Raspberry Cream Roll

Raspberry Cream Roll

Raspberry Cream Roll served on a blue platter with a slice served on a white plate.

Raspberry Cream Roll

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Raspberry Cream Roll screams spring, but as I write this post I look outside to a grey and windy day with a forecast of snow. It’s recipes such as this that keep me focused and looking forward. In this case, forward to better weather, summer days and fresh berries.

This lovely dessert is a classic combination of a vanilla jelly roll laced with raspberry jam, however, it is anything but ordinary. The raspberry jam layer has the addition of Chambord liqueur for a vibrant punch of raspberry flavour, and the cream filling is a luscious combination of mascarpone and whipped cream. It’s a wonderful combination served with lightly macerated mixed berries.

A prepared jelly roll ready for the oven in preparation for Raspberry Cream Roll.

What makes a good jelly roll? Getting lots of volume in the beaten eggs and sugar will ensure your jelly roll is light and spongy. Only mix in the dry ingredients until combined and smooth, don’t over mix after this addition. Allowing the jelly roll to rest for about 10 minutes before rolling will prevent it from deflating itself from its own weight when rolled. Keep in mind you need to roll the cake while warm to prevent cracking but rolling while “hot” out of the oven will result in a flat jelly roll. I find the time it takes to loosen the cake from the edges of the pan, gather together the kitchen towel, sifter and powdered sugar is about enough cooling time to flip over the jelly roll, trim the edges and roll it while warm without cracking or deflation.

The end result is a light and airy cake with a smooth surface that’s begging to be dusted with powdered sugar for the perfect finish. It’s the kind of dessert you want to show off to your guests and one that you’ll want to make again and again.

Raspberry Cream Roll served on a light blue platter garnished with fresh berries.
A close up slice of Raspberry Cream Roll served on a white plate.

Raspberry Cream Roll sliced and topped with fresh macerated berries on a pink background.
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Raspberry Cream Roll

Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 40 minutes
Servings 10 people

Ingredients

Cake Roll

  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • as needed powdered sugar

Filling

  • 1/4 cup seedless raspberry jam
  • 1 tbsp Chambord optional
  • 3/4 cup whipping cream
  • 1/4 cup powdered sugar
  • 4 ounces mascarpone
  • 1 tsp vanilla extract

Instructions

Cake Roll

  • Preheat oven to 375°F and line a 10"x15"x1" baking tray with parchment. Spray the sides with non-stick spray.
  • Whisk together flour, baking powder and salt and set aside.
  • Whip eggs until thick and fluffy, 3-5 minutes. Gradually beat in sugar until combined. Beat in water and vanilla at low speed until incorporated.
  • Add flour mixture and beat until combined and smooth. Pour batter into prepared pan and spread out evenly using an off-set spatula. Tap pan once or twice lightly on the counter to remove any large air bubbles. Bake in preheated oven for 15-16 minutes until center is set and cake is golden.
  • Remove cake from oven and loosen cake from edges using a sharp knife. While the cake is warm (not hot, see note) dust top of the cake generously with sifted powdered sugar. Invert cake onto a clean kitchen towel and carefully remove parchment by peeling off at a sharp angle. Trim cake edges.
  • Starting at the short end, roll the cake up tightly in the kitchen towel. Allow the cake to cool completed before final assembly.

Filling and Assembly

  • While the cake is cooling whisk jam until smooth and stir in Chambord if using.
  • Beat whipping cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to beat until stiff peaks form.
  • Carefully unroll cooled cake and spread evenly with jam mixture. Dollop whip cream mixture over the jam and spread evenly over the jam.
  • Roll the cake back up as tightly as possible without squishing out the filling. Trim the ends evenly and dust the cake roll with sifted powdered sugar. Transfer cake to a serving platter and cut into thick slices. Serve immediately with fresh macerated berries of choice. If serving at a later time, move the cake to your serving platter and cover ends with plastic wrap and then the entire cake with plastic wrap. Keep chilled until ready to serve. When ready to serve, dust with sifted powdered sugar and cut into thick slices.

Notes

-It is important to note that the cake should be warm and not "hot" when removing from the pan, inverting and rolling.  Most recipes don't indicate this, but if you rush and roll the cake while it is hot, it will flatten itself because it's still very soft.  I'm not talking about a lot of time difference, 5 minutes in the pan and taking some care loosening it before flipping and care taken to remove the parchment and trim the cake is enough time for the cake to be set enough to roll without excessive flattening yet warm enough to prevent cracking. 

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Chocolate Chambord Truffles

Chocolate Chambord Truffles

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Chocolate Chambord Truffles

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Truffles may look difficult to make, but in reality, they are quite simple. There’s no special equipment or forbidden secret, like how you get the caramel in the Caramilk bar. What is needed most is a little bit of patience and part of that is the patience not to eat the ganache before the truffles are rolled, LOL! It takes time for cooling, rolling and coating the truffles, but trust me, they are simple and delicious.

Truffles are merely chocolate ganache (chocolate and heavy cream) rolled into balls and coated with cocoa powder or melted chocolate and anything you’d like to sprinkle on them. This recipe flavours the ganache with Chambord (raspberry liqueur) and then garnished with a chocolate coating and candied hearts for an elegant yet simple finish.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Don’t be afraid of tempering chocolate if you want a smooth glossy finish to your truffles. I did not temper the chocolate for this post (the ones in the pictures), and they still look amazing. It’s an optional process if you choose to do it. It provides stable chocolate that keeps a gloss even when set.

Basic tempering:

Finely chop chocolate and heat 2/3 of it over a double boiler until melted and not warmer than 120°F. Turn off the heat and remove the bowl, wiping any moisture from the bottom. Gradually add 1-2 tablespoons of chopped chocolate, stirring and allowing the chocolate to melt before adding more until the temperature drops to 86°F. Return the bowl to the double boiler and warm to 88-91°F and start dipping.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.
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Chocolate Chambord Truffles

Prep Time 1 hour 30 minutes
Resting time 2 hours
Total Time 3 hours 30 minutes

Ingredients

Truffles

  • 8 ounces good quality semi-sweet chocolate 60-70% cocoa
  • 3 tbsp unsalted butter room temperature
  • 1/4 cup Chambord raspberry liqueur
  • 1/2 cup heavy cream

Dipping

  • 10 ounces good quality milk chocolate or semi-sweet chocolate

Instructions

Truffles

  • Finely chop chocolate and place in a medium bowl. Heat cream until hot but not boiling. Pour cream over the chocolate and allow to sit for 5 minutes. Whisk gently to bring cream and chocolate together and the mixture is smooth and silky.
  • Stir in the Chambord until combined and then stir in the room temperature butter. Scrape the sides of the bowl and cover with plastic wrap directly on the surface of the chocolate. Allow to cool at room temperature until scoopable (mixture will still be soft).
  • Using a 15ml scoop or a tablespoon, scoop chocolate onto a parchment lined tray. Chill until firm.
  • Using clean dry hands, roll each scoop into a smooth ball and place on a clean sheet of parchment. Rinsing your hands in cool water and drying them about every 4 rolls helps to achieve a uniform and smooth ball.
  • Keep truffles chilled until ready to coat.

Dipping

  • Finely chop the chocolate and place it in the top of a double boiler making sure the water does not touch the upper bowl/pot. Melt gently, stirring occasionally until liquid and smooth.
  • Pour melted chocolate into a small wide glass or wide mouth 250ml mason jar. Using a skewer or toothpick dip each ball into the melted chocolate to cover completely. Remove immediately and allow excess chocolate to drip off. Place truffle on a clean parchment-lined tray and twist toothpick gently to remove. Repeat the dipping process for each truffle. Chill truffles until firm. Alternatively, you can dip each truffle by placing one at a time directly in the melted chocolate and removing with a fork from underneath the truffle, allowing the excess chocolate to drip off.
  • Decorate truffles by drizzling remaining dipping chocolate over each truffle and garnish with your favourite edible decoration.

Notes

-You can roll each truffle in cocoa if you prefer and skip the dipping.
-Keeping the truffles chilled as you go in the dipping process helps keep them firm enough to handle.
-I did not have a 1tbsp scoop, so I used a 2tbsp scoop and sliced each ball in half before rolling.
-Placing the cup or mason jar with the melted dipping chocolate in a larger vessel with hot water helps to keep chocolate warm and smooth for dipping (plan for the water displacement). Warming for 30 seconds in the microwave will also help keep it melted as you go.
-Any remaining dipping chocolate can be poured onto parchment and allowed to set for use in another recipe (do not waste it).

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Raspberry Vodka Lemonade

Raspberry Vodka Lemonade

Consider yourself warned!  Raspberry Vodka Lemonade is dangerously delicious and perfectly refreshing on a hot summer day.  The recipe makes a pitcher full, so be sure to invite your friends.

A stirring spoon and pitcher is all you need for this super quick and easy beverage.  Using frozen lemonade concentrate allows you to use the empty can as the measuring device, so there’s little cleanup too. Don’t let the summer go by without stirring up a batch of this lovely fruity drink, it’s sure to be a favourite.  Enjoy!

Recipe source for Raspberry Vodka Lemonade: Drinks Mixer Raspberry Lemonade

Raspberry Vodka Lemonade
Print Recipe
    Servings Prep Time
    4 6 oz glasses 5-7 minutes
    Servings Prep Time
    4 6 oz glasses 5-7 minutes
    Raspberry Vodka Lemonade
    Print Recipe
      Servings Prep Time
      4 6 oz glasses 5-7 minutes
      Servings Prep Time
      4 6 oz glasses 5-7 minutes
      Ingredients
      Servings: 6 oz glasses
      Instructions
      1. Add all ingredients to a pitcher and stir until frozen lemonade is combined. Serve over ice and garnish with fresh raspberries if desired.