Blueberry Mascarpone Roulade

 

Haze has worsened here at my area since this morning to late afternoon. I can even smell the smoke inside the house...gosh!. But tonight it is all about the Supermoon...it is a full moon tonight and it coincides with the supermoon. By definition, supermoon is when the moon is closest to the earth.  There are 3 supermoon phenomenons this year which has already happened on May 25 and will occur again in July 23. But tonight and tomorrow nights are the most super. My son is still outside with a tripod and zoom lense to capture the moment. 

 Berries

1 cup water

1/2 cup sugar

1 cup blueberries

Combine the water and sugar in a medium saucepan over medium heat. Bring to a boil while stirring until the sugar dissolves. Add the blueberries and remove the pan from the heat. Let the berries syrup cool to room temperature, then chill in the refrigerator.

Roulade

1/2 cup cake flour

1/4 cup corn flour

6 large eggs, separated, at room temperature

2/3 cup caster sugar

Some icing sugar, for dusting

1. Preheat the oven to 180C.
2. Line a 12 x 17 inch (30 x 42.5cm) rimmed baking sheet with parchment paper.
3. Sift cake and corn flour into a small bowl.
4. In a mixing bowl of a stand mixer fitted with the whisk attachment, beat the egg white at a medium speed until foamy and slightly thicken. Gradually add the sugar and beat until firm peaks form. 
5. In a separate medium bowl, add the yolks and whisk for about 1 minute until smooth. Gently scoop one quarter of the meringue into the yolks mixture and whisk it to lighten them.
6. Scrape the lightened yolks mixture onto the meringue and fold in the dry ingredients over the yolks. Gently and carefully fold the ingredients together with a large silicone spatula.
7. Scrape the mixture into the prepared pan and smooth the surface with a long metal spatula
8. Bake the cake for 8 minutes. Transfer the cake to a cooling rack.
9. Generously dust a large parchment paper or a clean kitchen towel with icing sugar. Invert the cake onto the paper or sugared kitchen towel. Roll the cake snugly in the towel or paper. Allow the rolled up cake to cool to room temperature.

Mascarpone filling

1/2 cup mascarpone cheese

1/4 cup icing sugar

1/2 tsp vanilla essence

3/4 cup whipping cream

1. Drain the blueberries, discard the syrup.
2. Put the mascarpone and icing sugar in a medium bowl and whisk gently. Add in the vanilla.
3. Whip the cream in a mixing bowl of a stand mixer fitted with the whisk attachment until firm peaks form.
4. Using a silicone spatula, scoop a quarter of the whipped cream onto the mascarpone mixture and stir until blended. Fold in the rest of the cream. When the whipped cream is almost incorporated, add in the berries and fold them in.

Assemble the Cake:

Unroll the cake. Scoop the filling onto the cake and spread them evenly using a large metal spatula, leaving an inch or 2 bare around the edges. Gently lift and re-roll the cake. Wrap with a plastic film and refrigerate for 2 hours.

Just before serving, neatly trim the edges to expose the filling. Dust the top with icing sugar.

And here is my son's masterpiece... :)

 

And this one is mine...