Raspberry Roll

Hello foodies,

Today, I have a super easy recipe that can easily be transformed into an elegant dessert. Just grab a piping bag and you’re all set…

Here’s my raspberry roll.

The Raspberry Roll: A Basic Recipe

Honestly, it’s true—this raspberry roll recipe is both easy and quick to make.

It consists of just two (or three) components: first, a good sponge cake (a classic of French pastry) and a whipped cream (which is also a fundamental element). Then, we add fresh raspberries (ideally, but thawed frozen ones work too), and here’s where the optional third component comes in—a raspberry coulis.

Of course, I recommend making the coulis from scratch using my recipe. However, if you’re short on time, don’t feel like it, or it’s not raspberry season and you want to use frozen raspberries, a store-bought coulis will do just fine.

My Tips for Perfecting Your Raspberry Roll

Yes, I say the recipe is simple, but there are still a few important details to keep in mind…

Rolling the Sponge Cake

Rolling the génoise is the crucial step to successfully making your raspberry roll (or any other roll or log). Here are the essential steps to do it without breaking:

1. Perfect baking: The sponge cake must be baked to perfection—golden and moist. Overbaking will make it dry and brittle.
2. Quick release: As soon as it comes out of the oven, turn the génoise onto a clean, damp cloth (or a lightly sugared sheet of parchment paper). Carefully peel off the baking paper.
3. Roll while warm: While still warm, roll the sponge cake with the towel, gently tightening it. This will help shape it without cracking. You must act quickly, right out of the oven. Let it cool in this shape.
4. Fill and roll cold: Once cooled, gently unroll the sponge cake, spread your filling (here, our whipped cream, coulis, and raspberries), and then roll it back up without forcing it.

My extra tip: You can lightly soak the sponge cake with syrup for extra flexibility and moisture.

This method guarantees a smooth, flexible, and elegant rolled sponge cake—perfect for a dessert that is both light and indulgent.

Making a Firm Whipped Cream

It might seem obvious, but who hasn’t had the disappointment of whipped cream that just won’t hold its shape?? 😉

That’s why I always make my whipped cream using heavy cream and mascarpone. As I whip, I keep an eye on the texture and check with my finger (a light tap) to see if it has the right firmness.

With these tips, you should be all set!!

My Raspberry Roll: A Versatile Recipe

Don’t like raspberries? Out of stock? Not the right season? No worries!

As you might expect, this recipe can adapt to a variety of fruits: apricots, apples, pears (the latter two should be pre-cooked), pineapple, mango, kiwi, cherries, and possibly more! Don’t forget to share your favorite roll in the comments of this article.

And if you’re looking for more inspiration, check out the other roll recipes available on the blog: the Black Forest roll (a rather chic dessert), the apricot and thyme roll, the raspberry roll and pastry cream, and finally the vegetable roll (yes! it works wonderfully in a savory version too!).

The Necessary Utensils:

An electric whisk,

A saucepan,

A large metal bowl,

A rectangular baking sheet (approximately 12×16 inches or 30×40 cm),

Parchment paper,

A pastry thermometer (if you have one),

A piping bag,

A star tip,

And a frying pan.Now you’re ready to head to the kitchen and put on your apron to create your delicious raspberry roll.

Let’s get cooking, Chef!

Print Recipe

Raspberry Roll

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pastry shop – French

Serves: 8 Difficulty: Simple Price: €

Prep Time: 20 min + 30 min – Cooking Time: 13 min

Ingredients

• Sponge Cake
• 4 eggs
• 140 g of sugar
• 42 g of corn starch (Maïzena)
• 95 g of flour
• Whipped Cream
• 270 g of heavy liquid cream (30% fat)
• 130 g of mascarpone
• 1 heaping tablespoon of icing sugar
• Finishing
• 300 g of raspberries
• 60 g of raspberry coulis
• 1 tablespoon of icing sugar

Instructions

Genoise

1

Preheat your oven to 190 degrees.

2

Whip the eggs and sugar in your large bowl. Place this mixture in a bain-marie and whisk with an electric whisk until you achieve a well-white mixture and a temperature of about 50 degrees. (the mixture will triple in volume)

3

Remove from the bain-marie and continue to whisk until 25-30 degrees (you should be able to touch the bowl without feeling a lot of heat).

4

Sift in the flour and cornstarch in 2 batches, gently fold with a spatula.

5

Spread to a thickness of about 1 cm on your rimmed baking mat (or on a baking sheet lined with parchment paper).

6

Bake for 13 minutes while monitoring.

7

As soon as you take it out of the oven, immediately roll the baking mat (or place the genoise and parchment paper on a clean damp cloth and roll it up). Tip Pot and Chocolate...

8

Let cool on a rack "in a roll".

Whipped Cream

9

Whip the cream into whipped cream. When it starts to thicken, add the mascarpone and icing sugar.

10

Whip again until you achieve a firm texture.

Finishing

11

Detach the genoise from the baking mat.

12

Spread the whipped cream on the genoise (save some whipped cream), distribute the fresh raspberries (keeping a few for decoration) and the coulis, and roll the genoise again.

13

Cut the ends to have clean edges.

14

Pipe the remaining whipped cream on the rolled cake and add the rest of the raspberries for decoration.

15

Sprinkle with icing sugar.

16

Refrigerate until tasting.