Pumpkin Swiss Roll with Mascarpone Cream
This pumpkin Swiss roll combines a soft, lightly spiced pumpkin sponge with a rich, creamy mascarpone filling. Flavored with cinnamon, ginger, and nutmeg, it's a beautiful fall dessert that's perfect for holiday gatherings or enjoying with a cup of coffee.
Ingredients
- 200 g granulated sugar
- 180 g roasted pumpkin purée cooled and well drained
- 70 g all-purpose flour
- 30 g icing sugar (powdered sugar) plus extra for the towel and serving
- 3 large eggs
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- butter for greasing
For the filling
- 340 g cold mascarpone
- 160 g icing sugar
- 3 tbsp cold heavy whipping cream 35% fat
Instructions
- Heat the oven to 190°C/ 375°F, convection setting. Butter and line a 45 × 33 cm (18 × 13 inches) tray. Combine flour, baking powder, bicarbonate of soda, spices and salt.
- Whisk eggs, granulated sugar and the 30 g (2 tbsp) icing sugar for about 3 minutes until airy. Mix in the cooled, drained purée.
- Gently fold in the dry ingredients. Spread evenly in the tray and bake for 12–15 minutes until set and lightly springy.
- Immediately invert the warm sponge onto a clean kitchen towel generously dusted with icing sugar. Carefully remove the parchment paper, then roll the sponge from one of its long edges, keeping the towel inside. Leave it rolled until completely cool. This helps prevent cracking when the sponge is filled.
- Mix cold mascarpone and icing sugar on low to medium speed. Gradually add cream and beat briefly, only until the mixture holds its shape.
- Unroll the cooled sponge, spread with filling leaving a small border and reroll without the towel. Chill until firm. Dust with icing sugar and slice.
Notes
Tip: Avoid overbeating mascarpone, as it may split.
Tried this recipe?Let us know how it was!