Blueberry and Mascarpone Swiss Roll
Tom A created this dish for Great British Bake Off ™ Series 16. A vivid green sponge carries a piped tartan inlay, coiled around a blueberry compote and softly whipped mascarpone cream. Paul Hollywood and Prue Leith praised its neat pattern, clean spiral and exceptionally light sponge and filling, and it earned a strong result in the opening Cake Week signature round.
- Time: 180 min
Source: Relaxed Recipes
Ingredients
- FOR THE TARTAN INLAY PASTE
- Unsalted butter, softened — 3 tbsp
- Icing sugar — 1/3 cup
- Large egg white — 1
- All-purpose flour — 1/3 cup
- Gel food colouring — forest green + navy/royal blue
- FOR THE GREEN SPONGE
- Large eggs — 4
- Caster sugar — 1/2 cup + 2 tbsp
- Vanilla extract — 1 tsp
- Gel food colouring — forest green
- All-purpose flour — 3/4 cup , sifted
- Fine salt — 1/8 tsp
- Unsalted butter, melted — 1 tbsp , cooled; optional
- FOR THE BLUEBERRY COMPOTE
- Blueberries — 2 cups , fresh or frozen
- Granulated sugar — 1/4 cup
- Lemon juice — 1 tbsp
- Lemon zest — 1/2 tsp
- Cornstarch — 2 tsp, slurried with 1 tbsp cold water
- FOR THE MASCARPONE CREAM
- Mascarpone, cold — 1 cup
- Heavy cream, cold — 1/2 cup
- Icing sugar — 1/4 cup
- EQUIPMENT
- Swiss roll tin / jelly-roll pan, about 13 × 9 in
- Stand mixer with whisk attachment
- small piping bags with fine plain nozzles
- Offset spatula or palette knife
- Fine-mesh sieve
- Baking parchment and a clean tea towel
- Small saucepan
- Gel food colouring
- Cooling rack and a sharp serrated knife