Recipe: You got to roll with it...

This week Mercy Fenton shares her recipe for a Ginger Roulade with Lemon and Mascarpone Cream
Recipe: You got to roll with it...
Ginger Roulade with Lemon and Mascarpone Cream, by Mercy FentonPicture: Jim Coughlan

A roulade, as well as being deliciously light, also has the bonus of being gluten free. This roulade is lightly flavoured with ginger and filled with a zingy lemon mascarpone. A lovely change for a coffee morning.

Ginger Roulade with Lemon and Mascarpone Cream


6 free range egg yolks

100g caster sugar

70g soft light brown sugar

168g ground almonds

2 tsp. ground ginger

6 free range egg yolks

48g caster sugar

For the filling:

300g Mascarpone

150g lemon curd (home made or your favourite brand)

1 cube finely diced crystallised ginger


Pre heat oven to 180 C. Line the base of a Swiss roll tin with good quality parchment paper, allowing it to fold up the sides.

In the bowl of an electric mixer whisk the egg yolks and 100g caster sugar and 70g brown sugar to a thick fluffy ribbon.

Sift together the ground almond and ginger. Fold the almond mixture into the egg yolks.

Whisk the egg whites until soft peaks then add the remaining sugar, whisk again until stiff and smooth.

Fold the egg whites into the egg yolk mix, spread evenly then bake for 18 to 20 minutes until firm to the touch and golden brown.

Lay another sheet of parchment on the worktop, sprinkle with caster sugar then turn the cooked roulade out onto it. Allow to sit for a few minutes, and then peel off the parchment paper.

Once cooled but a little warm turn roll up tightly along the long side of the rectangle. Then allow to cool fully.

Next prepare the filling.



Whisk the mascarpone and lemon curd until light and fluffy, fold in the ginger.

Unroll the cooled roulade and spread with the lemon cream, keeping in about ½ inch from the edges.

Re roll tightly and refrigerate until ready to serve.

To serve dust the finished roll with icing sugar. And serve with fresh tropical fruits like mango or pineapple.

Lemon curd

2 egg yolks

1 egg

Zest of 1 lemon

½ cup lemon juice

60g sugar

40g cold butter diced


Place the egg yolks, juice, zest, and sugar in a glass bowl. Whisk the mixture until everything is properly mixed, you do not need to add air.

Place the bowl over a pot of barely trembling hot water; do not allow the bowl to touch the water. Keep stirring and cook until it thickens, this could take from 10 to 15 minutes.

Once thickened, take the curd off the heat and whisk in the diced butter.

Cover with cling film and leave to cool until needed.

If you would like to contact Mercy email

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