Neapolitan Millionaire Roll

This triple-flavor delight combines soft chocolate sponge, creamy strawberry cheesecake filling, and fluffy vanilla mousse all rolled into a stunning dessert log. The cake mixes different textures—from tender sponge to velvety fillings—and gets finished with a cloud-like whipped vanilla topping. It's an eye-catching treat that'll wow your guests at any special event, bringing together classic Neapolitan flavors in an impressive rolled package.

• Flour: 1 cup for chocolate sponge base.
• Sugar: 1 cup (sponge) + 1 cup (cheesecake) + 1/2 cup (mousse) to add sweetness throughout.
• Cocoa powder: 1/3 cup to create the chocolate flavor.
• Baking soda: 1 teaspoon for proper sponge lift.
• Salt: 1/2 teaspoon to cut through sweetness.
• Eggs: 1 large (sponge) + 4 large (cheesecake) for binding and texture.
• Buttermilk: 1/2 cup for moist sponge.
• Vegetable oil: 1/2 cup for softness in the cake.
• Vanilla extract: 3/4 teaspoon (sponge) + 1/4 teaspoon (icing) for background flavor.
• Boiling water: 1/2 cup to make batter smoother.
• Cream cheese (softened): 24 oz for the strawberry layer.
• Flour: 3 tablespoons for cheesecake stability.
• Sour cream: 1 cup to make cheesecake layer tangier.
• Strawberry extract: 3 tablespoons for berry flavor.
• Gelatin powder: 1 1/2 teaspoons to set the mousse.
• Cold water: 1 1/2 tablespoons for softening gelatin.
• Heavy cream: 4 1/3 cups total (2 1/3 cups mousse, 2 cups icing) for whipping.
• Vanilla bean paste: 2 1/2 teaspoons (mousse) + 1 teaspoon (icing) for deep vanilla notes.
• Powdered sugar: 1 cup for silky icing.
• Red food coloring (optional): for pretty pink strawberry color.

Step 7:

Whip heavy cream with powdered sugar, vanilla bean paste, and vanilla extract until firm peaks form. Cover the cake with this vanilla topping before serving.

Step 6:

Apply the strawberry cheesecake mix onto the cool chocolate base, then gently form into a log by rolling it up. Cover with vanilla mousse and chill at least 2 hours until set.

Step 5:

Soak gelatin powder in cold water for 5 minutes. Warm 1/2 cup heavy cream in a pan and mix in the gelatin until dissolved. Beat remaining cream with sugar and vanilla bean paste until soft peaks form, then slowly mix in the gelatin cream.

Step 4:

Mix cream cheese, sugar, and flour until creamy. Add eggs, sour cream, strawberry extract, and food coloring if using, then blend thoroughly.

Step 3:

Spread batter on the baking sheet evenly and bake 15-20 minutes until a toothpick comes out clean. Let it cool completely.

Step 2:

Mix flour, sugar, cocoa powder, baking soda, and salt in one bowl. In another, mix egg, buttermilk, vegetable oil, and vanilla. Combine wet and dry ingredients, then stir in boiling water for a smooth mix.

Step 1:

Heat oven to 350°F (175°C). Put parchment on a 12x17-inch baking sheet and add a bit of grease.

• Keep the cake cold for at least 2 hours so everything holds together nicely.
• Any leftovers can stay in your fridge up to 3 days if wrapped well.

• Try rolling the cake while it's a bit warm with the parchment still on, then unroll to add fillings for an easier roll-up.
• Want more strawberry punch? Just add extra extract or mix in some fresh strawberry puree.

Tips from Well-Known Chefs

• Chef Emma suggests trying a bit of lemon zest in the mousse to give a fresh zing that works great with the vanilla and strawberry.

This fabulous roll cake blends three classic flavors into one knockout dessert. Every forkful gives you chocolate, strawberry, and vanilla working together perfectly. The airy sponge, smooth cheesecake center, and dreamy mousse create amazing texture contrasts, all crowned with that light-as-air vanilla topping.

Wow the crowd at your next party with this showstopper. The colorful layers of chocolate, strawberry and vanilla don't just look gorgeous on a dessert table, they also offer flavors everybody loves. It's guaranteed to disappear fast!

Can I use a different flavor for the cheesecake layer?

Absolutely! Try swapping strawberry extract with raspberry or lemon for something different.

What can I use instead of gelatin in the mousse?

Agar-agar works as a veggie-friendly swap, though your mousse might feel slightly different.

How long will the cake last in the fridge?

It'll stay good for up to 3 days refrigerated, but it's best eaten within the first day or two.

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Summary