Raspberry White Chocolate Roll Delight

Raspberry White Chocolate Roll Delight is a beautiful, delicate dessert that’s perfect for special occasions or when you want to treat yourself to something indulgent and fruity. The soft sponge cake is filled with a luscious white chocolate mousse and tangy raspberry jam, creating a delightful balance of flavors. With its elegant presentation, this dessert is sure to impress your guests and satisfy any sweet tooth!

Ingredients:

For the Sponge Cake:

4 large eggs, at room temperature
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking powder
A pinch of salt

For the White Chocolate Mousse:

6 oz white chocolate, chopped
1/2 cup heavy cream
1/2 cup mascarpone cheese (or cream cheese)
1/4 cup powdered sugar
1 tsp vanilla extract

For the Raspberry Filling:

1/2 cup raspberry jam or puree
Fresh raspberries (for garnish, optional)

For the Whipped Cream (Optional Garnish):

1/2 cup heavy cream
1 tbsp powdered sugar
1 tsp vanilla extract

Instructions:

1. Make the Sponge Cake:

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, and lightly grease it.
In a large bowl, whisk the eggs and sugar together until light and fluffy (about 5-7 minutes) using an electric mixer.
Add the vanilla extract and continue mixing.
In a separate bowl, sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture, careful not to deflate the batter.
Pour the batter into the prepared pan and spread it evenly.
Bake for 10-12 minutes, or until the cake is lightly golden and a toothpick inserted comes out clean.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
When the cake is done, immediately invert it onto the powdered sugar-dusted towel, remove the parchment paper, and carefully roll the cake up with the towel inside. Let it cool completely.

2. Make the White Chocolate Mousse:

In a heatproof bowl, melt the white chocolate in the microwave in 20-second intervals, stirring in between until fully melted and smooth.
In another bowl, whip the heavy cream to soft peaks.
In a third bowl, whisk the mascarpone cheese (or cream cheese), powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the melted white chocolate into the mascarpone mixture, followed by the whipped cream, until everything is well incorporated. Chill the mousse for 15-20 minutes to firm up.

3. Assemble the Cake:

Once the sponge cake has cooled, carefully unroll it and spread a thin layer of raspberry jam or puree over the entire surface.
Then, spread an even layer of the white chocolate mousse over the jam.
Carefully re-roll the cake, ensuring it’s tightly rolled but not too tight to avoid cracking. Place the roll seam-side down on a serving platter.

4. Optional Garnish:

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Pipe or spread the whipped cream on top of the roll.
Garnish with fresh raspberries for a burst of color and flavor.

5. Chill and Serve:

Chill the Raspberry White Chocolate Roll in the refrigerator for at least 1 hour before serving. This helps the flavors to meld and the mousse to firm up.
Slice the cake into generous portions and serve with additional fresh raspberries if desired.

Tips:

If you prefer a firmer mousse, add a bit of gelatin to the mixture before folding in the whipped cream.
You can also drizzle some raspberry sauce or a little extra raspberry jam on top of the roll for extra flavor and a pop of color.
If the cake cracks while rolling, don’t worry! Just carefully press it together and cover it with whipped cream or garnish to hide any imperfections.

Raspberry White Chocolate Roll Delight is a stunning dessert with a perfect balance of sweetness from the white chocolate and tartness from the raspberries. The soft sponge and creamy mousse will melt in your mouth, making it a showstopper at any gathering!