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Peach Cream Roll

A delectable dessert combining the sweetness of peaches with a creamy filling, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 4 pieces Eggs
  • 120 g Sugar
  • 1 packet Vanilla Sugar
  • 120 g Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk
Cream Filling
  • 400 ml Whipping Cream
  • 2 packets Cream Stabilizer
  • 250 g Mascarpone
  • 60 g Powdered Sugar
  • 1 tsp Vanilla Extract
  • 250 g Peaches (diced, fresh or canned)
  • 3 tbsp Peach Jam
Decoration
  • Powdered Sugar for dusting
  • 5-6 pieces Peach slices
  • Whipped Cream dollops
  • Fresh Mint leaves

Method
 

Preparation
  1. Preheat the oven to 180 °C (356 °F).
  2. Beat eggs with sugar and vanilla sugar for 5–6 minutes until creamy.
  3. Gently fold in flour and baking powder.
  4. Add milk and briefly mix.
  5. Spread the batter on a baking sheet lined with parchment paper.
  6. Bake for about 10–12 minutes until golden brown.
  7. Immediately turn the hot biscuit onto a sugared kitchen towel.
  8. Carefully remove the parchment paper.
  9. Tightly roll it up with the towel and let it cool completely.
Cream Preparation
  1. For the cream, whip the cream with the cream stabilizer until stiff.
  2. Mix mascarpone with powdered sugar and vanilla until smooth.
  3. Gently fold in the whipped cream.
  4. Stir in the diced peaches and peach jam.
Assembly
  1. Unroll the cooled biscuit.
  2. Spread the peach cream evenly over it.
  3. Carefully roll the biscuit back up.
  4. Chill the roulade for at least 1 hour.
  5. Dust with powdered sugar.
  6. Decorate with dollops of whipped cream, peach slices, and mint.

Notes

For added zing, consider folding in a hint of lemon zest into the cream, which pairs perfectly with the peaches. Canned peaches can be used as an alternative. Drizzle with peach liqueur or vanilla extract for enhanced flavor.