Raspberry & Blueberry Swiss Roll
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
45 mins
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Additional Time
2 hrs
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Total Time
3 hrs 45 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
American, International
Raspberry & Blueberry Swiss Roll
Description
The Raspberry & Blueberry Swiss Roll is made with a meringue sponge formed by whipping egg whites with sugar, then folding in flour and vanilla sugar. Baked at a moderate temperature, the sponge develops a lightly browned surface yet remains soft for rolling. The fruit cream involves simmering berries with water and sugar until thickened, providing a rich berry flavor concentrated through gentle cooking. The white cream uses mascarpone mixed with cooking cream and sugar to create a smooth, slightly sweet layer.
The final dessert consists of unrolling the cooled sponge, spreading the fruit and mascarpone creams evenly, then rolling it back to form a spiral of vibrant colors and textures. The berry decoration on top enhances its appeal. The interplay between the airy cake, tart fruit preserve, and creamy filling defines this Swiss roll's character.
This dessert works well served chilled as a light finish to meals or with tea as an afternoon treat. Its composition makes slicing neat portions possible, making it suitable for gatherings and sharing.
Ingredients
Sponge:
- 4 egg white
- 5 tbsp sugar
- 4 tbsp flour
- salt a pinch
- 1 tsp vanilla sugar
Fruit cream:
- 200 g berries (raspberry and blueberry, or other types of berries)
- 50 ml water
- 50 g sugar
White cream:
- 200 g mascarpone
- 50 g cooking cream
- 50 g sugar
- 1 tsp vanilla extract
Decoration:
- berries
Instructions
Sponge:
- Once they reach room temperature, whip the egg whites well with a pinch of salt until they turn into firm foam. Add the sugar, one tablespoon at a time, mixing well after each one.
- Separately, combine the flour with the vanilla sugar and fold it into the meringue using gentle upward movements.
- Preheat the oven to 160°C (320°F) and line a 25/35 cm (10x14 inches) baking tray with parchment paper. Pour the meringue into the pan and level it nicely. Bake for 25-30 minutes, until lightly browned.
- When ready, immediately turn it out onto a clean towel sprinkled with granulated sugar and roll it up while still hot. Leave until completely cooled. The meringue should not be left in the tray at all once baked because it will become too stiff to roll.
Fruit cream:
- Place the fruit, water, and sugar in a small saucepan over low heat. Simmer for 10-15 minutes until thickened. Turn off the heat and refrigerate.
White cream:
- Using a mixer, combine the mascarpone with the cooking cream and sugar until you get a smooth consistency. Add the vanilla extract and mix some more.
Assembly:
- Carefully roll out the meringue. Be careful because it is fragile and will easily break. Spread the fruit cream over the meringue. Top with the mascarpone cream, smoothing it out nicely. Roll the meringue up again. Refrigerate for 2-3 hours.
- When serving, decorate with berries, which will stick nicely to the roll, as you'll see, and powdered sugar.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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