New recipes

Chocolate roll with mascarpone and blackberries

Chocolate roll with mascarpone and blackberries

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

First we make the top: we mix the eggs with the sugar until they turn white and triple their volume, then we add flour mixed with cocoa and salt powder. Finally, pour the melted butter carefully in one edge and mix lightly with a spatula until incorporated. Pour the mixture into a tray lined with baking paper (I used the baking tray), and put it in the oven at 180 degrees for 10 minutes. Then turn the countertop over a clean, slightly damp kitchen towel, take the baking paper off the countertop and roll the countertop into the towel.

While the top cools, beat the whipped cream, add the mascarpone cream, honey and lemon juice, mix with a light mixer until incorporated, then add the jam and mix lightly with a spatula.

Unfold the top and divide the cream evenly over it, put the fresh blackberries and roll the roll as carefully as we can. Top with cocoa powder. Refrigerate for at least an hour then we can serve. Enjoy!



This cocoa butter cream is used as a base for many cakes. Whether you are cooking for the family or for a special event, this recipe is definitely a choice you can't go wrong with:


● 300 g butter with 80% fat at room temperature (soft)

● optional: a few drops of rum or brandy

● the butter must be very soft, taken out of the fridge at least three hours before frothing

● the base of the cream (cake or countertop) must be prepared in advance and be at room temperature when pouring the cream

● make sure you have a food thermometer to measure the temperature of the cream

1. Mix eggs, sugar, salt and vanilla in a metal bowl

2. add the cocoa powder through a sieve and mix until you get a homogeneous mixture & # 8211 with a whisk or a mixer

3. Separately, put a medium pot of water (3 cm) to boil

4. the metal vessel must be placed in such a way that its bottom does not touch the hot water, nor does steam escape on the sides

5. place the metal bowl containing the cream on the bain-marie, reduce the heat and stir continuously with a whisk or spoon.

6. Leave on the fire until the cream reaches 80 degrees Celsius

7. in the absence of a food thermometer, you must make sure that the texture of the cream is homogeneous and that no traces of coagulated egg can be seen

8. Steam bath duration is about 10 minutes & # 8211 will start to thicken after 6-7 minutes

9. set aside the metal bowl & # 8211 after about four hours, the cream will become shiny and more consistent, and by cooling it will thicken

10. Separately, mix the soft butter with the mixer for two minutes or until it acquires a frothy texture

11. Gradually pour the cream over the whipped butter, stirring gently

12. in the end it will look smooth and creamy

13. if the cream is cut, all you have to do is mix it with the mixer for 10 minutes and it will regain its creamy appearance


This chocolate cream can be used as a filling for any kind of cake or cake.


● 4-5 tablespoons of quality cocoa

● 100 g melted butter removed from the refrigerator 3-4 hours before use

1. cook the milk, cocoa, flour and sugar, stirring until it starts to boil

2. Mix after boiling (about 10 minutes in total) until smooth and the cream thickens

3. turn off the heat and add the butter

4. Stir until it is incorporated into the cream

5. The cream is very tasty, it can be served as such or as a filling for cakes or pies.


For a simple chocolate cream you only need four ingredients and a few minutes!


● 3 tablespoons of quality cocoa

● 200 g soft vegetable butter or margarine & removed from the refrigerator 3-4 hours before

1. mix the egg yolk with the sugar and place the bowl with this mixture in a bain-marie

2. continue to stir until the cream begins to thicken (7-10 minutes)

4. add the butter and cocoa powder and mix until it has a homogeneous consistency

5. The cream can be used after cooling for cakes or pies.


If you want to prepare a cake for a special occasion, ganache cream (also known as ganache or ganaj) may be the solution.


● 200 ml whipped cream, 30% fat

1. Put the cream in a medium bowl until almost boiling

2. Take the bowl off the heat and add the broken chocolate into small pieces

4. let the chocolate melt from the heat of the cream (about 10 minutes)

5. Stir again until creamy (1-3 minutes)

6. after cooling, put the cream in the fridge for 1-2 hours

7. Take the cream out of the fridge and mix it again this time with a whisk or mixer.

8. The cream will lighten in color and will only become good for cakes or pies

9. if you want to use it as a glaze, there is no need to put it in the fridge first.


The most popular chocolate cream in the world can be made at home and even very easily. Consumed in cakes or pancakes, you will be guaranteed safe ingredients, chosen by you.


● 350 ml of sunflower oil

● 1 vial of vanilla essence

1. Mix in a deep blender glass the milk, powdered sugar, and oil

2. use the vertical blender to mix (10 seconds) on the bottom of the bowl and avoid lifting the composition

3. after 10 seconds, lift the blender slightly

4. after about 2 minutes you will get a fluffy white cream

5. Add the vanilla essence, milk powder, cocoa powder, and salt

6. turn on the blender again and mix until the new ingredients are incorporated

7. The cream should be left in the fridge for 1-3 hours before use & # 8211 will become much firmer.


This mascarpone cream can be used for a variety of recipes, from sponge cake to tiramisu and cake. In addition, it is easy to prepare.


● 100 g chocolate with at least 45% cocoa

● 250 g mascarpone & # 8211 removed from the refrigerator 30-60 minutes before use

● 100 g whipped cream, 20% fat

● 1 vial of vanilla essence

1. put the cream on the fire until it boils

2. Take the bowl off the heat and put the chocolate in small pieces

3. let the chocolate melt at will (does not last more than 10 minutes)

4. After reaching room temperature, refrigerate the mixture for 1-2 hours

5. Take the cream out of the fridge and mix for 1-2 minutes with a whisk or a mixer on low speed & # 8211 will change color a little

6. Separately, mix the mascarpone with the sugar and vanilla essence until it has a homogeneous texture

7. Slowly add the chocolate cream over the mascarpone, stirring constantly

8. use immediately after preparation.


Consumed as such or to give the consistency of a multi-level cake, the white chocolate cream is delicious and offers a special flavor to any cake.


● 200 ml whipped cream, 30% fat

1. Add the cream and chocolate cubes in a bowl over medium heat

2. stir until the chocolate dissolves and the mixture comes to a boil (8-10 minutes)

3. turn off the heat and leave to cool for 3-4 minutes

4. add the vanilla sugar and mix with a mixer until the cream thickens

5. After cooling, refrigerate for 1-2 hours, after which it can be used.

Moderate consumption of chocolate cream delights your senses and in the long run takes care of your health and that of your loved ones.

How do we prepare the chocolate cream roll recipe?

For starters we will prepare the roll top

Separate the egg whites from the yolks. Mix the egg whites and gradually add the sugar.

Add the yolks, a tablespoon of water and sifted flour together with the cocoa.

Homogenize by mixing from the bottom up with a spatula. Wallpaper the stove tray with baking paper and spread the composition evenly.

Level and place the tray in the preheated oven at 180 degrees Celsius for about 10-12 minutes.

Remove the tray and cover it with a pre-moistened napkin or baking paper, then roll the top with the baking paper, leave it to cool and in the meantime we will prepare the cream.

Then we will prepare the chocolate roll cream

Put the water with the sugar on low heat and when the sugar melts, turn off the heat, add the chocolate and mix well.

Be careful, the mixture is quite thick. Then gradually add the yolks, mixing well after each one.

Mix the butter separately. Put a tablespoon of the chocolate mixture and mix.

We get a very fine cream that we leave to cool for 30 minutes in the refrigerator. We open the top, and as we open we will peel off the baking paper.

Spread the cream on the counter, then roll the roll, squeezing lightly.

We also prepare the roll icing

Add the butter in a saucepan, then the broken chocolate pieces, mix well over low heat until melted, then add the milk, mix and with this warm icing pour over the roll evenly.

For decoration, mix the whipped cream together with the mascarpone, then add the powdered sugar and mix briefly until it becomes like a cream no more than it is cut.

The obtained cream is put in a pos and we start to make hazelnuts over the roll. On each hazelnut we place a raspberry and decorate for appearance and color with mint leaves.

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.


  • Rock (2x22cm diameter)
  • 250 g flour
  • 60 g cocoa
  • 300 g sugar
  • a teaspoon of salt
  • 2 eggs husband
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 125 ml oil
  • 250 ml plain yogurt
  • 125 ml hard coffee
  • Chocolate cream with mascarpone and pineapple
  • 400 ml whipped cream
  • 350 g household chocolate (50% cocoa)
  • 250 g mascarpone
  • 250 g canned pineapple (in its own juice)
  • decoration
  • 3 slices of pineapple (drained of juice)
  • a candied cherry


Chocolate cream with mascarpone & # 8211 quick cream recipe, very easy to prepare, ideal for cakes, cakes, tarts, desserts by the glass.

Chocolate cream with mascarpone it is simple, fine, delicious and cooks in less than 30 minutes.

It contains few ingredients, but for this to be one of the creams you will keep making, be sure to use quality ingredients. Cream for whipped cream must be fat, with at least 30% fat.

You will recognize a good chocolate by its appearance. It is glossy and smooth. I like the smell of chocolate when I break it into pieces.

And dark chocolate, although many do not love it, is the best in desserts. It tastes intense and sensual.

I used vanilla paste at the end, but you can replace it with natural vanilla extract or natural vanilla essence. And, if you want a special taste, you can improve it with orange liqueur. But, it is not mandatory.

I used dark chocolate. My son cared about it after the holidays, because he doesn't like to eat it simply. In desserts it is ok, he accepts it, but he does not eat it as such. I'm happy, because most of all I like to use dark chocolate in cake creams. This one chocolate cream with mascarpone it is perfect with dark chocolate. If you prepare desserts for young children (3-7 years) you can put milk chocolate, it's not serious. Young children are not big lovers of dark chocolate.

I had seen it earlier in the beginning of blogging chocolate cream recipe with mascarpone on various sites in Italy, but the cream had egg yolks in the composition. These were incorporated just like tiramisu cream. I thought it would be better to omit them, because it seems to me a suitable cream for summer, when it is recommended to avoid raw yolks in cakes, and the cream would go very well with biscuits, whipped cream and fruit arranged in cups.

But, chocolate cream with mascarpone would go great with cake recipes and cream cakes. I would use the cream anytime chocolate cream with mascarpone for a tart without baking according to the model chocolate and strawberry tart, for rolls (as an example I leave you rolled with coffee cream), but also in various tortures.

I used chocolate mascarpone cream to prepare a common cake recipe. I wanted something special as a dessert for Sunday lunch, but I didn't have much time to waste in the kitchen.

A box of mascarpone from the fridge was the one that convinced me to prepare this cream, and I will show you the final dessert in the coming days.

Here is the list of ingredients and how to prepare it chocolate mascarpone cream, described in steps, step by step:


150 ml whipped cream

1 teaspoon vanilla paste / natural vanilla extract

I put the sour cream in a pot not very high but big enough, which will ensure a faster cooling. When it got close to the boiling point, I put the broken chocolate in cubes. I mixed it in the pot so that all the chocolate was covered with whipped cream.

I left it for about 2 minutes, then I checked with a teaspoon to see if it melted. I mixed until the composition was homogenous. At this point I moved the pot to a cold counter and let the chocolate cool. The composition is small, so in 10 minutes it will reach room temperature. I will help it cool by stirring from time to time in the pot. Since it will not be used for decoration and does not need to decrease slowly to reach the tempering point, the chocolate can be cooled and putting the pot in cold water or if it is cold outside, take the pot out on the balcony for 5 minutes. You don't need to keep it in the fridge for long. It is important that the chocolate is cold, but not from the refrigerator.

During this time I mixed mascarpone with powdered sugar.

I incorporated mascarpone cream in 3 tranches completely cooled chocolate. At the end I added vanilla paste.

I mixed for another 20-30 seconds and the cream was ready.

You can use the cream immediately or keep it in the fridge for 12-24 hours until it reaches dessert.

I kept it in the fridge for 12 hours and it hardened. It was necessary to mix it until I obtained a slightly soft consistency, so that I could put it in the cake.

Whatever dessert you choose to prepare with chocolate cream with mascarpone I am sure you will like.

Now I let you see how I prepared a vanilla cream recipe with butter for cakes and pies and I invite you to subscribe to my YouTube channel.

Roll with mascarpone and chocolate

That's what happened to me, so I quickly made a roll of mascarpone and chocolate. It is a delicious, fine and fluffy cake.

The countertop is so fluffy that you say it's a sponge.

I invite you to try this recipe. The necessary for making this recipe and how to prepare it are presented below.

Ingredients for the mascarpone and chocolate roll recipe

  • -5oua
  • -a pinch of salt
  • -70g old
  • -70ml oil
  • - grated orange or lemon peel
  • -50g cornstarch
  • Cream
  • -250g mascarpone
  • -200g nutella
  • decoration
  • -50ml cream for whipped cream
  • -50g dark chocolate

Chocolate cream with mascarpone

This chocolate cream with mascarpone is so fine, tasty and versatile.

It is very easy to make from just a few ingredients and is suitable for filling cakes and cakes of any kind. It keeps its shape very well and has an excellent outfit, being suitable for layered sweets.

We always celebrate any kind of event, no matter how insignificant it may be for some, for us it is important even on sunny days on a winter day.

The child in me enjoys everything, the visit of my parents, siblings, friends and everything that is beautiful around me. The last cake I filled with this cream was the Spring Dream Cake, with strawberry mousse and the wonderful chocolate cream.

So if you are up to ideas this cream will get you out of trouble. Stay tuned for the list of ingredients, but also for the simple way of preparation.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Add the chocolate, leave for 2-3 minutes and then mix vigorously so as to obtain a homogeneous composition.

Pour the warm, not hot composition over the mascarpone and mix gently.

Using a kitchen mixer, mix lightly until you get a slightly airy and shiny cream.

This was, simply, fast and very suitable for any kind of cake or cake.

Blackberry roll, mascarpone and chocolate icing

Blackberry roll, mascarpone and chocolate icing from: eggs, sugar, flour, cocoa, vanilla bourbon sugar, mascarpone, whipped cream, powdered sugar, blackberry (or blueberry) jam, chocolate, liquid cream, butter.


  • 4 eggs
  • 4 tablespoons sugar
  • 3 tablespoons flour
  • 1 tablespoon cocoa
  • 1/2 sachet of bourbon vanilla sugar

For the cream:

  • 125 g mascarpone
  • 125 g cream
  • 100 g powdered sugar
  • 1/2 sachet of bourbon vanilla sugar
  • a few tablespoons of blackberry (or blueberry) jam

For the glaze:

Method of preparation:

Separate the egg whites from the yolks and beat the egg whites with 3 tablespoons of sugar, and rub the yolk with 1 tablespoon of sugar and vanilla sugar.

Combine the 2 compositions, sift the cocoa mixed with flour on top, spread the resulting composition in a tray lined with baking paper and put the tray in the oven, on the right heat.

When it's ready, take out the tray, leave the sheet to cool and place the prepared cream on top of it. Beat the whipped cream and incorporate the mascarpone cheese into it, not before frothing it with powdered sugar and vanilla sugar.

Mix well and place an even layer on the roll sheet. Put a few tablespoons of blackberry (or blueberry) jam on top, roll lightly and refrigerate for 1 hour.

Glaze the cake with chocolate icing and decorate it with a white chocolate grill. You can also prepare the cake with blueberries, depending on the taste and the season.

Whisk the egg whites with a pinch of salt. When the foam has become hard and sticks to the blades of the mixer, we start to add the sugar spoon by spoon, mixing well after each one. At the end we will get a stiff and glossy foam, which makes spikes when we remove the blades from the mixer. Add the lemon juice and starch and mix gently, mixing with a spatula, with movements from bottom to top.

The composition is placed in an even layer in a large stove tray (40/28 cm) lined with baking paper. Sprinkle with almond flakes

  • almonds are optional, although they do their job very well throughout the story. If you don't have one, don't use it or you can use coconut

Put the tray in the oven, over medium to low heat (or 150 degrees electric oven with ventilation) for about 30 minutes, until the top is browned on top. Remove to a grill and leave to cool, along with the baking paper. Put another sheet of baking paper on the table and turn the top upside down and carefully remove the baking paper.


Cream for whipped cream mix until it begins to gain consistency. Add the sugar and cream cheese and mix until the cream becomes firm and fluffy.

The cream obtained is spread evenly over the counter. Fruit is added, according to preference. I used fresh strawberries, raspberries and frozen blueberries. Roll the top, from the longest edge, as tight as possible. Wrap well in baking paper (or cling film) and refrigerate for at least 1 hour.


For more recommendations, I am waiting for you on the Facebook page HERE


  1. Flannagan

    It is interesting. Can you tell me where I can find more information on this issue?

  2. Wake

    You are not right. I'm sure. I can defend my position. Email me at PM.

  3. Averell

    It agrees, the opinion very entertaining

  4. Claec

    I would like this

  5. Eron

    Thank you !!! You often have very interesting posts! You really lift my spirits.

Write a message