A delicious dessert made out of poppy seeds and mascarpone cheese that is gluten-free .

Poppy seeds are something I have adored since I was a child, as it has a very special and good taste and aroma. This time I redesigned the recipe for a classic roulade with walnuts and sour cream. I made the sponge from poppy seeds, which comes out great, and I used mascarpone cheese and whipping cream for the filling, as there are also people in the world who don’t like sour cream in desserts, no matter how good it may turn out.

I baked the sponge on baking paper to make it easier to shape into a roll, and I used a low, square baking pan, which is great for preparing roulade.

Poppy seed Mascarpone Roulade

Cook Time 40 minutes
Servings 1 roulade

Ingredients

  • 6 eggs
  • 6 tablespoons of sugar
  • 100 grams of ground poppy seeds
  • 300 grams of mascarpone cheese
  • 100 grams of whipping cream
  • A pinch of lemon zest
  • Vanilla aroma
  • 50 grams of white chocolate for topping

Instructions

  • First, separate the whites from the yolks. Mix the yolks with the sugar, lemon zest and a little vanilla flavor to get a creamy texture. Stir in the poppy seeds.
  • Beat the egg whites until stiff and mix it slowly and gently into the yolk mixture.
    Then pour the mass onto a baking sheet with baking paper and bake at 200 degrees for up to 13 minutes until slightly browned.
  • After removing the baking tray from the oven, wait a bit for it to cool down, but while still warm roll it with baking paper on into roulade and leave it to cool completely. (you can wrap it in a clean kitchen cloth to secure it better).
    Whip the mascarpone cheese first to soften it a bit, then whisk the cream separately and slowly add it into the mascarpone.
  • Unroll the roulade, remove the baking paper and spread with mascarpone cream and wrap it up tightly. Then let it harden and put it in the fridge for a few hours, preferably overnight.
    Melt the white chocolate and drizzle it with a spoon or pipe it with a bag over the top and leave it again for a while for the chocolate to harden. Then cut and serve.
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