A delicate and visually stunning dessert, the Vanilla Cream Tuile Roll combines crisp, golden tuile cookies with a smooth vanilla mascarpone cream. Topped with vibrant fresh berries, mint, and crushed pistachios, this French-inspired dish delivers an elegant finish that’s perfect for springtime gatherings or sophisticated dinners.
Why You’ll Love This Recipe
This dessert is light yet indulgent, crisp yet creamy—a balance of textures and flavors that makes it both refreshing and satisfying. The tuile cookies, baked until just golden and rolled into elegant tubes, provide the perfect vessel for the smooth vanilla cream. The garnish of berries, pistachios, and mint not only enhances the taste but also elevates the visual appeal. With minimal ingredients and a refined presentation, this is a dessert that impresses with ease.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the tuile rolls:
- 1/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 2 egg whites
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the vanilla cream filling:
- 1/2 cup heavy whipping cream
- 1/4 cup mascarpone cheese
- 1 tablespoon powdered sugar
- Seeds from 1/2 vanilla bean or 1/2 teaspoon vanilla paste
For garnish:
- Fresh raspberries
- Fresh strawberries, sliced
- Chopped pistachios
- Fresh mint leaves
Directions
- Make the tuile batter: In a mixing bowl, whisk together the flour, powdered sugar, egg whites, melted butter, vanilla extract, and a pinch of salt until smooth. Refrigerate the batter for 20 minutes.
- Bake the tuile shells: Preheat your oven to 350°F (175°C). Using a silicone baking mat or parchment paper, spread the batter into thin rectangles. Bake for 6–8 minutes, or until the edges turn golden brown.
- Shape the tuiles: Working quickly while the cookies are still warm and pliable, roll each tuile around a handle, dowel, or metal tube to create a cylinder shape. Let cool completely to harden.
- Prepare the vanilla cream: In a chilled bowl, whip the heavy cream, mascarpone, powdered sugar, and vanilla seeds until soft peaks form.
- Assemble the rolls: Using a piping bag, fill each cooled tuile roll with the vanilla cream mixture.
- Garnish and serve: Top each roll with fresh raspberries, strawberries, mint leaves, and a sprinkle of chopped pistachios. Serve immediately for the best texture.
Servings and timing
This recipe makes approximately 6 tuile rolls.
Preparation time: 25 minutes
Chilling time (for batter): 20 minutes
Baking and assembly time: 20 minutes
Total time: About 1 hour 5 minutes
Variations
- Chocolate version: Add 1 tablespoon of cocoa powder to the tuile batter and use chocolate shavings as a garnish.
- Citrus twist: Add a touch of lemon or orange zest to the cream for a bright flavor contrast.
- Nut-free option: Omit pistachios or substitute with toasted coconut flakes.
- Berry medley: Use blueberries, blackberries, or a mix of seasonal fruits.
- Flavored cream: Try rose or almond extract instead of vanilla for a unique twist.
Storage/reheating
These tuile rolls are best enjoyed immediately after assembly, as the tuile shells will soften over time due to the cream.
If needed, store the unfilled tuile shells in an airtight container at room temperature for up to 2 days.
The cream can be made a few hours in advance and stored in the refrigerator.
Avoid freezing, as both the texture and structure will be compromised.
FAQs
Can I make the tuile batter ahead of time?
Yes, the tuile batter can be refrigerated for up to 24 hours before baking.
Why did my tuile crack when I rolled it?
Tuiles must be rolled while still warm and flexible. Work quickly and use a thin, flat spatula to lift them off the baking mat.
Can I use whipped cream cheese instead of mascarpone?
Yes, but it may result in a slightly tangier flavor and firmer texture.
Can I bake the tuiles on parchment paper?
Yes, but a silicone baking mat provides a smoother surface and easier release.
How thin should I spread the tuile batter?
Spread the batter into a thin, even layer—approximately 1–2 mm thick—for the ideal crispness.
Are tuiles gluten-free?
Not by default, but you can use a gluten-free all-purpose flour blend for a suitable alternative.
Can I fill the rolls in advance?
It is best to fill them just before serving to maintain the crispness of the tuile.
Can I use other fillings?
Absolutely. Try pastry cream, lemon curd, or chocolate ganache for variation.
How do I pipe the cream neatly?
Use a piping bag with a round or star tip for control and clean presentation.
What can I do if my tuile batter is too thick?
Add a teaspoon of milk or water to loosen it slightly before spreading.
Conclusion
The Vanilla Cream Tuile Roll with Fresh Berries is a refined and versatile dessert that brings elegance to any occasion. With its crisp shell, creamy filling, and vibrant garnishes, it captures the essence of French patisserie with simple techniques and ingredients. Serve it fresh and beautifully plated for a dessert that tastes as stunning as it looks.
Print
Vanilla Cream Tuile Roll with Fresh Berries
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 6 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A crisp rolled tuile cookie filled with smooth vanilla bean cream, elegantly topped with fresh raspberries, strawberries, mint, and pistachios – a refined and airy French-style dessert.
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 2 egg whites
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup heavy whipping cream
- 1/4 cup mascarpone cheese
- 1 tablespoon powdered sugar
- Seeds from 1/2 vanilla bean or 1/2 tsp vanilla paste
- Fresh raspberries
- Fresh strawberries, sliced
- Chopped pistachios
- Fresh mint leaves
Instructions
- Whisk together flour, powdered sugar, egg whites, melted butter, vanilla extract, and a pinch of salt until smooth.
- Chill the tuile batter for 20 minutes.
- Preheat oven to 350°F (175°C).
- Spread batter into thin rectangles on a silicone baking mat.
- Bake for 6–8 minutes or until golden around the edges.
- While still warm, roll each tuile around a handle or tube mold to form a cylinder. Let cool and harden.
- Beat heavy whipping cream, mascarpone, powdered sugar, and vanilla seeds until soft peaks form.
- Pipe the vanilla cream into the cooled tuile rolls.
- Garnish with fresh raspberries, strawberries, mint leaves, and chopped pistachios.
- Serve immediately.
Notes
- Work quickly when rolling the tuiles; they harden fast once out of the oven.
- Chill the filling slightly if it becomes too soft to pipe.
- Serve immediately to maintain the crisp texture of the tuiles.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 10g
- Sodium: 25mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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