Pumpkin Mascarpone Roulade
Serves 1010 mins prep15 mins cook
A tender pumpkin cake roll filled with a rich, creamy mascarpone buttercream that creates an elevated version of the classic holiday pumpkin roll.
0 servings
What you need
Instructions
Make the pumpkin cake... 0 Preheat your oven 375 degrees 2 Prepare a 10”x15” baking sheet or jelly roll pan by greasing and lining with parchment paper. Lightly grease the parchment paper and set aside for now 3 In a large bowl, beat 3 large eggs, 3/4 cup of granulated sugar and 1/4 cup of brown sugar until light and fluffy 4 Add 2/3 cup of pumpkin purée and a teaspoon of vanilla extract and mix to combine 5 Add 3/4 cup all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon of ginger, 1/4 teaspoon of nutmeg and 1/4 teaspoon salt and mix until just combined 6 Pour the batter into the prepared pan and spread evenly 7 Bake in a 375 degree oven for 11-14 minutes or until the cake is set and a toothpick will come out of the center clean 9 While the cake is baking, open a thin kitchen towel and sprinkle 1/4 cup of confectioners sugar over the entire surface of the towel 10 When the cake is done, carefully transfer the pan onto a heat proof surface and immediately invert the cake onto the prepared towel 11 Carefully peel the parchment paper off of the warm cake and roll it up into the towel starting on the short end. Transfer the rolled cake onto a cooling rack and allow it to fully cool Make the mascarpone buttercream filling... 12 While the cake is cooling, use an electric hand mixer to whip 8 ounces of softened mascarpone with 6 tablespoons of softened butter, 2 tablespoons of heavy cream, a teaspoon of vanilla extract and a pinch of salt until creamy 13 Add confectioners sugar 1/2 cup at a time until the consistency is thick and creamy (between 1 1/2 and 2 cups total) Assemble the pumpkin roulade... 15 As soon as the cake is fully cooled, carefully unroll it, spread the filling evenly over the inner surface and re-roll the cake 16 Discard the towel and wrap the roll in a sheet of parchment paper and then tightly in plastic wrap 17 Chill until ready to serve (at least 2 hours) 18 Garnish with a dusting of confectioners sugar before slicingView original recipe