Caramel & Jam Swiss Roll

Name: Caramel & Jam Swiss Roll
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 3 h 45 min
Yield: 12 servings
Ingredients: 4 large eggs; 5 tbsp sugar; 2 tbsp oil; 5 tbsp flour; a pinch of salt; 1/2 Sugar-Free Jam; 80 g sugar; 2 tbsp water; 100 ml cooking cream; 30 g butter; 250 g mascarpone; 50 g sugar; 2 tbsp water; 100 ml water; 100 ml cooking cream; 4 g gelatin; 3 tbsp cold water

User Reviews

4.9

369 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
3 hrs 45 mins
Servings
12 servings
Course
Dessert
Cuisine
Swiss, International

Caramel & Jam Swiss Roll

Iris Warren

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Ingredients

Servings

Sponge:

4 large eggs
5 tbsp sugar
2 tbsp oil
5 tbsp flour
a pinch of salt

Filling:

1/2 Sugar-Free Jam
80 g sugar
2 tbsp water
100 ml cooking cream
30 g butter
250 g mascarpone

Decoration:

50 g sugar
2 tbsp water
100 ml water
100 ml cooking cream
4 g gelatin
3 tbsp cold water

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Instructions

Sponge:

Using a mixer, combine the eggs with a pinch of salt and the sugar until they triple in volume. Add the oil and mix for another 10 seconds. Turn off the mixer. Incorporate the flour with gentle upward movements.
Preheat the oven to 180 °C (350 °F). Line a large baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 15 minutes. When ready, flip it out onto a clean towel. Roll out the towel while the cake is hot. Leave the roll to cool.

Caramel cream:

Place the sugar together with the water in a thick-bottomed pan over medium heat. Let the sugar melt and boil until it turns a golden color. Turn off the heat and add the cooking cream. Stir vigorously to homogenize the mixture. Incorporate the butter and mascarpone. Leave the cream to cool for half an hour.
Gently unroll the sponge roll. Spread the whole sheet with Dalfour berry jam. Leave to rest for 10 minutes. Put the caramel cream on top of the jam and start rolling, carefully. Refrigerate the roll and prepare the icing.

Icing:

Place the sugar together with two tablespoons of water in a thick-bottomed pan over medium heat. Let the sugar melt and simmer until it turns a golden brown. Turn off the heat and add the cooking cream. Stir well. Add the rest of the water and heat up the mixture over low heat. When the mixture is homogeneous and hot, set aside.
Hydrate the gelatin in cold water. After 5 minutes, add it to the icing and stir well to distribute it evenly. Leave the icing to harden. When it reaches a slightly viscous consistency, pour it over the roll. Sprinkle almond flakes and edible roses on top.
Refrigerate the roll for 2-3 hours. Portion it to your liking and share it with your loved ones.