Go Back

Peach Cream Roll

A delightful dessert that combines fluffy pastry with sweet peach cream, guaranteed to impress at any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Biscuit
  • 4 pieces Eggs
  • 120 g Sugar
  • 1 packet Vanilla Sugar
  • 120 g Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk
For the Cream Filling
  • 400 ml Whipping Cream
  • 2 packets Cream Stabilizer
  • 250 g Mascarpone
  • 60 g Powdered Sugar
  • 1 tsp Vanilla Extract
  • 250 g Peaches (fresh or canned, diced)
  • 3 tbsp Peach Jam
For Decoration
  • Powdered Sugar for dusting
  • 5-6 slices 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 and smooth.
  3. Gently fold in the flour and baking powder.
  4. Add milk and mix briefly.
  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, carefully removing the parchment paper.
  8. Tightly roll it up with the towel and let it cool completely.
Making the Cream Filling
  1. Whip the cream with the cream stabilizer until stiff peaks form.
  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 and spread the peach cream evenly over it.
  2. Carefully roll the biscuit back up and chill the roulade for at least 1 hour.
  3. Dust with powdered sugar and decorate with dollops of whipped cream, peach slices, and mint.

Notes

For an extra twist, consider incorporating flavors like almond or coconut into the cream. You can also experiment with different fruits or jams.