Pumpkin Roll with Mascarpone Filling

Description

Pumpkin Roll with Mascarpone-Cream Cheese Filling

Makes 1 Large Roll, About 12 Servings

4 large eggs, room temperature

1 cup granulated sugar

3/4 cup canned pumpkin

1 tsp. lemon juice

3/4 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1/8 tsp. ground cardamom

1/8 tsp. ground cloves

Confectioner’s sugar for dusting

Preheat oven to 375°F. Grease a 10x15-inch jelly roll pan, line with parchment paper, and grease parchment paper. Set aside.

Place eggs and sugar in mixer bowl and beat on high speed for 5 minutes. Gradually mix in pumpkin and lemon juice.

In a separate bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Add flour to pumpkin mixture, beating on low speed until blended. Spread batter evenly over prepared pan.

Bake for 12-15 minutes, or until center springs back when touched. Loosen edges with a knife. Place two clean dish towels or pieces of parchment paper on work surface and dust with confectioner’s sugar. Turn cake out onto towels, remove parchment paper from bottom of cake, and roll up cake using towels. Allow to cool for 20 minutes. Unroll cake when cool, spread with filling and roll up and dust with confectioner’s sugar. Wrap cake in waxed paper or plastic wrap and refrigerate for 2 hours or overnight.

Unwrap and dust with additional confectioner’s sugar.

Mascarpone-Cream Cheese Filling

1 (8 oz.) package cream cheese, room temperature (do not use whipped, low-fat or fat-free cream cheese)

4 oz. mascarpone, room temperature

2 Tbsp. heavy cream

4 Tbsp. unsalted butter, softened

1 tsp. vanilla extract

1 cup confectioner’s sugar

Place cream cheese, mascarpone, heavy cream and butter in mixer bowl and beat until mixture is light and smooth. Add vanilla and sugar and beat until well blended.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.