Fragile coconut roulade with mascarpone cream – as light as a cloud, ready in no time

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Fragile coconut roulade with mascarpone cream – as light as a cloud, ready in no time recept

Name: Fragile coconut roulade with mascarpone cream – as light as a cloud, ready in no time
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 350 g egg whites (approx. 10–11 egg whites); 150 g powdered sugar; a pinch of salt; 180 g all-purpose flour; 6 g baking powder (approx. ½ packet); 500 g mascarpone (chilled); 120 g powdered sugar; 1 packet of vanilla sugar; 100 g finely grated coconut

Easy to prepare
8 portions
20 minutes

Jan, 17. 12. 2025

Print recipe

The lightest coconut roulade: a light egg-white sheet and a cream of mascarpone and coconut. Exact ingredients, step-by-step instructions, times and number of servings.

Do you love coconut and light roulades? Here is a delicate version made from egg-white dough that is airy and flexible, so it rolls beautifully without cracking. Inside awaits a velvety mascarpone and coconut cream – a combination that literally melts on the tongue. An ideal dessert for coffee, for celebrations, and for festive moments.

For 8 portions

Ingredients

Dough:

350 g egg whites (approx. 10–11 egg whites)
150 g powdered sugar
a pinch of salt
180 g all-purpose flour
6 g baking powder (approx. ½ packet)

Cream:

500 g mascarpone (chilled)
120 g powdered sugar
1 packet of vanilla sugar
100 g finely grated coconut

Preparation procedure

Preparing the baking sheet and oven Preheat the oven to 180 °C. Line the baking sheet with parchment paper.
Egg-white sheet Whisk the egg whites with a pinch of salt to soft peaks, then gradually beat in the powdered sugar and whisk to a stiff, glossy meringue. Combine the flour with the baking powder and gently fold it into the meringue with a spatula. Spread the batter evenly on the baking sheet.
Baking Bake for about 12–15 minutes until the edges are lightly browned. Do not overbake – the sheet must remain flexible.
Rolling while warm Remove the baked sheet from the pan, immediately carefully peel off the parchment paper and, together with a clean damp towel, roll it up from the long side. Let it cool completely.
Mascarpone cream Briefly beat the mascarpone with the powdered and vanilla sugar until smooth. Fold in the coconut.
Filling and finishing Unroll the cooled sheet, spread the cream evenly and roll up again. Transfer the roulade to a platter; you can decorate the surface (coconut, shavings, powdered sugar). Let it firm up in the refrigerator for at least 1 hour.

Total preparation time

Preparation and mixing: 20 minutes
Baking: 12–15 minutes
Cooling and assembly: 60–90 minutes
Total: approx. 1 h 45 min – 2 h 5 min (mostly inactive time)

Number of servings

12–14 slices (depending on slice thickness)

Conclusion

The coconut roulade made from an egg-white sheet is light, delicate and, thanks to the mascarpone cream, wonderfully creamy. It slices well and tastes best chilled – an ideal dessert that looks impressive yet is finished without complications. For a more festive version add a teaspoon of lime zest to the cream or a few drops of rum.