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Mixed Berry Swiss Roll with Raspberry Glaze Recipe

Mixed Berry Swiss Roll with Raspberry Glaze Recipe
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★★★★★

4.9 from 22 reviews

This Mixed Berry Swiss Roll with Raspberry Glaze is a light and airy sponge cake rolled with a luscious mixed berry cream filling and topped with a vibrant raspberry glaze. Bursting with fresh berry flavors and decorated with edible flowers, pearl sugar, and fresh berries, this dessert is both visually stunning and delightfully delicious—perfect for special occasions or a fancy treat.

Ingredients

Scale

For the Sponge Cake:

  • 4 large eggs
  • 120 g (½ cup) granulated sugar
  • 1 tsp vanilla extract
  • 120 g (1 cup) all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt

For the Berry Cream Filling:

  • 200 g (1 cup) mixed berries (raspberries, blueberries, blackberries)
  • 2 tbsp sugar
  • 250 ml (1 cup) heavy cream, chilled
  • 2 tbsp powdered sugar
  • 100 g (3.5 oz) cream cheese (optional, for richer texture)

For the Raspberry Glaze:

  • 200 g (1 ½ cups) raspberries (fresh or frozen)
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch + 2 tbsp water (optional, for thickening)

Decoration:

  • Fresh berries (raspberries, blackberries, blueberries)
  • Edible flowers
  • Pearl sugar or edible pearls

Instructions

  1. Bake the Sponge Cake: Preheat your oven to 180°C (350°F) and line a 10×15 inch baking tray with parchment paper. Beat the eggs, sugar, and vanilla extract together for 5 to 6 minutes until the mixture is pale and fluffy. Sift together the flour, baking powder, and salt, then gently fold this dry mix into the egg mixture with care to keep as much air as possible. Spread the batter evenly in the baking tray and bake for 10 to 12 minutes until the sponge is golden and springy to touch. Once done, remove it from the oven and while still warm, roll the sponge carefully in a clean kitchen towel with the parchment inside to shape it for rolling later. Let it cool completely.
  2. Prepare the Berry Filling: Place the mixed berries and sugar into a saucepan over medium heat, cooking until the berries soften and release their juices. Mash slightly with a fork to create a chunky fruit mixture and allow it to cool fully. In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the cream cheese (if using) and the cooled berry mixture into the whipped cream, combining thoroughly but retaining some airy texture.
  3. Make Raspberry Glaze: In a small saucepan, combine raspberries, sugar, and lemon juice and cook over medium heat until the raspberries break down and the mixture is bubbly. For a smooth glaze, strain the mixture to remove seeds. If you prefer a thicker glaze, whisk the cornstarch into water to make a slurry, stir it into the warm raspberry sauce, and simmer until glossy and thickened. Allow the glaze to cool completely.
  4. Assemble the Roll: Unroll the cooled sponge gently and spread the berry cream filling evenly over the surface. Carefully reroll the sponge with the filling inside, trying not to squeeze out the cream. Wrap the roll tightly in parchment or plastic wrap and refrigerate for 1 to 2 hours to let it set and flavors meld.
  5. Decorate: Once chilled, remove the roll and place on a serving platter. Generously pour the cooled raspberry glaze over the top of the roll, letting it drip artistically down the sides. Garnish with fresh berries, edible flowers, and pearl sugar or edible pearls for an elegant finish.

Notes

  • For best results, use fresh berries but frozen ones can be used if thawed properly and drained.
  • Optional cream cheese in the filling adds richness but can be omitted for a lighter cream.
  • When rolling the warm sponge initially, be gentle to prevent cracking.
  • You can prepare the raspberry glaze a day ahead and store it in the fridge.
  • Use a fine mesh sieve for glazing to achieve a smooth, seedless finish.
  • This Swiss roll is best served within 2 days for freshness.

Nutrition

Keywords: Swiss roll, mixed berry dessert, raspberry glaze, sponge cake, cream filling, berry dessert

Find it online: https://maicook.com/mixed-berry-swiss-roll-with-raspberry-glaze-recipe/