Four St Pierre Brioche Hot Dog Rolls being filled with a raspberry cream from a piping bag held by a woman

Raspberry Mascarpone Rolls

A sweet dessert or a delicious afternoon snack

Prep: 30 minutesServes: 4


  • 4 St Pierre Hot Dog Rolls
  • 140g fresh raspberries
  • 170g mascarpone cheese
  • 2 tbsp icing sugar
  • 1 egg, beaten
  • 4 tbsp demerara sugar


  1. Pre-heat the oven to 200°C
  2. Brush the brioche hot dog rolls with beaten egg
  3. Dip each roll in the demerara sugar to lightly cover the top surface
  4. Bake the rolls in the oven for 4 to 5 minutes until the sugar has formed a golden crust
  5. Whilst baking, mix the raspberries, mascarpone and icing sugar together until fully blended
  6. Remove the rolls from the oven and allow to cool
  7. Pull apart where each roll is pre-sliced, and fill with the raspberry mascarpone
  8. Serve and enjoy
St Pierre 4 Hot Dog Rolls

4 Brioche Hot Dog Rolls

Side-split, golden and plump brioche rolls, ideal for your favourite hot dog. Perfectly matched to all the ingredients you love, it’s great with any sauces or condiments – so why not try with camembert and dijonaise?

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