Vanilla Mascarpone Frosting
  • 1 ¼ cup Heavy Cream
  • ½ cup Mascarpone
  • ½ cup Powdered Sugar
  • 2 tsp Vanilla Paste
  1. Place the carton of cream in the freezer for 20 minutes. After 20 minutes, remove the cream from the freezer and pour into a mixing bowl with the mascarpone, powdered sugar, and vanilla paste. Whisk until nice and airy.
  2. Gently roll out the cake and spread out a decent layer of the mascarpone whipped vanilla cream. Tumble over some raspberries, and gently roll up again. Place the roulade onto a cake stand or plate, dust with powdered sugar and decorate with more raspberries, if you like.