Raspberry & White Chocolate Swiss Roll Recipe

If you’re searching for a dessert that looks stunning and tastes like a dream, the Raspberry & White Chocolate Swiss Roll is your new best friend. This elegant yet deceptively simple treat brings together a light, fluffy sponge cake wrapped around a luscious raspberry and cream filling, all topped with a glossy white chocolate glaze. Each bite balances the tart brightness of fresh raspberries with the sweet, creamy indulgence of white chocolate, making it a perfect centerpiece for any special occasion or a delightful afternoon indulgence.

Ingredients You’ll Need

The beauty of the Raspberry & White Chocolate Swiss Roll lies in its straightforward ingredient list, where each component plays an essential role. From the airy eggs that create the perfect sponge to the fresh raspberries bursting with flavor, every ingredient shapes the texture, taste, and visual appeal of this dessert.

• 4 large eggs: Provide structure and lightness to the sponge cake.
• 120 g (½ cup) granulated sugar: Sweetens and helps achieve a tender crumb.
• 1 tsp vanilla extract: Adds a warm, aromatic depth to the sponge.
• 120 g (1 cup) all-purpose flour: Forms the base of the cake, giving it body without heaviness.
• 1 tsp baking powder: Ensures the sponge rises beautifully and stays fluffy.
• Pinch of salt: Enhances all the other flavors and balances the sweetness.
• 200 g (1 cup) fresh raspberries: The star fruit providing tart freshness to the filling.
• 2 tbsp sugar: Sweetens the raspberry puree for that perfect balance.
• 1 tbsp lemon juice: Brightens the raspberry flavor and adds a subtle zing.
• 250 ml (1 cup) heavy cream, chilled: Whipped to fluffy perfection for the filling and glaze.
• 2 tbsp powdered sugar: Sweetens the whipped cream without graininess.
• 100 g (3.5 oz) cream cheese (optional): Provides stability and richness to the creamy filling.
• 200 g (7 oz) white chocolate, chopped: For creating that irresistibly smooth and shiny glaze.
• 100 ml (½ cup) heavy cream: Heated to melt the chocolate smoothly.
• Decoration items: Fresh raspberries, edible flowers, pearl sugar or edible pearls, and optional raspberry sauce to finish with flair.

How to Make Raspberry & White Chocolate Swiss Roll

Step 1: Bake the Perfect Sponge

Begin by preheating your oven to 180°C (350°F) and lining a baking tray with parchment paper. Whip the eggs with sugar and vanilla extract for about 5 minutes until the mixture is pale and fluffy — this aeration is key to a light sponge. Sift in the flour, baking powder, and salt, then gently fold everything together; you want to keep as much air as possible to maintain that delicate texture. Pour the batter evenly onto the tray and bake for 10-12 minutes, just until golden and springy to the touch.

Step 2: Roll Your Sponge

While the sponge is still warm, carefully roll it up in a clean tea towel with the parchment paper inside to help shape the roll. This prevents cracks when you add the filling later. Allow it to cool completely in this rolled shape — this little trick ensures your roll will spring back easily when you unroll it for assembly.

Step 3: Prepare the Raspberry Filling

In a saucepan, gently heat the raspberries along with sugar and lemon juice until softened, then lightly mash to create a vibrant puree bursting with tartness. Let this cool completely. In a chilled bowl, whip the heavy cream with powdered sugar until it forms soft peaks. For extra stability, fold in some cream cheese before folding in the raspberry puree, crafting a luscious and sturdy filling that won’t weigh down the sponge.

Step 4: Assemble the Roll

Unroll your sponge gently and spread the raspberry cream filling evenly across the surface. Roll it back tightly but carefully, making sure the filling stays snug inside. Wrap the roll in cling film and refrigerate for at least one hour to allow the flavors to meld and the roll to firm up beautifully for glazing.

Step 5: Create the White Chocolate Glaze

Heat the heavy cream until it’s just steaming, then pour it over the chopped white chocolate. Let it sit for a minute to melt before stirring until smooth and glossy. Allow the glaze to cool slightly, but before it sets, pour it evenly over the chilled roll for that luxurious, shiny finish that is as beautiful as it is delicious.

Step 6: Decorate Your Raspberry & White Chocolate Swiss Roll

Finish your masterpiece with fresh raspberries, delicate edible flowers, and shimmering pearls or pearl sugar. For an extra touch of elegance and flavor, drizzle some extra raspberry sauce over the top, turning this stunning cake into a true celebration on a plate.

How to Serve Raspberry & White Chocolate Swiss Roll

Garnishes

Fresh raspberries scattered across the top provide bursts of juicy tartness contrasting the creamy sweetness. Edible flowers add a whimsical, colorful touch that’s guaranteed to wow your guests, while pearl sugar or edible pearls bring festive sparkle and texture, making every slice a feast for the eyes as well as the palate.

Side Dishes

For a well-rounded dessert experience, serve your Raspberry & White Chocolate Swiss Roll with a dollop of whipped cream or a scoop of vanilla bean ice cream. A light drizzle of raspberry coulis or a few fresh mint leaves on the side also adds fresh complexity and balance that complements the roll’s richness beautifully.

Creative Ways to Present

Consider slicing the roll into thin, elegant spirals for a tea party tray or plating individual slices topped with a dollop of whipped cream and a fresh raspberry on each. You could also serve mini slices alongside a glass of chilled sparkling wine or a raspberry-infused cocktail, turning this humble Swiss roll into a sophisticated dessert experience.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be tightly wrapped in cling film to retain moisture and stored in the refrigerator for up to 3 days. Keeping it chilled helps preserve the freshness of the cream filling and the glossy texture of the white chocolate glaze.

Freezing

This Swiss roll freezes wonderfully. Wrap it well in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator — this helps maintain its texture and flavor integrity.

Reheating

Since this dessert is best served chilled, reheating is not recommended. Instead, let frozen slices thaw naturally in the fridge and serve as is, so you can savor every bit of that fresh raspberry tang and creamy white chocolate goodness.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can work if fresh ones aren’t available. Just thaw and drain them slightly before cooking to avoid too much liquid, which can make the filling runny.

Is it necessary to use cream cheese in the filling?

Cream cheese is optional but highly recommended for added stability and a subtle tang that complements raspberries perfectly, helping the filling hold its shape.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suited for cakes, making sure it contains xanthan gum for proper structure.

How do I prevent the sponge from cracking when rolling?

Rolling the sponge while it’s still warm with parchment paper and a clean towel helps it “remember” the shape and reduces cracking. Be gentle and roll tightly but not too forcefully.

What’s the best way to achieve a shiny glaze?

Use good quality white chocolate and don’t overheat the cream when melting it. Stir until smooth and pour over the roll while slightly warm but not hot to get that perfect glossy finish.

Final Thoughts

The Raspberry & White Chocolate Swiss Roll is genuinely one of those desserts that feels like a gift every time you serve it. It’s stunning, delicious, and surprisingly achievable with everyday ingredients. Whether you’re hosting a special celebration or simply treating yourself to a slice of sweetness, this roll promises smiles all around. Give it a try and watch it become a new favorite in your dessert repertoire.

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