Xmas Swiss roll (buche de Noel) with mascarpone

Merry Xmas with a swiss roll!

 

[Originally published on Dec 24, 2016]
Not a classic one, with mascarpone cheese that is my favorite.
Actually, tiramisu is the most popular recipe in this blog thanks to this cheese, so why not to try one?
I would like to thank Raphael who inspired me with his traditional swiss roll that was a smash!
Thanks also to my daughter that made the final touch with her decoration *kiss*

Time is not money but rest in this festive period, so I will cut short and give you the details :)
 

All the best to you and your dear ones! May this period is restful and calm...

Ingredients (for a BIG roll! split in half otherwise)

Base (30x40cm):
4 eggs
100gr sugar
30gr flour
60gr corn flour
50gr cocoa powder
1/2 teaspoon of baking powder
a grain of salt

Syrup:
Some syrup of canned fruits or make a light syrup to moisten the base cake

Cream:
500gr mascarpone cheese
5 (???) spoonfuls of icy sugar (probably more, better adjust by adding and tasting until I will figure it out :)
vanilla flavor
100ml of cream for chantilly
2-3 spoonfuls of milk

Decoration:
100gr of dark chocolate (grated)


Procedure

Base: Separate egg whites and yolks. Beat yolks with sugar to whiten. Beat whites until thicken. Mix all with the rest of the ingredients for the base smoothly. Pour eveny in a swallow oven dish of 30x40cm that you have cover with parchment paper. Bake at 220 degrees of Celsius and fan for 6 minutes. Take it out of the oven, bush it slightly with the syrup, cover it with a wet cloth and let it cool down.

Cream filling: Mix well the ingredients for the cream and when done, spread 2/3 of it, on the base cake. Sprinkle with the grated dark chocolate and roll slowly.

Final touch: Cover the roll with the rest of the cream by spreading it on top and sprinkle again the chocolate on top. Let it stay overnight in the fridge and serve it cut in slices.
Enjoy!