Recipe Video


0.75 cup
200 g
7 oz
6.60 fl oz
4 pc
0.25 cup
90 g
3.15 oz
2.97 fl oz
cocoa powder
2 tbsp
30 g
1.05 oz
0.99 fl oz
baking powder
0.75 tsp
3.44 ml
0.25 cup
80 g
2.80 oz
2.64 fl oz
cherry juice
0.25 cup
80 g
2.80 oz
2.64 fl oz
Roll custard
cream 33-35%
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
white chocolate
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
powdered sugar
1 Tbs
frozen cherries
1.25 cup
300 g
10.50 oz
9.90 fl oz
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
0.75 cup
170 g
5.95 oz
5.61 fl oz
cream 33-35%
1.25 cup
300 ml
9.90 fl oz
mascarpone cheese
1 cup
250 g
8.75 oz
8.25 fl oz


Biscuit roll

First, let's cook the roll and a biscuit for the base. You will need the same dough. One part of it will be rolled, and the other one will be baked in a 7-inch mold:

  • 200 g sugar | 7.05 oz
  • 4 eggs | 4.00 items
  • 90 g flour | 3.15 oz
  • 30 g cocoa powder | 1.05 oz
  • 2/3 teaspoon baking powder | 1.00 tsp

The syrup:

  • 80 g sugar | 2.80 oz
  • 80 g cherry juice | 2.80 oz

The roll custard:

  • 75 ml cream with 33-35% fat | 2.65 oz
  • 70 g white chocolate 2.45 oz
  • 1 tablespoon powdered sugar | 1 tbsp



  1. Preheat the oven to 392F. Whip the eggs with sugar until firm. Sift the flour with cocoa and baking powder, add to the egg mixture and mix gently with a spatula.
  2. Pour 1/3 of the dough into a 7-inch ring, pour the rest on a baking sheet lined with parchment, spread it evenly on the parchment.
  3. You should get a layer about 10x13 inch in size. Bake for 7-8 minutes until tender.
  4. Cool the baked biscuit a little and remove from the ring. Use the second part to make a roll (do not take it away from the parchment).
  5. Boil sugar and juice syrup. Soak the cooled biscuit and the roll dough.

Roll custard

  1. Next, let's make the custard for the chocolate roll:
  2. Whip the cream and powdered sugar until thick and add the melted white chocolate. Mix thoroughly with a spatula and remove to cool.


Finally, you are about to make the mousse and assemble the cake.

For the mousse:

  • Cherries frozen 300 g | 10.60 oz
  • Gelatin 10 g | 0.35 oz
  • Sugar 170 g | 6.00 oz
  • Cream 33-35% 300 ml | 10.10 fl oz
  • Mascarpone cheese 250 g | 8.80 oz

Cherry mousse cooking instructions:

  1. Cover the pitted cherries with sugar and put them on a low heat until sugar gets completely dissolved. Grind the mixture in a blender.
  2. Soak the gelatin in 2.10 oz of water, let it swell. Combine the gelatin with hot cherry puree. Mix thoroughly (you can use a blender), add Mascarpone cheese at room temperature and whip until smooth.
  3. Whip the cream separately until peaks. Stir the whipped cream into the cherry-mascarpone mixture. The mousse is ready!

Cake assembling

  1. Make a roll (grease with the custard and roll up). Put in the freezer for 20 minutes so that it is convenient to work with it.
  2. Put the cake soaked with syrup in a 8 inch ring, tightened with cling film and covered with acetate film on the sides.
  3. Pour some mousse on top, so that the cake is covered with about 0.4 inch of the mousse.
  4. Remove the roll from the freezer, cut it into 8 equal pieces, approximately 0.8 inch each (cut the sides of the roll, do not use them in the cake).
  5. Put the roll pieces vertically on the mousse in the form of a "chamomile" (look at the pictures).
  6. Pour the remaining mousse over the top, gently knock the cake pan on the table so that the mousse is spread into all voids and possible air bubbles come out.
  7. Put the cake in the fridge or freezer if you will cover it with the glaze.