From Around My French Table by Dorie Greenspan, I made this roulade for Mother’s Day. It is one of the many desserts I have not had a chance to make from this book yet. A dessert with fresh blueberries seemed just right for spring time. It is a sponge cake baked, rolled in a towel and cooled. The blueberries are steeped in a simple syrup to amp up the sweetness. The filling which I had made before when I made Raspberry Tiramisu en Verrine, is made of a mascarpone cream. Although, we enjoyed this dessert it was a little plain. There is no salt in the cake or spices but maybe this is tradition? The Raspberry Tiramisu version had raspberry liqueur on the cake portions which I think added to the flavor.