Swiss Roll with Nutella, Mascarpone and Bananas

If you are willing to surprise a special friend on his or her birthday with an amazing delicious cake, go no further.

An ultimate tempting Swiss roll with a Nutella, banana and mascarpone filling – covered with a chocolate ganache.

The combo is absolutely divine. I must have refrigerated the cake a bit more, making the filling more solid before serving.But my youngest son, who has an intense addiction to Nutella, could not wait to sink his teeth into it. So for birthdays, this is what Hussein gets from his mama!! Heavenly delicious!!

Ingredients:

For the cake:

6 eggs, separated

6 tablespoons sugar

6 tablespoons all – purpose flour

½ teaspoon vanilla extract

For the filling:

3 tablespoons Nutella

200 g. / 7oz. mascarpone cheese

1/3 cup sugar

1 medium-sized mashed banana

A drop of banana flavoring, optional

For the chocolate ganache:

200g. /7 oz. semisweet chocolate, coarsely chopped

¾ cup heavy cream

1 tablespoon sugar

1 teaspoon butter

Direction:

For the filling:

Combine the mascarpone cheese, mashed bananas, banana flavoring, and sugar. Mix all the ingredients together. Refrigerate.

For the Roll cake:

Preheat the oven to 200°C/400°F. Place a rack in the center of the oven.

Using an electric mixer, beat the egg whites on high speed for 20 seconds. While beating, gradually add the sugar until soft peaks form.

Add the egg yolks, vanilla and flour. Stir gently with a spatula incorporating the batter.

Spread immediately over a 35x27cm/14×11 inches cookie pan lined with parchment paper.

Bake for 10-12 minutes or until you insert a toothpick in the center of the cake and it comes out clean.

Invert the cake onto a smooth kitchen towel.

Remove the top piece of the parchment paper.

Tightly roll up the cake with the towel starting with its shorter end. Allow to cool down completely on a wire rack.

Unroll the cake on a counter top, remove the towel and spread the Nutella evenly.

Spread the chilled mascarpone – banana filling evenly on top of the Nutella.

Delicately roll the cake without the towel this time. Refrigerate immediately.

For the chocolate ganache:

Place the chocolate in a medium bowl.

In a small heavy saucepan, heat the cream and bring just to a boil.

Directly pour over the chocolate. Stir in the sugar and butter. Set aside.

Allow the ganache to cool down completely.

Evenly drizzle the ganache on top of the Swiss roll. Refrigerate for a minimum of 3 hours.

The cake can be decorated with banana slices upon serving. Enjoy!

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