Preparation
1. Prepare the roll
Preheat the oven to 180°C and line a rectangular baking tray with baking paper.
In a bowl, beat the eggs with the sugar until the mixture is light and fluffy.
Sift the flour and potato starch, gently incorporating them into the egg mixture.
Add the vanilla extract and a pinch of salt, mixing with a spatula.
Pour the mixture into the pan and level it evenly. Bake for 8-10 minutes.
2. Roll up the base
Remove the roll from the oven and turn it over onto a clean tea towel dusted with icing sugar.
Gently remove the baking paper and roll up the base with the tea towel, leaving it to cool completely.
3. Prepare the mascarpone cream
Whip the fresh cream until soft.
In a separate bowl, mix the mascarpone with the icing sugar and vanilla extract.
Gently fold the whipped cream into the mascarpone until you obtain a smooth and fluffy cream.
4. Fill and decorate the log
Gently unroll the base and spread an even layer of mascarpone cream.
Distribute the fresh raspberries on the cream and roll the cake up again.
Cover the roll with the remaining cream and decorate with raspberries, a dusting of icing sugar and, if you like, mint leaves.
5. Serve
Transfer the log to a serving dish and let it rest in the refrigerator for at least 1 hour before serving.
Cut into slices and enjoy this dessert masterpiece!
Tips and variations
Chocolate gluttony: Add dark chocolate chips to the mascarpone cream.
Mixed fruits: Replace the raspberries with strawberries, blueberries or a mix of berries.
For a special touch: Add a teaspoon of raspberry liqueur to the cream for a more intense flavor.
The mascarpone and raspberry log is the ideal dessert for your special occasions, a gourmet journey that will conquer the hearts of all your guests!
