Blueberry Mascarpone Roulade

Let them eat cake! Or so they said in France long ago before the poor folk had enough (not!) and stormed the Bastille!
This would be a welcome cake for almost any occasion--even an ordinary weekend day, like today.  After a  rather hot and muggy day here in Southern New Jersey (where isn't it hot and steamy in the continental states recently?) we ate a simple fare of grilled burgers and hotdogs al fresco.  By contrast the roulade was the sophisticated dolce vita guest.  And it did not disappoint, the roulade was light and refreshingly delicious!
I've never made a sponge cake and thought it would be most difficult, but it was as easy to make as Dorie promised it would be.  I baked it in a large baking sheet with 1 inch sides.  The filling was whipped fresh creme mixed with mascarpone cheese, sugar and vanilla combined.  Mixed that with the blueberries simmered in a simple sugar then drained and cooled. It was a snap to spread on the sponge cake and roll up and refrigerate for a couple of hours.  A quick dusting of confectioner's sugar before serving, voila!

I did keep the blueberry syrup for something cool and refreshing to drink in the next day or two.  With the temperatures climbing into the high 90's, it should make for a tasty drink but I haven't figured out a recipe for that yet.


(I'm asking Santa for a higher megapixel digital camera for Christmas.....)