Biscuit roll Red velvet with mascarpone cream and cranberry-apple soak
Today I decided to bake a very delicious Red Velvet Sweet Sponge Roll with caramel mascarpone buttercream, which has a subtle coffee shade. In addition, the sponge cake is covered with a sour fruit and berry filling made from apples and cranberries. Such impregnation for biscuits is in perfect harmony with all the components of the dessert and subtly emphasizes its taste. A step-by-step photo recipe will help you easily and easily make an exquisite Red Velvet Biscuit Roll at home.
We will need:
- 1 ready-made red velvet roll biscuit ;
- 150 grams of cranberry-apple impregnation for biscuit ;
- 1.5 teaspoons of vanilla powdered sugar for sprinkling;
For cream:
- 400 ml 33% cream;
- 250 grams (1 can) mascarpone cheese 78%;
- 1 teaspoon of ground coffee + 25 ml of boiling water;
- 90 grams of vanilla powdered sugar;
- 2 tablespoons of caramel .
How to cook Red Velvet Biscuit Roll with Buttercream and Berry Impregnation
While the baked biscuit cake for the roll is cooling (you can find a step-by-step recipe for a red biscuit at the link in the ingredients), let's take care of the filling.
Butter cream with mascarpone for roll
Pour boiling water over the brewed coffee, let it brew and leave it to cool.
We take cold cream, pour it into a tall glass and start whipping at low speed of the blender. Then, add the icing sugar one tablespoon at a time and continue beating. As soon as all the powder has been poured, increase the speed of the mixer. Whip cream with powder until soft peaks. That is, the cream has almost doubled in volume, a thick consistency has appeared, but when the whisk is raised, the peak does not hold a dense shape.
Mix mascarpone (room temperature) with caramel and beat until they are completely combined. Then, we filter the cold coffee through a fine sieve and pour it into the mascarpone, whisk. Now you need to shift all the cream into a bowl with mascarpone, caramel and coffee. Start beating at medium speed until you get a smooth texture. At this stage, the main thing is not to break the cream. The cream should turn out as shown in the photo. It is very convenient to lubricate cakes with this mascarpone butter cream, or to form flowers to decorate cakes.
Assembling the Red Velvet Biscuit Roll
1.5 tsp fruit and berry impregnation is transferred to the cornet. She will go to decorate the roll. Next, we unfold the completely cooled biscuit roll, apply a thin layer of cranberry-apple impregnation and level it with a spatula.
Spread the mascarpone cream in the next layer, level it, not reaching the top edge of about five centimeters.
Roll very gently. To decorate the dessert, we apply thin strips of impregnation on top in a chaotic direction.
Dust with powdered sugar through a sieve.
We cut off uneven ends from each edge of the roll and ... a beautiful and very tasty Red Velvet biscuit roll is ready!
We send the finished dessert to the refrigerator to soak and wait for its release on the festive table.
you liked roll recipe 🙂
