A soft and luscious pineapple cream roll cake filled with tropical pineapple curd and a creamy mascarpone filling. This show-stopping dessert is light, fruity, and incredibly delicious—perfect for celebrations or just because you crave something indulgent yet refreshing.
Preparation Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes + chilling
Yield: 8-10 servings
Cuisine: European-inspired, Tropical Dessert
INGREDIENTS
For the pineapple curd:
- 380 g canned pineapple (with juice), finely chopped
- 50 g cornstarch (about 1/4 cup)
- 50 g granulated sugar (1/4 cup)
For the choux-style roll base:
- 200 ml water (about 3/4 cup + 1 tbsp)
- 100 g unsalted butter (7 tbsp)
- 150 g all-purpose flour (1 cup + 2 tbsp)
- 4 large eggs
For the cream filling:
- 4 tablespoons mascarpone cheese (about 60 g)
- 30 g sweetened condensed milk (2 tbsp)
- 1 tsp vanilla sugar or extract
For garnish:
- Powdered sugar for dusting
DIRECTIONS
- Prepare the pineapple curd:
- In a saucepan, combine chopped pineapple, cornstarch, and sugar.
- Cook over low heat, stirring constantly, until thickened and gently boiling.
- Remove from heat and let cool completely.
- Make the choux pastry base:
- In a saucepan, combine water and butter. Bring to a boil.
- Add the flour all at once and stir vigorously until the mixture forms a smooth dough ball and pulls away from the sides of the pan.
- Let the dough cool for 10–15 minutes.
- Beat in the eggs, one at a time, until fully incorporated. The dough should be glossy and smooth.
- Bake the roll base:
- Preheat the oven to 160°C (320°F).
- Spread the dough evenly on a baking sheet lined with parchment.
- Bake for 40 minutes until puffed and golden. Cool completely.
- Make the mascarpone cream:
- In a bowl, mix mascarpone, condensed milk, and vanilla sugar until smooth and creamy.
- Assemble the cake:
- Spread the pineapple curd evenly over the cooled choux layer.
- Top with mascarpone cream.
- Gently roll into a log. Wrap in parchment and chill in the refrigerator for at least 4 hours to set.
- Serve:
- Dust with powdered sugar before slicing.
- Serve chilled and enjoy!
Serving Suggestions
- Serve each slice with a dollop of whipped cream or a scoop of coconut ice cream.
- Garnish with pineapple rings or tropical fruit slices.
- Pair with hot tea or iced mint lemonade for a refreshing finish.
Cooking Tips
- Ensure the dough cools before adding eggs to avoid scrambling them.
- Roll the cake gently to prevent cracking—use parchment paper for support.
- You can strain the pineapple curd for an ultra-smooth texture.
- Use room-temperature mascarpone for easy mixing.
Nutritional Benefits
- Pineapple is rich in vitamin C and bromelain, supporting immunity and digestion.
- Mascarpone provides calcium and healthy fats.
- The eggs in the base add high-quality protein.
Dietary Information
- Contains dairy, eggs, and gluten.
- Can be adapted to gluten-free diets using a 1:1 flour substitute.
- For a lighter version, use Greek yogurt in place of mascarpone.
Nutritional Facts (Per Slice, approx. 1/10th)
- Calories: 260
- Protein: 6g
- Carbohydrates: 28g
- Sugars: 14g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 1g
- Sodium: 80mg
Storage
- Store the cake in the refrigerator, tightly wrapped, for up to 4 days.
- Do not freeze once assembled, as the texture may be compromised.
Why You’ll Love This Recipe
- It’s a fresh twist on classic cake rolls, perfect for warm-weather cravings.
- The contrast between airy pastry and creamy filling is divine.
- It’s visually stunning, yet surprisingly easy to make.
- Versatile enough to customize with other fruits or fillings.
Conclusion This pineapple cream roll cake is a dreamy dessert that balances tangy fruit flavor with soft, creamy richness. It’s light, luscious, and the perfect centerpiece for any special meal or weekend treat. If you’re looking to impress with minimal fuss, this recipe will never disappoint.