Raspberry & White Chocolate Swiss Roll Recipe

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If you have a sweet tooth and adore elegant yet simple desserts, you’re going to fall head over heels for this Raspberry & White Chocolate Swiss Roll. It’s a delightful celebration of light, fluffy sponge cake wrapped snugly around a luxuriously tangy fresh raspberry cream filling, all finished with a silky white chocolate glaze that gleams like a jewel on a plate. Each bite offers a perfect harmony of tartness and sweetness with a melt-in-your-mouth texture that feels both indulgent and fresh. Whether you’re treating yourself or impressing guests, this Raspberry & White Chocolate Swiss Roll is a stunning showstopper that tastes as divine as it looks.

Ingredients You’ll Need

Gathering your ingredients for this recipe is wonderfully straightforward. Each component, from fresh raspberries to creamy white chocolate, plays a key role in building layers of flavor and texture that come together beautifully in the final Swiss roll.

• 4 large eggs: The eggs provide structure and fluffiness to the sponge cake, making it light and springy.
• 120 g granulated sugar: Sweetens the sponge and helps achieve a tender crumb.
• 1 tsp vanilla extract: Adds warmth and depth to the cake batter.
• 120 g all-purpose flour: The base of the sponge, giving it the perfect crumb and stability.
• 1 tsp baking powder: Assists in lifting the sponge for a soft texture.
• Pinch of salt: Balances flavors and enhances sweetness.
• 200 g fresh raspberries: Fresh and juicy, these bring vibrant color and tartness to the filling.
• 2 tbsp sugar: Sweetens the raspberry filling just enough to keep it bright.
• 1 tbsp lemon juice: Adds a fresh zing that elevates the raspberries.
• 250 ml heavy cream (chilled): Whipped to soft peaks, it makes the filling luxuriously creamy.
• 2 tbsp powdered sugar: Keeps the whipped cream sweet and smooth.
• 100 g cream cheese (optional): Adds stability and a subtle tang to the creamy filling.
• 200 g white chocolate: For the heavenly glossy glaze that completes the roll.
• 100 ml heavy cream: Heated and mixed with chocolate for that perfect shine and smooth texture.
• Fresh raspberries, edible flowers, pearl sugar: To decorate and add a beautiful finishing touch.
• Raspberry sauce (optional): For a hint of extra fruity flair on serving.

How to Make Raspberry & White Chocolate Swiss Roll

Step 1: Bake the Sponge Cake

Start by preheating your oven to 180°C (350°F) and lining a 10×15 inch baking tray with parchment paper to prevent sticking. Whip the eggs, sugar, and vanilla extract together until the mixture becomes pale and fluffy — this usually takes about 5 minutes and is key for that airy texture. Then gently sift in the flour, baking powder, and salt, folding them carefully into the egg mixture so you don’t deflate the batter. Spread this batter evenly across the tray and bake for 10 to 12 minutes until your sponge turns a lovely golden color. While the cake is still warm, roll it up in a tea towel lined with parchment—this classic technique shapes the Swiss roll perfectly as it cools.

Step 2: Make the Raspberry Filling

While your sponge cools, turn to the luscious raspberry filling. In a saucepan, gently heat the fresh raspberries with sugar and lemon juice until they soften and release their juices—this step brings out the fruit’s natural sweetness and aroma. Give the softened berries a slight mash for a juicy but textured puree and allow it to cool completely. Meanwhile, whip the chilled heavy cream with powdered sugar until soft peaks form, then fold in the cream cheese if you’re using it—it lends a wonderful creamy tang and helps the filling hold its shape. Finally, gently fold in the cooled raspberry puree for a gorgeous pink swirl of fruity goodness that will make your Swiss roll utterly irresistible.

Step 3: Assemble the Roll

Gently unroll your sponge cake and spread the raspberry cream filling evenly across the surface. Take your time with this step to make sure every slice is packed with flavor. Then carefully roll the sponge back up tightly but gently—this seals in all the fruity cream and gives that iconic spiral effect. Wrap the roll in cling film and pop it into the refrigerator for at least an hour to set. This resting time helps the flavors meld and makes the roll easier to glaze and slice.

Step 4: Prepare White Chocolate Glaze and Decorate

For the crown jewel glaze, heat the cream until it’s just steaming, then pour it over the chopped white chocolate. Stir slowly until you have a perfectly smooth, glossy mixture. Let it cool slightly so it thickens enough to coat without dripping excessively. Pour the glaze gently over your chilled roll, letting it cascade over the sides for a luscious finish. Top with fresh raspberries, edible flowers, or sprinkle pearl sugar to create a dazzling, dessert-worthy presentation that will wow anyone lucky enough to try this Raspberry & White Chocolate Swiss Roll.

How to Serve Raspberry & White Chocolate Swiss Roll

Garnishes

Enhance your Raspberry & White Chocolate Swiss Roll with fresh raspberries to echo the filling’s tangy burst, and edible flowers for a whimsical, colorful touch. Pearl sugar or tiny edible pearls add an elegant crunch and sparkle that elevates the dessert into an occasion-worthy treat. These small details make each slice a feast for the eyes and palate alike.

Side Dishes

This Swiss roll pairs beautifully with a simple vanilla bean ice cream or a dollop of lightly whipped cream on the side to complement its richness. For an extra fruity note, serve with a drizzle of raspberry sauce or a handful of fresh berries for a balanced burst of freshness and indulgence.

Creative Ways to Present

For a fun twist, slice your roll into smaller rounds and serve them as petite bites at a party. You can also dust the top lightly with powdered sugar or cocoa powder for an understated look. Another charming idea is to place the roll on a wooden board with fresh sprigs of mint and edible flowers scattered around, turning your Raspberry & White Chocolate Swiss Roll into an artful centerpiece.

Make Ahead and Storage

Storing Leftovers

Any leftover Raspberry & White Chocolate Swiss Roll can be kept fresh in the refrigerator for up to 3 days. Wrap it tightly in cling film or store it in an airtight container to maintain its moistness and prevent the sponge from drying out.

Freezing

This Swiss roll can be frozen if you want to prepare in advance. Wrap the roll well in plastic wrap and then aluminum foil to avoid freezer burn, and freeze for up to one month. When you’re ready to enjoy it, thaw it overnight in the fridge for the best texture and flavor.

Reheating

Since this dessert is best served chilled, reheating isn’t recommended. Instead, allow any thawed roll to come to room temperature briefly before slicing to enjoy the cream and glaze at their freshest.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work fine if fresh ones are out of season—just thaw them completely and drain excess juice to avoid a watery filling.

Is cream cheese necessary in the filling?

The cream cheese is optional but recommended as it adds stability and a subtle tang, helping the filling hold together beautifully when sliced.

How long does the Swiss roll last in the fridge?

Stored properly, the Raspberry & White Chocolate Swiss Roll stays fresh for up to 3 days in the refrigerator.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that’s suitable for baking, and your Swiss roll will still be delicious.

What if I don’t have edible flowers for decoration?

No worries—fresh mint leaves or extra raspberries make lovely garnishes and keep the presentation inviting and fresh.

Final Thoughts

This Raspberry & White Chocolate Swiss Roll is truly one of those desserts that feels like a warm hug on a plate, perfect for any occasion. The delicate sponge, the bright raspberry filling, and the dreamy chocolate glaze combine in a symphony of textures and flavors that’s impossible to resist. I can’t wait for you to make it and share it with friends and family—it’s bound to become a beloved classic in your baking repertoire.

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