Anne Burrell’s Marbled Swiss Roll with Amarena Cherry and Chocolate Buttercream is displayed, as seen on Worst Cooks in America, Season 25.
Recipe courtesy of Anne Burrell

Marbled Swiss Roll Cake with Amarena Cherry Mascarpone Buttercream

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 50 min
  • Yield: 1 cake
A Swiss roll cake is an impressive dessert to make for any occasion! You can be creative with the flavors and garnishes – wherever your taste buds and imagination take you! The rolling of the cake is REALLY important to do while the cake is hot–but the rest is a “POC”–a piece of cake!



Mascarpone Buttercream:


Special equipment:
a piping bag with a big star tip
  1. For the cake: Arrange the oven rack to the center position and preheat the oven to 400 degrees F. Lightly spray a half sheet pan with nonstick cooking spray. Line with parchment paper and lightly spray the parchment again. Set aside.
  2. Whip the whole eggs and granulated sugar in a stand mixer fitted with a whisk attachment on medium-high speed until it reaches ribbon stage, about 4 minutes. Add in the vanilla extract and salt; mix until combined. Sift the flour and cornstarch onto a piece of parchment. Add half the sifted dry ingredients to your batter and mix until combined on medium-low speed. Add the remaining dry ingredients and mix until combined. Drizzle in the cooled melted butter while the mixer is on medium speed until it is incorporated.
  3. Pour 1 1/2 cups of the batter into a bowl, sift in the cocoa powder and gently fold until incorporated. Transfer the cocoa batter to a liquid measuring cup. Pour the yellow cake batter into the prepared tray and spread the batter evenly with an offset spatula. Pour lines of chocolate batter on top to make stripes.
  4. Bake on the center rack until the cake springs back when touched or the sides have pulled away from the pan, about 10 minutes. Invert the cake onto a towel sprinkled with powdered sugar and roll up and let cool
  5. For the buttercream: Add to a stand mixer with the paddle attachment the mascarpone, butter and vanilla and mix together. Sift in the powdered sugar, cup by cup, while mixing. Add the puréed Amarena cherries and syrup.
  6. Unroll the cooled cake and place most of the buttercream in a piping bag (save some for decoration) and cut a hole (no tip needed). Pipe the buttercream over the top of the cake and spread over in an even layer with an offset spatula. Sprinkle the top of the buttercream with mini chocolate chips. Re-roll up cake with the tea towel.
  7. To decorate, use a piping bag with a big star tip filled with the remaining buttercream to pipe a design on top of the cake. Shave dark chocolate over top and top with a few Amarena cherries.