For the Sponge
- 6 eggs (separated)
- ¾ cup granulated sugar
- 1 cup all-purpose flour (sifted)
- 1 tsp Pure Vanilla Extract
- Pinch of salt
For the Cream
- 2 packages mascarpone (about 16 oz total)
- ½ cup heavy cream
- ⅓–½ cup powdered sugar
- 1 tsp Madagascar Bourbon Pure Vanilla Extract
For the Filling & Decoration
- Fresh raspberries
- Fresh blueberries
- Mint leaves
- Powdered sugar (for dusting)
Directions
Prepare the Sponge
- Separate the egg whites from the yolks.
Using a mixer, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue mixing until the mixture becomes glossy. Add the vanilla extract.
- Slowly add the egg yolks, one by one, mixing on low speed until combined.
- Sift the flour through a sieve and gently fold it into the batter using a spatula (do not use the mixer at this stage).
- Spread the batter evenly onto a lined baking sheet and bake at 350°F (175°C) for about 10–12 minutes, until lightly golden. Once baked, remove the sponge from the oven and gently roll it while still warm. Set aside to cool.
Prepare the Cream
- In a bowl, mix mascarpone, heavy cream, powdered sugar, and vanilla until smooth and creamy.
Assemble & Decorate
- Unroll the cooled sponge. Spread most of the mascarpone cream evenly, leaving a little for the top.
- Add fresh raspberries and blueberries, then gently roll the cake back up.
- Spread the remaining mascarpone cream on top. Decorate with raspberries, blueberries, and fresh mint leaves. Finish with a light dusting of powdered sugar.
For the Sponge
- 6 eggs (separated)
- ¾ cup granulated sugar
- 1 cup all-purpose flour (sifted)
- 1 tsp Pure Vanilla Extract
- Pinch of salt
For the Cream
- 2 packages mascarpone (about 16 oz total)
- ½ cup heavy cream
- ⅓–½ cup powdered sugar
- 1 tsp Madagascar Bourbon Pure Vanilla Extract
For the Filling & Decoration
- Fresh raspberries
- Fresh blueberries
- Mint leaves
- Powdered sugar (for dusting)
Directions
Prepare the Sponge
- Separate the egg whites from the yolks.
Using a mixer, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue mixing until the mixture becomes glossy. Add the vanilla extract.
- Slowly add the egg yolks, one by one, mixing on low speed until combined.
- Sift the flour through a sieve and gently fold it into the batter using a spatula (do not use the mixer at this stage).
- Spread the batter evenly onto a lined baking sheet and bake at 350°F (175°C) for about 10–12 minutes, until lightly golden. Once baked, remove the sponge from the oven and gently roll it while still warm. Set aside to cool.
Prepare the Cream
- In a bowl, mix mascarpone, heavy cream, powdered sugar, and vanilla until smooth and creamy.
Assemble & Decorate
- Unroll the cooled sponge. Spread most of the mascarpone cream evenly, leaving a little for the top.
- Add fresh raspberries and blueberries, then gently roll the cake back up.
- Spread the remaining mascarpone cream on top. Decorate with raspberries, blueberries, and fresh mint leaves. Finish with a light dusting of powdered sugar.
