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–+ servings

Sweet Potato Mascarpone Roll

Delight in a Sweet Potato and Mascarpone Gypsy Arm, a unique twist on a classic dessert with creamy mascarpone and natural sweet potato sweetness perfect for any special occasion.
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Prep Time: 20 minutes
Cook Time: 17 minutes
Resting Time: 30 minutes
Total Time: 1 hour 7 minutes
Servings: 8 people
Calories: 350kcal
Cost: $15

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Baking sheet
  • Parchment paper

Ingredients

  • 3 eggs eggs
  • 100 g brown sugar
  • 180 g white sugar
  • 140 g mashed sweet potato
  • 100 g flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 50 g pomade butter
  • 180 g icing sugar (for cream)
  • 1/2 tsp cinnamon (for cream)
  • 1 tsp vanilla paste
  • 250 g mascarpone cheese
  • 220 g whipping cream
  • q.s. icing sugar (for dusting) to taste

Instructions

  • Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
  • In a large mixing bowl, beat the eggs with brown sugar and white sugar until light and fluffy.
  • Add mashed sweet potato and mix until smooth.
  • Sift in flour, baking powder, baking soda, and cinnamon; gently fold into the mixture.
  • Pour the batter onto a baking sheet lined with parchment paper and spread evenly.
  • Bake for 17 minutes until golden brown and springy.
  • Remove from oven, sprinkle icing sugar over baking paper, flip the cake and roll it up with the paper to cool completely.
  • In a bowl, beat pomade butter with icing sugar and cinnamon until creamy.
  • Gradually stir in remaining icing sugar, vanilla paste, and mascarpone cheese until well combined.
  • Add whipping cream and beat until the cream holds stiff peaks.
  • Unroll the cooled sponge cake and spread mascarpone cream evenly, leaving a small border.
  • Re-roll the cake tightly and place it seam-side down on a platter.
  • Cover the roll with remaining mascarpone cream and create a decorative pattern.
  • Optional: sprinkle extra cinnamon on top.

Notes

Try adding a tablespoon of orange zest to the mascarpone cream for a citrusy twist. Wrap the roll tightly in plastic wrap for storage, keeping it fresh for up to 3 days in the refrigerator or up to 2 months in the freezer. Serve at room temperature for the best flavor and texture.

Nutrition

Calories: 350kcal | Carbohydrates: 40g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 50mg | Potassium: 190mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1200IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
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