This Raspberry Sushi Roll is unlike anything you’ve ever had! It’s not really sushi but a rich, light as air chocolate cake filled with cheesecake filling and stuffed with raspberries. It’s decadent, delicious & show-stopping! Perfect for Valentine’s Day or your next party.
Raspberry Sushi Roll
This post was created as part of a recipe challenge for the Daily Meal and Driscoll’s raspberries. The challenge was to create a dessert featuring Driscoll’s oh so delicious raspberries.
I love raspberries! I will eat them right out of the carton, on my yogurt or breakfast cereal in the morning, as an afternoon snack or as a delicious dessert. Did you know they were one of the most consumed berries in the world? Yep, everyone knows they are nature’s candy and oh so much better for you than all that sugary processed stuff. Eating more berries and other plant foods is a great way to improve your health too. Just look at the benefits:
- 1 cup has only 64 calories, 1.5 grams protein, only .8 grams fat and 15 grams of carbohydrates, 8 of which are fiber.
- Excellent source of antioxidants & polyphenols which decrease damage from free radicals reducing the risk of cancer and heart disease.
- Contains large quantities of Vitamin C (1 cup has 54% of your RDA) and manganese as well as Vitamins E & K, folate, iron and potassium.
- High amounts of flavenoids that have proven to help keep memory sharp.
- Overall, berries & other plant foods can help decrease the incidences of diabetes and obesity, increase energy and aid in weight loss.
This recipe was such fun to make. My husband and I have long talked about doing a whole series on foods that look like sushi featuring anything and everything from appetizers to entrées to desserts. This is my first foray into making a delicious dessert that reminds me of my favorite sushi. You can eat it with chopsticks or with your fingers because any way is a good way as long as it gets into your mouth! lol Dip it in the raspberry sauce and you’ll be saying OMG at the first taste.
Hope you enjoy!
- 4 eggs separated
- 1/2 cup granulated sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/3 cup Hershey’s dark chocolate cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
- 2 Tablespoons powdered sugar
- 4 oz cream cheese softened
- 5 teaspoons granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4- oz whipped topping or whipped cream
- 1 1/2 cups raspberries (about 1 pint)
- 1/8 cup granulated sugar
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Grand Marnier or Chambord (optional)
- 1 pint raspberries for roll filling
- Mint leaves for garnish
Preheat oven to 375 degrees. Spray a large cookie sheet with sides with nonstick spray. Line bottom and sides with parchment paper and spray paper with nonstick spray as well.
- In a medium bowl, mix together flour, cocoa, baking powder & soda and salt. Set aside.
In a large bowl, beat the egg whites until soft peaks form. Add 1/2 cup sugar slowly and continue beating until stiff peaks form. Set aside.
- In a large bowl, beat egg yolks with vanilla for 5 minutes, adding remaining 1/3 cup sugar after the first 3 minutes. Add dry ingredients alternately with water and continue to beat until mixture is smooth.
- Fold egg whites into chocolate batter and blend well. Pour into prepared pan and spread evenly.
- Bake 12-13 minutes or until center of cake springs back when lightly touched. You should also see the cake pulling away slightly from sides of pan.
- While cake is baking, spread a linen towel with 2 tablespoons of powdered sugar. When cake is done, remove from oven, place towel over the cake then another cookie sheet. Flip over carefully. Remove parchment paper.
- Spray a clean piece of parchment paper with nonstick spray and place over cake, sprayed side down. Roll cake with towel and paper immediately starting from the narrow end. Place on wire rack to cool completely.
- While cake is cooling prepare filling.
- In a medium bowl beat cream cheese until smooth. Add sugar slowly and beat until well incorporated. Add sour cream and vanilla until just combined.
- Fold in whipped topping. Place in refrigerator until ready to use.
- In a small saucepan, place raspberries and crush slightly. Add sugar and lemon juice and bring to boil, stirring often. Reduce heat and continue to simmer for 10 minutes, continuing to stir often. Remove from heat and stir in liqueur if using. Place in sealed jar and refrigerate until ready to serve.
- Unroll cake carefully. Divide into 2 or 3 section, cutting across the narrow length. I moved my smaller sections to a wooden cutting board to make rolling them easier.
- Place roll section flat and cover with cheesecake filling. Place raspberries in a row along long length. Starting from long side, roll into small roll. Move to a platter. Repeat with remaining sections. Cool in refrigerator so cheesecake filling sets.
- When ready to serve, remove from refrigerator, Place on cutting board, and using very sharp knife, cut into sushi-sized sections. Serve on platter garnished with raspberries and mint leaves. You can drizzle some sauce over top, make patterns on the platter or serve on the side.
Makes about 30-36 small sushi.