Red Fruit Rolled Log

Ingredients

• 4 units eggs (whites and yolks separated)
• 125 g granulated sugar
• 1 pinch salt
• 5 ml liquid vanilla (about 1 teaspoon)
• 125 g all-purpose flour
• 5 g baking powder (½ packet)
• 15 ml vegetable oil (to grease the baking mat)
• 350 g mascarpone
• 30 g powdered sugar
• 300 ml heavy cream (35% fat) (very cold)
• 120 g red fruit coulis (60 g for the whipped cream, the rest to soak the sponge)
• 200 g frozen red fruits (strawberries, raspberries, blueberries) (thawed before use)
• 30 g white chocolate (for shavings)
• 5 units mint leaves (for decoration)

Instructions

1. Separate whites and yolks

   Separate the egg whites from the yolks into two separate bowls. Add a pinch of salt to the whites.

   Time: PT5M

2. Whip the egg whites

   Whisk the whites on medium then high speed until firm peaks form.

   Time: PT5M

3. Incorporate sugar and yolks

   Add the granulated sugar to the whipped whites, then fold in the yolks one by one and the liquid vanilla.

   Time: PT3M

4. Add flour and leavening

   Sift the flour and baking powder, then gently fold them into the batter using a spatula with folding motions.

   Time: PT4M

5. Prepare the baking mat

   Sprinkle the silicone mat with a tablespoon of flour, add a drizzle of oil and spread evenly.

   Time: PT2M

6. Pour and spread the batter

   Pour the batter onto the mat, spread it with a spatula to obtain an even layer, then lightly tap the tray on the countertop to release air bubbles.

   Time: PT2M

7. Bake the sponge

   Place the mat on a rack in a pre‑heated oven at 180°C for 8 to 10 minutes, until the surface is lightly golden.

   Time: PT10M

   Temperature: 180°C

8. Cool and unmold

   Remove the sponge, let it warm for 5 minutes, dampen a kitchen towel, place it flat, lay a sheet of parchment paper on top, loosen the edges with a knife and transfer the sponge onto the paper.

   Time: PT5M

9. Roll and cool the sponge

   Gently roll the sponge in the parchment paper then in the towel, let cool for 15 minutes before unrolling.

   Time: PT15M

10. Prepare the mascarpone whipped cream

    In a cold bowl, mix the mascarpone, powdered sugar, very cold heavy cream and vanilla. Whisk on high speed until a firm consistency is reached.

    Time: PT8M

11. Divide the whipped cream

    Divide the whipped cream into two equal parts using a spatula.

    Time: PT1M

12. Flavor one half with coulis

    Fold 60 g of red fruit coulis into one half of the whipped cream and gently whisk to homogenize.

    Time: PT2M

13. Moisten the sponge

    Brush the surface of the sponge with the remaining red fruit coulis, spreading evenly with a spatula.

    Time: PT2M

14. Spread the plain whipped cream

    Spread the plain half of the mascarpone whipped cream over the entire surface of the sponge.

    Time: PT3M

15. Add the red fruits

    Scatter the thawed red fruits over the whipped cream.

    Time: PT2M

16. Roll the log

    Roll the sponge tightly onto itself, re‑wrap it in the parchment paper and press with a spatula to obtain a compact roll.

    Time: PT5M

17. Chill

    Place the wrapped log in the refrigerator for at least 1 hour (or overnight).

    Time: PT0M

18. Apply the white layer

    After chilling, spread a thin layer of plain mascarpone whipped cream over the entire surface of the log and smooth with a cake scraper or parchment paper.

    Time: PT5M

19. Transfer to serving plate

    With two spatulas, gently slide the log onto the presentation plate.

    Time: PT2M

20. Decorate the top

    Using a 6B piping tip, pipe the red fruit whipped cream on top, scatter white chocolate shavings, a few red fruits and mint leaves.

    Time: PT5M

Nutrition Facts

Calories

510

Protein

8 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of granulated sugar: cane sugar
• Instead of liquid vanilla: vanilla extract
• Instead of all-purpose flour: wheat flour, gluten‑free flour
• Instead of baking powder: pastry leavening
• Instead of vegetable oil: melted butter
• Instead of mascarpone: thick cream cheese
• Instead of powdered sugar: granulated sugar
• Instead of heavy cream (35% fat): whipping cream
• Instead of red fruit coulis: red fruit jam
• Instead of frozen red fruits (strawberries, raspberries, blueberries): fresh red fruits
• Instead of white chocolate: milk chocolate
• Instead of mint leaves: red basil leaves

Equipment Needed

• mixing bowl
• electric or manual whisk
• silicone spatula (Mary)
• sieve
• silicone baking mat 40 × 30 cm
• parchment paper
• clean kitchen towel
• preheated oven
• oven rack
• large spatula
• piping bag with 6B tip (optional)
• bread knife
• chocolate grater (economical) (optional)
• kitchen scale

Critical Steps — Do Not Skip

• Whip the egg whites to firm peaks
• Do not overbake the sponge (avoid biscuit texture)
• Let the sponge cool completely before rolling
• Roll the log tightly so it keeps its shape

Chef Tips from the Video

• Sift the flour twice to avoid lumps.
• Use a slightly dampened towel to prevent the sponge from cracking when unrolling.
• For a mirror effect, smooth the white layer with a palette knife dipped in hot water.

Troubleshooting

Storage

Refrigerator: Store the log in the refrigerator, covered with plastic film, for up to 3 days.

Freezer: Can be frozen for 1 month, well wrapped in cling film then in a freezer bag.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the sponge the day before and keep it in the refrigerator, wrapped in plastic film.
• Prepare the mascarpone whipped cream ahead and keep it chilled; it stabilizes better.
• The assembly can be done the day before; the log will be even more flavorful after chilling.