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Maple pear, pecan & mascarpone roulade

Slices of maple pear, pecan & mascarpone roulade on plates

Maple pear, pecan & mascarpone roulade

Name: Maple pear, pecan & mascarpone roulade
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: Serves 8-10
Ingredients: vegetable oil for the tin; 4 large eggs; 1tsp vanilla extract; 50g golden caster sugar; 50g light brown soft sugar; 100g plain flour; 1tsp baking powder; ½ tsp ground cinnamon; icing sugar for dusting; 3 small ripe pears peeled, cored and chopped into 1cm pieces; 1 lemon juiced; 250g mascarpone; 150g double cream; 5tbsp dark maple syrup plus extra to serve (optional); 200g pecans

Esther Clark

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Serves 8-10

Easy

Prep: 45 mins

Cook: 15 mins

plus cooling

A star rating of 4.8 out of 5.13 ratingsRate

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Try the combo of pecans and maple syrup with juicy pears and a light-as-air sponge in this impressive roulade. It's great with a cuppa or served as a pudding

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

vegetable oil

for the tin
4 large eggs
1tsp vanilla extract
50g golden caster sugar
50g light brown soft sugar
100g plain flour
1tsp baking powder
½ tsp ground cinnamon
icing sugar

for dusting

For the filling

3 small ripe pears

peeled, cored and chopped into 1cm pieces
1 lemon

juiced
250g mascarpone
150g double cream
5tbsp dark maple syrup

plus extra to serve (optional)
200g pecans

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Nutrition: Per serving (10)

kcal483
fat36g
saturates14g
carbs30g
sugars22g
fibre3g
protein8g
salt0.4g

Method

step 1

Heat the oven to 180C/160C fan/ gas 4. Oil a 30 x 24cm swiss roll tin and line with baking parchment. Put the eggs, vanilla and both sugars in a large bowl, and beat with an electric whisk for 5 mins, or until thickened and doubled in volume. The beaters should leave a thick trail when lifted out of the mixture.
step 2

Sift over the flour, baking powder, cinnamon and ¼ tsp salt, and very gently fold in using a large metal spoon. Pour into the prepared tin and bake for 10-15 mins until golden and springy. Leave to cool in the tin a little, then turn out onto a sheet of baking parchment dusted with icing sugar. Roll up from a longer end, along with the parchment, then leave to cool.
step 3

Toss the pears with the lemon juice in a bowl, then tip into a sieve set over a bowl to drain off any excess liquid. Beat together the mascarpone, double cream and 3 tbsp of the maple syrup until thick and spoonable. Tip the pecans into a food processor and blitz until finely chopped, then spread out on a large sheet of baking parchment.
step 4

When the sponge is completely cool, unroll and drizzle over the remaining maple syrup. Spread with three-quarters of the mascarpone mixture, then scatter over the pears and roll up again tightly. Spread the remaining mascarpone all over the outside of the roulade, then swiftly roll in the chopped pecans. Cut into thick slices and serve with an extra drizzle of maple syrup, if you like.

Recipe from Good Food magazine, September 2020

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A star rating of 4.8 out of 5.13 ratings

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