PUMPKIN ROULADE WITH MASCARPONE AND WHITE CHOCOLATE
Take your pumpkin spice cake to the next level with this pretty, party-worthy presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Butter a rimmed baking sheet and line with parchment, leaving a slight overhang on short ends. Butter parchment and dust with flour.
- Whisk flour, ginger, cinnamon, nutmeg, baking soda, baking powder and salt in a medium bowl until thoroughly combined. Set aside. Lay a clean kitchen towel on a flat surface and dust with 1/4 cup confectioners' sugar.
- In the bowl of an electric mixer fitted with paddle attachment, cream eggs and sugar on medium-high speed until pale and fluffy and tripled in volume, about 10 minutes. Reduce speed to low and add pumpkin puree. Mix until combined, about 2 minutes. Turn mixer off and sift half of flour mixture over the top. Gently fold into the batter than repeat with remaining dry mixture. Spread evenly onto prepared baking sheet with an offset spatula and bake until the cake springs back in the center and begins to pull away from edges, about 12 minutes. Let cool 10 minutes then invert onto sugar-dusted towel. Fold the sides of the towel over the cake and gently roll the cake lengthwise. Let cool completely, about 20 minutes.
- In a small saucepan, bring cream just to a simmer. Pour over white chocolate set in a small bowl, making sure chocolate is fully covered. Let sit 5 minutes. Stir until smooth. In a medium bowl stir mascarpone with a rubber spatula until smooth. Add half the ganache and stir to combine. Repeat with remaining half, then whisk and continue to whip until just beginning to hold soft peaks and the mixture is spreadable. Stir in orange zest. Unroll pumpkin cake and evenly spread 2 cups of filling over the top, leaving a 1/2-inch border on long sides. Gently roll again and place in refrigerator to chill, 15 to 20 minutes. Dust with confectioners' sugar, slice and serve.
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Y G
[email protected]I love this recipe!
Roberto Flamenco
[email protected]This roulade is the perfect fall dessert.
hassan Baloc
[email protected]This roulade is a bit time-consuming to make, but it's worth it.
Reagan Holland
[email protected]I'm not a big fan of pumpkin, but I loved this roulade.
Muhsin Bashir
[email protected]This roulade is so easy to make and it's always a crowd-pleaser.
Dominic Tapia
[email protected]I love this recipe! The roulade is always a hit with my family and friends.
Mubashar Saleem
[email protected]This roulade is the perfect fall dessert. It's warm and comforting, and the pumpkin flavor is perfect for the season.
Abdulkareem Olaitan
[email protected]I made this roulade for my Thanksgiving dinner and it was a huge hit. Everyone loved it!
Sh Mani
[email protected]This roulade is a bit time-consuming to make, but it's worth it. It's so delicious and impressive-looking.
Noemí Fervenza Rosales
[email protected]I'm not a big fan of pumpkin, but I loved this roulade. The mascarpone and white chocolate filling really balanced out the pumpkin flavor.
Aslam Safi
[email protected]This roulade is so easy to make and it's always a crowd-pleaser. I love the combination of pumpkin and white chocolate.
Fida hussain Mughal
[email protected]I've made this roulade several times and it's always a hit. It's a great way to use up leftover pumpkin puree.
Judith Ogweno
[email protected]This was the perfect dessert for my fall party. It was festive and delicious.
Mr Nasir
[email protected]This roulade is a showstopper! It's so beautiful and delicious. I'm so glad I found this recipe.
Nayon das
[email protected]I love this recipe! The roulade is always a hit with my family and friends. It's so easy to make and it always turns out perfect.
Jiya Samiya
[email protected]This roulade is absolutely delicious! The pumpkin cake is moist and flavorful, and the mascarpone and white chocolate filling is rich and creamy. It's the perfect dessert for any occasion.
aynaz noroozian
[email protected]This was my first time making a roulade, and it turned out great! The pumpkin cake was light and fluffy, and the mascarpone and white chocolate filling was smooth and creamy. I will definitely be making this again.
Hellen Shisanya
[email protected]I made this roulade for a potluck and it was a huge success! Everyone loved it, and I got so many compliments. The recipe was easy to follow and the roulade turned out perfectly.
Mariah Dowling
[email protected]This pumpkin roulade was a hit at my Thanksgiving dinner! The mascarpone and white chocolate filling was rich and creamy, and the pumpkin cake was moist and flavorful. I'll definitely be making this again next year.