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  • Raspberry & Blueberry Swiss Roll

Raspberry & Blueberry Swiss Roll

Posted on Jul 13th, 2023
by Paula
Categories:
  • Cake Recipes
  • Dessert
Raspberry & Blueberry Swiss Roll

Colorful Swiss rolls are always an eye-catcher. There’s something special about them that delights. They are delicate and sophisticated, and they can be savored indulgently. This mascarpone cream Swiss roll with raspberries and blueberries is a delight of contrasts.

The pure white roll is complemented by a duo of creams: white and purple. It is decorated with fresh, aromatic, colorful fruit – I chose a mix of raspberries and blueberries, but feel free to experiment with other types of berries.

There is nothing complicated about this roll, but it attracts through its simplicity, its play of colors, and its delicacy, making it perfect for any occasion.

Raspberry & Blueberry Swiss Roll

Please find this delicious raspberry & blueberry Swiss roll recipe below!

Angel Food Cake Roll with Berries

Raspberry & Blueberry Swiss Roll

Paula
4.92 from 49 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 45 minutes mins
Chilling Time 2 hours hrs
Total Time 3 hours hrs 45 minutes mins
Course Dessert
Cuisine American, International
Servings 12 servings

Ingredients
 
 

Sponge:

  • 4 egg whites
  • 5 tbsp sugar
  • 4 tbsp flour
  • a pinch of salt
  • 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 (10×14 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

    Angel Food Cake Roll with Berries
    Tried this recipe?Let us know how it was!

    Related: Cherry Mascarpone Swiss Roll
    Related: Lemon Swiss Roll
    Related: Popular Swiss Dessert Recipes
    Related: Mango & Passion Fruit Meringue Roulade
    Related: Chocolate Mascarpone Yule Log Cake

    Paula

    Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

    4.92 from 49 votes (49 ratings without comment)

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