Go Back Email Link
–+ servings
Three slices of chocolate peach Swiss roll displaying a beautiful internal cream and fruit spiral on a dessert plate.

Chocolate Peach Swiss Roll with Creamy Mascarpone

Course: Cakes, Dessert
Cuisine: International
Diet: Kosher, Low Salt, Vegetarian
Keyword: chocolate peach swiss roll, chocolate swiss roll, mascarpone peach roulade, mascarpone roulade, peach mascarpone cake roll, peach roulade
Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 6 servings
Calories: 546kcal
Author: Timea
An elegant, easy chocolate peach Swiss roll featuring a light cocoa sponge wrapped around a creamy vanilla-orange mascarpone filling and sweet chopped peaches.
Print Recipe
Metrics - US Customary

Equipment

  • 1 electric hand mixer
  • 1 large oven tray

Ingredients

Chocolate Sponge Base

  • 6 pcs eggs large
  • 6 tablespoon sugar granulated
  • 2 tablespoon sunflower oil or vegetable oil
  • 4 tablespoon flour all-purpose
  • 2 tablespoon cocoa use good quality Dutch cocoa

Creamy Peach Mascarpone Filling

  • 300 g mascarpone it's better for this recipe
  • 200 ml double cream heavy cream
  • 120 g powdered sugar icing sugar
  • 1 teaspoon vanilla essence or extract
  • 1 teaspoon orange essence or extract
  • 240 g peaches canned, chopped

Instructions

Make the Chocolate Cake

  • Preheat and Prep: Preheat your oven to 180°C (350°F) and line a large baking tray with a sheet of parchment paper.
  • Whip the Base: In a large bowl, combine the 6 large eggs and 6 tablespoons of granulated sugar. Using an electric hand mixer, whisk on high speed for about 10 minutes until the mixture becomes pale, thick, and has doubled in volume.
    Thick, pale egg and sugar foam whipped to high volume for a flexible chocolate sponge.
  • Incorporate Oil: Pour in 2 tablespoons of sunflower oil and continue mixing on low speed for a few seconds until fully incorporated.
  • Sift and Fold: Sift 4 tablespoons of all-purpose flour and 2 tablespoons of cocoa powder directly over the egg mixture. Using a silicone spatula, gently fold the dry ingredients into the wet mixture until fully incorporated, being careful not to deflate the trapped air.
    Smooth chocolate Swiss roll batter fully incorporated in a mixing bowl.
  • Bake: Pour the batter evenly onto your prepared baking tray and spread it out right to the edges. Bake for approximately 15 minutes, or until the cake gently springs back when lightly touched.
    Freshly baked chocolate sponge cake cooling in a baking tray.
  • The Initial Roll: Remove from the oven and let the cake cool completely right on the tray. Once cooled, take the cake out of the pan with the baking paper attached and invert it onto a clean work surface. Gently roll the cake into a loose cylinder from the short end and place it in the refrigerator to chill while you make the cream.
    Warm chocolate sponge cake rolled into a loose cylinder with parchment paper to prevent cracking.

Prepare the Filling & Fruit

  • Whip the Cream: In a large mixing bowl, combine 300g of mascarpone cheese, 200ml of double cream, and 120g of powdered sugar. Starting on a low speed, whisk with your electric mixer to combine, then increase to medium-high. Whisk until the mixture is smooth, light, and holds firm peaks.
    Whipped peach mascarpone cake roll filling holding firm, stable peaks.
  • Add Flavor: Add 1 teaspoon of vanilla extract and 1 teaspoon of orange extract. Mix on medium speed for a few seconds until the extracts are evenly distributed throughout the cream. Do not overmix!
  • Prep Peaches: Drain your 240 g of canned chopped peaches thoroughly to remove excess syrup. Dice them into small, even pieces.
    Finely diced canned peaches thoroughly drained on a cutting board.

Assemble and Chill

  • Layer the Cream: Gently unroll the chilled chocolate sponge onto a clean surface, keeping the parchment paper underneath. Spread the mascarpone cream evenly over the surface of the cake, leaving a small 1 cm border around the edges.
    Spreading a smooth layer of velvety mascarpone cream onto an unrolled chocolate sponge.
  • Add Fruit: Scatter your drained, chopped peaches evenly across the top of the mascarpone cream layer.
    Scattering finely diced sweet peaches evenly over a mascarpone cream layer.
  • Roll and Wrap: Carefully roll the cake back up from one of the short ends, using the parchment paper to assist you. Roll tightly and evenly so the filling stays enclosed.
    Rolling up the chocolate peach Swiss roll tightly using parchment paper.
  • Set in Fridge: Wrap the chocolate roll tightly in cling film or fresh parchment paper. Place it in the refrigerator to chill for at least 4 hours (or preferably overnight) before slicing and serving.
    Slicing a chilled chocolate peach Swiss roll with a sharp knife to show the internal cream spiral.

Video

Notes

  • Grainy Mascarpone Warning: Be careful not to overmix the filling cream. Because mascarpone has a very high fat content, over-whisking can cause it to separate and become grainy. Stop the mixer the exact moment it holds stable peaks.
  • Drain the Fruit Well: If your canned peaches are packed in heavy syrup, let them sit in a strainer and pat them dry with a paper towel. Excess syrup will leak into your filling and make the sponge cake soggy.
  • Clean Slicing Secret: For beautiful, neat presentation slices, ensure the roll is chilled for at least 4 hours so the cream sets firmly. Use a long, sharp chef's knife and wipe the blade completely clean with a damp cloth between every single cut.
  • Storage Tips: Store the wrapped roll or individual slices in an airtight container in the refrigerator. It stays fresh and delicious for up to 2 to 3 days!

Nutrition

Calories: 546kcal | Carbohydrates: 43g | Protein: 6g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 92mg | Sodium: 44mg | Potassium: 114mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1329IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg
QR Code linking back to recipe