Lemon Mascarpone Cream Puffs & Swiss Roll

Wanted to make lemon mascarpone cream puffs and made way too much lemon mascarpone cream filling, so i made swiss roll with it as well ((: oops! Adapted the cream puff recipe from here and the swiss roll recipe from my past recipe Strawberry Cream Swiss Roll

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Lemon Mascarpone Cream Puffs


Makes about 20

Cream Puffs

1 cup water
1/2 cup butter (4 ounces)
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs

Lemon Mascarpone Filling

1 1/4 cups (10 ounces) heavy whipping cream
3 tablespoons granulated sugar
8 ounces mascarpone
5 ounces lemon curd


Cream puffs

Preheat the oven to 400 degrees Fahrenheit. In a small bowl, whisk together the flour and salt. Bring the water to a boil in a medium-size saucepan over medium-high heat.  Add the butter.  When the butter has melted, add the flour mixture all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate (like really. Don’t try to mash them together and tell yourself that its done, because thats why i used to do :p). Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating after each one until the dough is smooth. Pipe dough about 2-inches apart onto a greased baking sheet.  Bake the puffs for about 30 minutes until they are golden brown and puffy.  If the puffs are medium-size, bake for about 22 — 25 minutes, and if the puffs are mini-size, bake for about 17 — 20 minutes.  Remove the cream puffs from the oven and cool on a cooling rack.

Lemon Mascarpone Filling

In a mixing bowl beat the cream and sugar until soft peaks form.  Place the bowl in the refrigerator. In another mixing bowl stir together the mascarpone and the lemon curd until they are well blended. Remove the whipped cream from the refrigerator and gently fold it into the lemon curd mixture until it is smooth and incorporated.  If you accidentally overwork the mixture it will look grainy or like it is separating.  To fix the filling, just stir in about 1 tablespoon of cream with a rubber spatula, and stir just until the mixture has smoothed out again.  Place the finished cream in the refrigerator for about 15 minutes to chill slightly.


When you are ready to serve the cream puffs, transfer the filling to a pastry bag fitted with a 1/4-inch round tip.  Insert the tip of the pastry bag into the base of each puff and fill.

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Lemon Mascarpone Swiss Roll

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Ingredients for the cake:
5 egg whites
5/8 teaspoon cream of tartar
1/3 cup tablespoon caster sugar
Pinch of kosher salt
5 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 cup heavy cream
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 cup cake flour


Preheat the oven to 375 degree F.  Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper.  Make sure the parchment pager is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done. Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms. In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, melted butter and heavy cream until incorporated. Sift the cake flour into the egg yolk mixture. Add the lemon zest and lemon juice and fold until all ingredients are just combined.

Fold egg whites into the egg yolk mixture in three batches.  Be careful not to deflate the egg whites too much. Gently spread the cake batter evenly onto the prepared cake pan.  Bake at 375 degree F for 8 to 10 minutes, or until a tooth pick inserted into the cake and comes out clean.  Place on a wiring rack until completely cooled. **what i read from other recipes was to cover the cake in plastic wrap while it cools so that it maintains the moisture. I think it works ((: mine came out moist and soft!

*I basically just copied my recipe from the strawberry cream swiss roll recipe

Look at the Lemon Mascarpone recipe above to make the filling

Spread the whipped cream evenly onto the cooled cake. Roll the cake up, from the shorter end. I trim off 1/2-inch of the cake on both ends for a prettier presentation.   It is ready to be served , or, wrap in plastic wrap and refrigerate until ready to serve.

lemon mascarpone swiss roll

lemon mascarpone swiss roll


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