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Luxurious Blueberry Roll

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Master of desserts, brings every marmalade to the next level – Luxurious Blueberry Roll.

The base is a fluffy sponge cake, layered with delicious marmalade, which gives sweetness to it. The Filling consists of sweetened quark and large Canadian blueberries. So yummy already now!

Luxurious Blueberry Roll is suitable for kids 2 plus, because of a possible egg white intolerance. This makes a perfect dessert for kids as it is very smooth, not too sweet and relatively healthy. You can use any marmalade of your liking. My tip is to underline the taste of blueberries with My Blueberry Sauce.

Total Time: 1 hour

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The Roll:
4 whole eggs, separated
160g of raw sugar
160g of whole-wheat flour, sifted
4 teaspoons of lukewarm water
2 tablespoons of olive oil for brushing

The Filling:
500g of soft curd
1 teaspoon of lemon zest
1 teaspoon of vanilla extract
3 heaped tablespoons of raw sugar
250g of fresh blueberries, washed

Few tablespoons of homemade marmalade (I used elderberry marmalade mixed with My Blueberry Sauce)
Icing sugar for dusting

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Preheat the oven to 180 degrees.

The Roll

In a large mixing bowl place 4 egg yolks and 160g of raw sugar. Start whisking on low-speed until incorporated well.
Then, increase the speed to the highest and continue until it gets whiter and foamy, for about 3 minutes.

Next, stir in the flour. The dough is rather thick, so knead for a couple of minutes until it gets a smooth texture.

In a medium metal bowl start whisking the egg whites. Once running, gradually add 4 teaspoons of lukewarm water. Continue whisking until firm peaks.

Mold the snow into dough, one-third at a time. Use a balloon whisk and break it into the smooth consistency. Do not use a mixer, otherwise you loose all the scrumptious fluffiness within.

When the dough is nicely smooth, mold it into a large baking tray lightly greased with olive oil and lined with some baking paper. Smoothen with spatula to a really thin layer.

Bake in the oven for about 10 minutes (perhaps even less). The Roll is ready, when it gets golden and you can smell it.

Take The Roll out and flip it with a baking paper onto a clean table cloth cropped with few drops of cold water. Gently remove the baking paper from the top. Now the fun part starts: roll the dough all the way up, together with a table cloth. In this stage let it cool down entirely, so it keeps the shape beautifully. Done.

The Filling

While The Roll is cooling down, prepare all necessities to finish the beauty. In a medium mixing bowl place curd, lemon zest, vanilla extract and sugar.

Next, whisk until you get a smooth texture, for about 2 minutes. Taste and flavour up with some sugar if needed. I like it more sour as the marmalade is sweet enough, I like the contrast of sweet and sour. Set aside.


Gently roll down the Roll and layer few tablespoons of marmalade.

Next 1/2 of The Filling on top. Smoothen with a regular knife. This way you get a beautiful purple mix.

Sprinkle with blueberries.

Fill up a decorating bag with the second half of The Filling and pipe it on top of blueberries. This step will give you a nice contrast of white and purple stripes.

Roll it up gently (without the tablecloth) and close it from the other edge of The Roll. Place it onto a rectangular serving plate closing side down, so it won’t come open. Cover with some aluminium foil and refrigerate until serving.

If refrigerated for a couple of hours (even overnight), the flavours come within, it gets softer and easy to slice. The sponge absorbs the cream. Just before serving, dust with some icing sugar and enjoy.

Makes 10 serves.

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