Subscriber OnlyRecipes

Beth O’Brien’s blackberry and mascarpone Swiss roll

Makes: 1
Course: Dessert
  • 3 eggs
  • 75g caster sugar
  • 75g plain flour
  • ¼tsp salt
  • ½tsp baking powder
  • For the filling:
  • 100g cream
  • 140g mascarpone
  • 1tsp vanilla
  • 15g icing sugar
  • For the jam: (alternatively use 300g of a good quality shop-bought jam)
  • 200g blackberries (fresh or frozen)
  • 150g sugar
  • Juice of half an orange
  • Decoration:
  • 2tbs caster sugar and blackberries or edible flowers (optional)
  1. For the jam, place all ingredients in a medium saucepan over a medium heat and bring to the boil. Allow to simmer until it has reached 104 degrees, or setting point – you can test this by placing a small spoonful on a plate in the freezer for three minutes. When you push your finger through it, it should wrinkle. Place in a container and allow to set fully in the fridge for at least four hours.
  2. Line a 20x30cm tin with baking paper. Preheat the oven to 180 degrees/160 fan.
  3. Place the eggs and sugar in the bowl of a stand mixer with the whisk attachment, or in a large bowl if using a hand-held mixer. Whisk on a medium-high speed for about five minutes, until it has at least doubled in size, and is pale, velvety and voluminous.
  4. Sieve the dry ingredients into a separate bowl, and use a whisk to gently fold into the egg mixture.
  5. Pour into the prepared tin, and level out with a palette knife. Bake for about 12 minutes, until golden and springy to the touch.
  6. While the sponge is baking, lay out a large sheet of baking paper, and sprinkle over the two tablespoons of caster sugar.
  7. When the sponge is baked, let it cool for two minutes, and then flip it out directly on to the paper/caster sugar. Remove the baking paper from the bottom of the sponge, and allow to cool again, but for no longer than five minutes – you still want it to be slightly warm when rolling. Trim the edges with a sharp knife.
  8. Whisk together the ingredients for the filling until thickened and smooth.
  9. Spread the jam over the sponge, followed by the mascarpone filling. Starting at the short end, roll up tightly into a sausage shape. Finish with more mascarpone and a sprinkle of caster sugar, and decorate with fresh blackberries or edible flowers.