.
Gently unroll the cooled cake and spread with the cream. Sprinkle with raspberries and roll up using the cloth to help lift the cake. Cover and refrigerate at least 3 hours chill.
Dust with powdered sugar and serve cut into pieces.