Name: Banana roll with mascarpone without flour: A delicate dessert that melts on the tongue
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 6 eggs (size M); 1/2 teaspoon salt; 6 tablespoons granulated sugar; 3 tablespoons cocoa; 1 teaspoon baking powder; 500 g mascarpone; 250 g whipping cream; 1 packet vanilla sugar; 6 tablespoons powdered sugar; 2 tablespoons cocoa; 150 g dark chocolate; 4 tablespoons oil; 2 bananas

Preheat the oven to 170 °C and line a 30×40 cm baking sheet with parchment paper. Separate the egg whites from the yolks. Whip the egg whites with the salt into stiff peaks.

Gradually whisk in the yolks and then the sugar, spoonful by spoonful. Add the cocoa and finally fold in the baking powder.

Spread the batter onto the sheet and bake for approximately 10 minutes. After baking, let the sponge cool.

For the cream, mix the mascarpone with the vanilla and powdered sugar. Fold in the cream and whisk briefly. Take one third of the cream and mix the cocoa into it.

Transfer the sponge to a clean towel, peel off the paper and spread the white cream over the entire surface. Spread the cocoa cream over only two-thirds of the surface. Place whole bananas at the edge and, using the towel, roll the roulade tightly.

Place the roll on a wire rack. Melt the chocolate with the oil and pour over the entire surface; you can create decorative stripes to taste. Let chill for at least 3 hours.

Banana roll with mascarpone without flour: A delicate dessert that melts on the tongue

Banana roll with mascarpone without flour: A delicate dessert that melts on the tongue recept

For 10 portions

Ingredients

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Cream:

Topping:

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Preparation procedure

Total preparation time

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