We have been baking this Swiss roll with raspberry cream for birthdays and summer parties for years. The trick is to fold the raspberries in on reverse direction rather than blending them. That way the fruit pieces stay visible in the Mascarpone cream and the roll does not turn mushy.
The recipe has two separate stages. First we bake the sponge following our basic recipe. While the sponge cools, we prepare the raspberry cream. This order matters because the cream sets quickly and must be spread onto a cold sponge.
Swiss Roll with Raspberry Cream, Thermomix®
Ingredients 0 / 4 ✓
- 1 basic recipe sponge cake
- 200 g sugar
- 350 g Mascarpone
- 350 g raspberries frozen or fresh
Instructions 0 / 5
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1
Icing sugar.
Add the sugar to the mixing bowl and pulverise for 10 seconds / speed 10. Set 2 tbsp aside.
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2
Cream.
Add the Mascarpone to the mixing bowl and mix for 10 seconds / speed 3.
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3
Raspberries.
Set aside 15 raspberries, then add the rest to the mixing bowl and fold in for 5 seconds / reverse direction / speed 3. Refrigerate the cream until the roll has cooled completely.
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4
Roll the sponge.
Unroll the sponge, spread the cream over it, roll it up again and refrigerate for about 1 hour.
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5
Dust with icing sugar.
Dust the roll with icing sugar and serve garnished with raspberries.
Tip: You can swap the raspberries for other fruits. If using tinned or jarred fruit, make sure it is very well drained first, otherwise the cream will be too runny.
Nutrition per serving
Why reverse direction for the raspberries
Reverse direction stops the blades from chopping the raspberries. On normal direction the fruit would turn to puree within 5 seconds, dyeing the cream pink instead of leaving visible pieces. We set 15 raspberries aside for decoration and fold the remaining 335 g in on reverse direction / speed 3. The result is a cream with visible red pieces rather than a uniform mass.
Frozen raspberries work just as well as fresh. Use them straight from the freezer without thawing. Thawed raspberries release too much liquid and make the cream watery.
Milling icing sugar yourself or buying it ready-made
We pulverise the sugar for 10 seconds at speed 10 to make icing sugar. This saves buying an extra product and the freshly milled icing sugar is finer than shop-bought. We set 2 tbsp aside for dusting the finished roll. The rest is mixed with the Mascarpone.
If the sugar remains too coarse, simply run it for another 5 seconds at speed 10. The mixing bowl must be dry beforehand, otherwise the sugar sticks to the sides.
Do not over-mix the Mascarpone base
The 350 g of Mascarpone go into the mixing bowl with the milled sugar and are mixed for 10 seconds at speed 3. No longer, or the Mascarpone will turn runny. Mascarpone has a high fat content and becomes thin rather than creamy when over-worked.
The cream must be firm straight after mixing. If it is runny, either it was mixed for too long or the Mascarpone was too warm. A cream that is too runny will not set again in the fridge.
Rolling without cracking
The sponge must be completely cool before we spread the cream on it. A warm sponge will melt the Mascarpone. We turn the cooled sponge out onto a tea towel dusted with icing sugar, peel off the baking paper and spread the raspberry cream evenly over it.
Rolling up is easiest with the tea towel as a guide. We lift the towel along the long edge and let the sponge roll up by itself. Important: do not press too hard or the cream will squeeze out at the sides. The finished roll goes into the fridge for at least 1 hour so the cream sets and the roll holds its shape.
Other fruits instead of raspberries
Strawberries, blueberries or cherries work with the same method. Cherries must be stoned first. Tinned or jarred fruit must be very well drained, otherwise the cream becomes too thin. We place jarred fruit on kitchen paper and press it gently before adding it to the mixing bowl.
Peaches or apricots are too watery for this cream. The Mascarpone will turn runny and the roll will not hold together.
How long it keeps in the fridge
The finished Swiss roll keeps for 2 days in the fridge. The raspberries will tint the cream slightly pink after a day, which is perfectly normal. Freezing does not work as the sponge becomes rubbery after thawing.
The roll tastes best straight after chilling. The sponge is still soft and the cream is firm. After 2 days the sponge becomes drier.
Goes well with: vanilla ice cream and coffee.
Also try our Oreo roll or this strawberry Mascarpone dessert.
