French Fridays with Dorie – Blueberry-Mascarpone Roulade

Let’s get something straight – I was very afraid to make this recipe. The directions seemed eerily similar to my last kitchen failure. No leavener, lots of whipping, lots of folding. Pretty much sounds like my nightmare. But I left work at 4 today, ran over to the store to get blueberries and marcarpone and got ready to rock this bitch! I figured if I showed great enthusiasm and positivity there was no way I would end up with a horrible brick-like thing this time. The blueberry step was relatively painless so I was feeling pretty good. Then it was time for the scary stuff. The egg whites whipped up beautifully and since the directions said they should be “quite firm” I really made sure to get them to that point. I was pretty impressed with how they totally kept their shape when I plopped them into the bowl with the egg yolks

After this simple step, the real fun began – the endless folding. I tried to be very Zen and calm while folding. Plus I thought about how ridiculously mad I was at myself over the genoise failure and really, really tried. I used my biggest, fanciest spatula and I think I did okay.

I spread it on my baking sheet and got it as level as I could:

There were no scary bubbles or anything but I was pretty timid about spreading it out. I was afraid of pressing down too hard and deflating it so some parts of it are a little thicker but oh well – it was my first sponge. Can we talk about how that’s a disgusting name for a cake? Sponge cake….sponge cake. The more I say it, the grosser it sounds. It makes me think of that Seinfeld episode where Elaine is very upset about not being able to find her favorite method of birth control

I know this is not a picture of Elaine looking for her sponges but I will literally use any excuse to bring up the Elaine dance. In fact my cousins and I talked about it several times this last weekend. Anyway, back to this cake roll. After only about 9 minutes in the oven it looked how Dorie said it should (puffed & lightly golden) so I took it out and began the slightly scary process of flipping it onto the sugared towel. Only resulted in one burn.

I thought the directions were a little confusing when it came to the whole cake in the towel thing but after consulting Bek, I think I made the right decision. Here’s my little cooling cake roll:

Kind of unattractive huh? Looks much better when unrolled and spread with a mixture of mascarpone, blueberries, and whipped cream, doesn’t it?

Then I very carefully rolled it back into my very sugary towel (she said to be generous, right?? I used like a whole 1/3 cup!) and put it to bed in the fridge for about 4 hours. When we got home from our night on the town I took it out and tried to get a decent photo. It’s kind of hard to get a pretty shot of a log, don’t you think? I tried though.

These are actually the end pieces. I didn’t even cut into the pretty part of the roll. This is a really big dessert, y’all.

Tristan and I shared the end pieces and the first thing he said was “tastes like a cream puff.” I heartily agree. I hope that’s how it’s supposed to taste. I would say it was a success because this is what we had by the end

Yum! I wouldn’t say this is my favorite dessert just from a texture standpoint but I did really like the flavor. What did the rest of the Doristas think?

19 thoughts on “French Fridays with Dorie – Blueberry-Mascarpone Roulade

  1. I made this and thought it was delicious and actually not difficult, but a lot of work. My pictures are so crappy though I don’t think I’m going to post. I’m glad you faced your fears and ended up with a lovely dessert. Feels good, doesn’t it?

  2. I was very worried about this one as well, I kept expecting it fail at every step. But it came out generally looking like it was supposed to and it tasted amazing. We were fans, there were empty plates several nights in a row in my house.

  3. Maggie, your Blueberry-Mascarpone Roulade looks wonderful, delicious and pretty! I am glad to see and read that you liked it as much as we did – I think this is a great recipe for a summer cake!

    You took wonderful pictures of the cake and the different steps of the preparation.

    Have a wonderful weekend!

  4. Is it basically a blueberry omelet? Is the cake just eggs? Crazy! But still looks delicious. Nice photos, too! Also, love the Elaine dance reference.

  5. Well, keeping my record intact with your Posts, I did not see the Elaine “sponge” episode although I was a Seinfeld fan, for goodness sakes. I can imagine, however. And, although I did not see “Magic Mike” last week-end, I DID see “Ted”. Does that count? This was my first roulade also and I was happy with my results also. Good job, Maggie.

  6. Haha! I remember that Seinfeld episode–very funny. Anyway, I was a wimp and did not do this recipe. I just could not get myself geared up for another egg whipping session. Yours looks wonderful!

  7. Hey neighbor (just a little farther away now)! I didn’t realize this was your blog until I got to the end : – ) I am almost as obsessed with Elaine Benes as I am with cooking/baking, so I can’t wait to follow your blog!

      • I was actually stalking you…just kidding. I think you must have posted something on Susan Holding’s or The Little French Bakery’s Facebook or blog page and I clicked on it to read more and the rest is history : – ) I always wondered what was going on behind those curtains and now I know. We absolutely love the new place, it is tres us. Hope you like the new neighbors, they seem like great peeps.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s