Suzie's Pumpkin and Mascarpone Roulade

Watch out, this dessert is a killer!  Suzie made this for us one Xmas and it has remained one of our absolute favorite desserts ever since, especially for Thanksgiving. I have to be in the baking mood and have a helper nearby as the recipe, although easy enough can also be a bit intimidating. Originally hailing from the Barefoot Contessa, Ina Garten can do no wrong! And Suzie's baking is always the best!

3/4 cup all purpose flour

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/4 tsp ground nutmeg

3 extra-large eggs, at room temperature

1 cup granulated sugar

3/4 cup canned pumpkin (not pie filling)

1/4 cup confectioner's sugar, plus extra for dusting FILLING

12 oz. Italian marscapone cheese

1 1/4 cups sifted confectioner's sugar

2 tbsp whipping cream (35%)

1/4 cup minced dried crystallized ginger Pinch kosher salt

Preheat oven to 375 degrees. Grease 13- by 18- by 1 inch rimmed baking sheet.  Line pan with parchment paper; grease and flour paper.

     In small bowl, sift together flour,cinnamon, ground ginger, baking powder, baking soda, salt and ground nutmeg; stir to combine.  Place eggs and granulated sugar in bowl of electric mixer fitted with paddle attachment and beat on medium-high speed for 3 minutes or until light yellow and thickened.  With mixer on low, add canned pumpkin, then slowly add flour mixture, mixing just until incorporated.  Finish mixing batter by hand with rubber spatula.  Pour into prepared pan and spread evenly.  Bake cake for 10 to 12 minutes or until top springs back when gently touched.

     While cake is baking, lay out clean, thin cotton dish towel on flat surface and evenly sift entire 1/4 cup confectioner's sugar over it.  (This will prevent cake from sticking to towel.)  As soon as you remove cake from oven, loosen it around edges and invert squarely onto prepared towel.  Peel away parchment paper.  Starting at short end of cake and with light touch, roll warm cake and towel together (don't press).  Let cool completely on wire rack.

     Filling:  Meanwhile, in bowl of electric mixer fitted with paddle attachment, beat together mascarpone cheese, confectioner's sugar and cream for about 1 minute or until light and fluffy.  Stir in crystallized ginger and salt.

     To assemble, carefully unroll cake onto board with towel underneath.  Spread evenly with filling.  Reroll cake in spiral using towel as guide.  Remove towel and trim ends to make neat edge.  Dust with confectioner's sugar and slice to serve.

Bon Appetit!!