Can I replace cottage cheese with mascarpone?

Name: Roll for tea
Total time: 40 min
Yield: 2 порции
Cuisine: International
Ingredients: Egg white — 180 g; Egg yolk — 120 g; Cocoa Powder — 40 g; Bulk sweetener — 6 g; Cottage cheese — 100 g; Sour cream — 100 g

Yes, mascarpone will make the filling creamier and richer, but calories will increase.

Roll for tea

60min

546g

Nutrition per 100g

229

This chocolate roll is a true delight for those with a sweet tooth who watch their figure. A tender egg-white sponge with cocoa, no flour or sugar, filled with a light cottage cheese and sour cream cream — the perfect dessert for your tea break. At just 229 calories per serving, you can enjoy it without guilt. Simple to make, yet looks like it's from a patisserie!

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WHAT YOU WILL NEED

From ingredients

6 products

Sponge

Filling

SIMPLE PROCESS

Step by step recipe

The secret to this roll is stiffly beaten egg whites that create an airy, fluffy sponge. Whisk the yolks with cocoa and sweetener, then fold in the whites gently. Bake at 180°C for 15 minutes, then spread with the cottage cheese filling, roll it up, and let it soak for the best flavor.

Step 1

Make the Batter

Separate the yolks from the whites. Whisk the yolks with sweetener and cocoa until smooth. Whisk the whites separately to stiff peaks.

Step 2

Fold Together

Gently fold the whipped whites into the chocolate mixture with a spatula, using an upward motion to keep it airy.

Step 3

Bake

Line a baking sheet with parchment paper and grease with butter. Spread the batter evenly and bake at 180°C (350°F) for 15 minutes.

Step 4

Make the Filling

In a bowl, combine cottage cheese, sour cream, and sweetener until smooth.

Step 5

Assemble the Roll

Let the sponge cool slightly, spread the filling evenly, leaving a 2 cm border. Roll it up gently with the help of the paper.

Step 6

Serve

Refrigerate the roll for 1-2 hours to set. Slice and serve. Enjoy your tea!

CHEF'S TIP

Whisk Whites to Stiff Peaks

Whisk the egg whites until they hold stiff peaks — this is key to a light and airy sponge.

Fold Gently

Use a spatula and fold the egg whites into the chocolate batter from bottom to top to keep the mixture airy.

Don't Overbake

Bake for 15 minutes at 180°C (350°F) — overbaking makes the sponge dry and prone to cracking.

Fill While Warm

Spread the filling over a warm (not hot) sponge — it absorbs better and rolls more easily.

SUBSTITUTIONS

Add your taste

With Strawberry Jam Add 1 oz (30g) of fruit jam or fresh berries to the filling for a fruity twist.
Add Nuts Sprinkle the filling with chopped walnuts or almonds for extra crunch.
With Vanilla Add 1 tsp of vanilla extract to the batter for a more aromatic sponge.
With Coffee Add 1 tsp of instant coffee to the batter for a delicious coffee-chocolate combination.

HOW TO STORE

How to Store Chocolate Roll

Keep the roll in a covered container in the fridge for up to 3 days. Let it sit at room temperature for 10 minutes before serving. Freeze the sponge without filling for up to 1 month — wrap well in plastic.

GOOD TO KNOW