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Pumpkin Roulade with Ginger Buttercream Recipe

Pumpkin Roulade with Ginger Buttercream

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Average Rating:

Total Reviews: 107

Showing 31-40 of 107

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  • on November 14, 2010

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    First let me start of by saying I am not a baker... So I took this recipe for a trial run before Thanksgiving. It is alot easier than I thought and it is amazing. I may have to make two since this one is already half gone and we haven't even had dinner yet! Thanks Ina!!
    PS - Sandra there is a video on foodnetwork.com that shows this step by step.. so stop complaining and go ahead and take a shot.. it will be worth your time!

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  • on November 14, 2010

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    I made this last year and it came out TERRIFIC..... it was gone the fist 5 minutes it served. i would reccommend this recipe to anyone.

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  • on November 12, 2010

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    I don't typically bake, but this was easy enough, even for me. I am filling big shoes this year while our usual Thanksgiving dessert maker is recovering from knee surgery. I did a test run this last week and shared it with everyone I could find. Everyone loved it and wanted the recipe. Really! I couldn't find anyone who DIDN'T like it!

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  • on October 29, 2010

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    This is a very delicate at the same time delicious dessert

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  • on October 19, 2010

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    My guests request this one around Thanksgiving every year now. I have made it about 4 times and it always goes over well.

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  • on October 10, 2010

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    I found this to be easy and delicious. I had never made a roulade, so the previous reviews were helpful. I used an 11x16 jelly roll pan with perfect results. I also used 16oz of mascarpone instead of 12, which I was glad I had done since it was so delicious. I added some extra spice to the sponge batter and was very pleased with the flavor. I love ginger, but my husband is not such a fan so I may flavor half of the mascarpone with cinnamon instead of ginger when I make this again. I think this would be delicious with cream cheese instead of mascarpone, but I prefer the delicate creaminess of the mascarpone. All in all, a keeper recipe for me and it was quite fun to make. So pretty too. Thanks Ina!

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  • on September 16, 2010

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    But I found it to be pretty bland. Not as much pumpkin flavor as I would have liked, the crystallized ginger in the mascarpone didn't really come through at all and I found myself wishing I had used cream cheese so that I could have gotten the tangy flavor from that to augment the cake. It was fun to make though, but I will be making adjustments the next time around.

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  • on February 28, 2010

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    I have made this several times for holidays and it is always a hit. It is not too sweet and looks very impressive, but is pretty simple to make. I eliminate about 1/4 cup powdered sugar in the mascarpone and there is no difference in the sweetness. I also leave out the crystalized ginger and add extra spices to the cake (nutmeg, allspice, ginger. The yummiest dessert!

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  • on February 15, 2010

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    I love this recipe, it isn't overly sweet and tastes fabulous.

    I was asked to make it for a dinner party, so not wanting to chance it I made it today. It wasn't difficult at all. I only caution you to follow the directions and remove the cake onto the lightly confectioners sugar tea towel as soon as you remove it from the oven and roll it so it can cool. The flipping onto the towel was the most challenging thing about this entire recipe. I might use 16 oz of mascarpone cheese the next time for the real dinner party, but 12 oz worked fine. Wish I could post a picture as this dessert is really pretty. I plan to serve with caramel sauce from Starbucks..

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  • on December 30, 2009

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    Took a chance and made this for the first time on Christmas day. It was beautiful, delicious and not at all difficult to make. I was careful to chop the ginger very fine, and although you could distinguish the individual pieces in the filling, they were not too large and the flavor was spread throughout very well. The balance of pumpkin and ginger were just right and the creaminess of the filling is just divine. We had leftovers due to relatives not making it because of weather, and it kept very well covered loosely in the fridge. Can't wait to make this again!

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