Blueberry Roulade

Blueberry Roulade

This flourless roulade uses whipped eggs for its flexible sponge and vanilla quark for a cool, creamy filling. Blueberries add small bursts of fruit without making the roll difficult to shape. Chill it before slicing so the filling stays inside each spiral.

Recipe details

• Yield: 8 slices
• Prep: 25 minutes
• Bake: 12–15 minutes
• Cooling and chilling: about 1 hour 30 minutes
• Equipment: 10-by-15-inch rimmed jelly-roll pan, parchment paper, two mixing bowls, electric mixer, flexible spatula, clean tea towel, offset spatula

Ingredients

• 4 large eggs, separated while cold, then brought to room temperature
• 250 grams vanilla quark, divided
• 2 tablespoons granulated sweetener suitable for baking, divided, or to taste
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 150 grams blueberries, rinsed and dried thoroughly
• Nonstick cooking spray

Method

1. Heat the oven to 350°F (180°C). Lightly spray the pan, line it completely with parchment, and spray the parchment. Set a clean tea towel on the counter.
2. Beat the egg whites with the salt on medium-high speed until glossy stiff peaks form, 3–5 minutes. The peaks should stand upright without looking dry or grainy.
3. In the second bowl, whisk the yolks with 1 heaped tablespoon of the quark, 1 tablespoon sweetener, and 1/2 teaspoon vanilla. Fold one-third of the whites into the yolks to loosen them, then gently fold in the remainder in two additions. Stop when no large white streaks remain.
4. Spread the foam evenly in the prepared pan, taking it fully into the corners. Bake for 12–15 minutes, until lightly golden, springy in the center, and set rather than wet on top.
5. Cool in the pan for 3 minutes. Invert the warm sponge onto the towel, peel away the parchment, and roll the sponge and towel together from a short side. Let it cool completely in that loose spiral, about 40 minutes.
6. Stir the remaining quark with the remaining sweetener and vanilla. Unroll the sponge, spread the filling to within 1 inch of the far short edge, and scatter over the dry blueberries. Reroll without the towel. Place seam-side down, cover, and chill at least 45 minutes before cutting with a serrated knife.

Useful cues and troubleshooting

Whipped whites supply all the lift, so use a grease-free bowl and keep yolk out of the whites. Folding too aggressively knocks out the air; underfolding leaves rubbery white patches. If the sponge cracks, it was usually baked too long or allowed to cool flat. Rolling it briefly while warm gives it a “memory” that makes the final roll easier.

Dry berries matter because surface water thins the filling. If the quark is loose, drain it in a fine sieve for 20 minutes before mixing. Small blueberries roll more neatly than very large ones. Raspberries can replace blueberries, but keep the same weight and arrange them in a single layer.

Storage

Keep the roulade covered in the refrigerator and serve within 2 days. Do not leave the egg-and-dairy dessert at room temperature for more than 2 hours. Freezing is not recommended because quark can release water as it thaws.