Instructions:
1. Prepare the sponge cake:
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Preheat the oven to 180°C (350°F). Line a 25×30 cm (10×12 inches) baking sheet with parchment paper.
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In a large bowl, beat the eggs with the sugar using an electric mixer or whisk until light and fluffy. The mixture should triple in volume and become pale and smooth.
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Gently sift the flour, baking powder, and salt together, then fold it into the egg mixture using a spatula. Be careful not to deflate the mixture—use gentle folding motions.
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Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula.
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Bake for 10-12 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
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Once baked, remove from the oven and let the cake cool for a few minutes. Place a clean kitchen towel on your counter, sprinkle it lightly with powdered sugar, and carefully invert the cake onto the towel. Remove the parchment paper.
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While the cake is still warm, gently roll it up with the towel to form a log. This will help the cake maintain its shape when you unroll it later. Let it cool completely.
2. Prepare the filling:
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While the cake is cooling, prepare the mascarpone cream. In a bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth.
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In a separate bowl, whip the heavy cream until stiff peaks form. Then, gently fold the whipped cream into the mascarpone mixture to create a light, fluffy filling.
3. Prepare the strawberries:
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Slice the fresh strawberries and place them in a bowl. If desired, add a tablespoon of lemon juice and a bit of sugar to macerate them. Let them sit for about 10-15 minutes to draw out the juices and make them more flavorful.
4. Make the syrup (optional):
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In a small saucepan, heat the water, sugar, and lemon juice (if using) over low heat. Stir until the sugar is dissolved, then remove from heat and let it cool. This syrup will help moisten the cake as you roll it.
5. Assemble the roll:
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Unroll the cooled sponge cake gently. If you find it difficult to unroll, you can use a small amount of the syrup to moisten the surface and make it more pliable.
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Brush the surface of the cake with the syrup to add moisture and flavor.
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Spread an even layer of the mascarpone filling over the cake, leaving a small border around the edges.
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Evenly distribute the sliced strawberries over the mascarpone cream.
6. Roll and refrigerate:
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Carefully roll the cake back up, starting from one edge, using the towel to help guide it if necessary. Be gentle so you don’t tear the cake.
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Once rolled, wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to set and allow the flavors to meld together.
7. Serve:
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Before serving, dust the top of the rotolo with a little powdered sugar or garnish with extra strawberries. You can also drizzle a little chocolate syrup on top for added flavor, if desired.
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Slice and serve chilled for a refreshing and light dessert.
Tips:
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Sponge cake: If the sponge cake is too thick or difficult to roll, make sure you gently fold in the flour and don’t overmix, as this can cause the cake to be dense. Also, rolling it while warm helps prevent cracking.
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Filling variations: You can add a few tablespoons of lemon zest or a splash of liqueur (like limoncello) to the mascarpone cream for extra flavor.
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Fruits: If you don’t have strawberries, you can substitute them with other berries like raspberries, blueberries, or even peaches.
Serving Suggestions:
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Serve the Rotolo di Pan di Spagna alle Fragole as a light dessert after a meal or at afternoon tea.
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It pairs well with a glass of Prosecco or white wine.
This Rotolo di Pan di Spagna alle Fragole is a perfect way to showcase fresh strawberries in a beautiful and elegant dessert. Its softness, combined with the sweet creaminess of the mascarpone and the natural sweetness of strawberries, makes it an irresistible treat!
