If you’re looking for a mouth-watering, naturally green dessert that’s as delicious as it is eye-catching, this Naturally Green Spinach Roulade Recipe with Mascarpone Cream & Strawberries is the perfect treat. Light, fluffy, and filled with a smooth mascarpone cream and fresh strawberry jam, this roulade is ideal for celebrations, afternoon tea, or simply as a delightful sweet treat.
And the best part? That vibrant green colour comes entirely from fresh spinach so no artificial food colouring is needed! This means you can enjoy a beautiful, all-natural cake that’s both nutritious (well, kind of!) and indulgent.
A Festive Dessert for St. Patrick’s Day!
Though this roulade recipe is a fantastic dessert for any time of year, its bright green colour makes it a fun and festive choice to celebrate St. Patrick’s Day! What a fun and delicious way to celebrate Irish heritage.
Serve it with a cup of Irish tea or as part of a St. Patrick’s Day feast, and watch your guests be amazed that the gorgeous green colour comes from nature!
Naturally Green Spinach Roulade with Mascarpone Cream & Strawberries
Equipment
- Baking Tin
- Parchment paper
- Electric mixer (for beating eggs and whipping cream)
- Immersion blender (for blending spinach)
- Mixing bowls
- Baking towel or extra parchment paper
- Knife & cutting board
- Mixing bowls
Ingredients
For the Green Sponge Cake:
- 3 eggs
- 150 g sugar
- ½ tsp vanilla extract (optional)
- pinch of salt
- 200 g fresh spinach
- 100 g vegetable oil
- 200 g flour
- 10 g baking powder
For the Cream Filling:
- 150 g mascarpone cheese
- 150 ml double cream
- 2 tbsp icing sugar
For Assembly & Decoration:
- strawberry jam
- 5-7 fresh strawberries
Instructions
Prepare the Green Sponge Cake
- Preheat the oven to 170°C (340°F).
- Line a 30cm x 40cm baking tin with parchment paper (bottom only).
- Beat the eggs with sugar, salt, and vanilla extract until fluffy (for about 7 minutes on high speed).
- Blend the spinach and oil until smooth using an immersion blender.
- Gently pour the spinach mixture into the egg mixture on low speed.
- Combine the dry ingredients (flour & baking powder) and gradually fold them into the wet egg and spinach mixture using a spatula.
- Mix until smooth but do not over mix
- Pour the batter into the prepared baking tin and bake at 170 degrees for 25-30 minutes until golden.
Roll & Cool the Sponge
- Once baked, immediately turn the sponge onto a clean parchment paper or towel. While it’s still hot, gently roll it up with the towel or parchment paper.
- Leave it to cool completely.
Prepare the Mascarpone Cream
- In a mixing bowl, whip together mascarpone, double cream, and icing sugar until soft peaks form.
Assemble the Roulade
- Unroll the sponge and spread ⅔ of the cream over the surface.
- Next, spread a thin layer of strawberry jam on top, followed by two finely chopped fresh strawberries.
- Roll the cake back up carefully, making sure to keep its shape intact.
- Decorate with the remaining mascarpone cream and fresh strawberries.
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