# Pumpkin Roulade

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

A soft spiced pumpkin sponge rolled up with a mascarpone cream filling.

Servings: 6 · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pumpkin Roulade](https://image.fridge.menu/adaptations/1v235lxs/0e472e18e7f1deb1bb0ce4bbdcab68f60d2ff50bffdb5416c270ec9affad40ee.jpg)

## Ingredients

- 100 g Plain flour
- 150 g Pumpkin
- 3 pcs Eggs
- 180 g Caster sugar
- 1 tsp Baking powder
- 2 tsp Cinnamon
- 1 tsp Vanilla extract
- 250 g Mascarpone
- 100 ml Double cream
- 100 g Icing sugar
- 100 g White chocolate chips
- Water — to taste
- Sugar — to taste
- Chopped hazelnuts — to taste

## Steps

1. Bake the pumpkin in the oven or steam it, then blend to a purée with a blender or food processor and leave to cool.
2. Whisk the eggs with the sugar until light and fluffy.
3. Add the pumpkin purée, then gradually fold in the flour and baking powder.
4. Add the vanilla extract and cinnamon and mix well.
5. Pour the batter onto a baking tray lined with baking paper and spread evenly.
6. Bake at 180°C for about 15 minutes. (15 min)
7. Turn the sponge out onto cling film, cover with a tea towel and leave to cool.
8. Peel off the baking paper.
9. Whip the cream with the icing sugar and combine with the softened mascarpone.
10. Spread the cream over the sponge, leaving a border at the edges, and roll up the roulade.
11. Chill the roulade in the fridge for at least 2 hours.
12. Before serving, brush with sugar water and decorate with chopped hazelnuts.

Published 2026-10-09

https://fridge.menu/en/r/pumpkin-roll-1v235lxs

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