Fresh Berry Swiss Roll with White Chocolate Cream Tips, FAQ & printable recipe

Tips for success

For a perfectly even roll, use a ruler to trim the edges of the sponge before rolling. This ensures a uniform shape and a clean spiral when sliced.

When rolling, apply gentle pressure and use the towel to lift the sponge over the filling. If the sponge cracks slightly, don't worry—the cream and powdered sugar will hide imperfections.

To make slicing easier, use a serrated knife and wipe it clean between cuts. This gives neat, bakery-style slices.

If you have time, chill the roll for at least 2 hours before serving; this makes the cream firmer and the flavors more melded. For a decorative touch, pipe additional cream rosettes on top and garnish with fresh berries just before serving.

Variations

• Chocolate Swiss Roll: Replace 1/4 cup of the flour with unsweetened cocoa powder to make a chocolate sponge. Fill with the same white chocolate cream and berries, or use chocolate whipped cream for a richer version.
• Lemon Berry Roll: Add 1 tablespoon of lemon zest to the batter and replace the white chocolate cream with lemon curd mixed with whipped cream. Use blueberries or raspberries for the filling.
• Tropical Roll: Swap the strawberries and bananas for diced mango and kiwi. Use coconut whipped cream or a coconut-flavored white chocolate cream for a tropical twist.
• Mocha Roll: Dissolve 1 tablespoon of instant espresso powder in the hot water before adding to the yolk mixture. Fill with coffee-flavored white chocolate cream and top with chocolate shavings.

Storage and make-ahead

Fridge

Keep the Swiss roll in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the un-decorated roll for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.

Reheat

This dessert is best served cold or at room temperature. Do not reheat, as the cream and fruit will soften and lose their texture.

Store the Swiss roll in the refrigerator, covered, for up to 3 days. The cream and fruit are perishable, so keep it chilled.

Bring it to room temperature for about 15 minutes before serving to soften the sponge slightly, but don't leave it out for more than 30 minutes.

The Swiss roll can be made a day ahead. Prepare and roll the cake, then refrigerate it tightly wrapped. Decorate with powdered sugar and additional cream rosettes just before serving. The sponge may become slightly softer after a day, but it will still be delicious.

Serving ideas

Serve the Swiss roll chilled or at room temperature. Slice it with a serrated knife to reveal the beautiful spiral.

Each slice is a perfect balance of airy sponge, creamy filling, and fresh fruit. It's ideal for afternoon tea, birthday parties, or a delightful weekend dessert.

Pair it with a cup of coffee or tea, or a glass of cold milk. For an extra touch, drizzle with chocolate sauce or serve with a scoop of vanilla ice cream. The roll is satisfying on its own, but these additions make it even more indulgent.

Frequently asked questions

Recipe card

Fresh Berry Swiss Roll with White Chocolate Cream

Prep 30 minCook 10 minRest 1 hTotal 1 h 40 minServes 8

Ingredients

• 4 large eggs, separated
• 1/2 cup granulated sugar (for meringue)
• 1/2 cup granulated sugar (for yolks)
• 3 tbsp hot water
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 1/2 cups white chocolate cream (store-bought or homemade)
• 1 cup fresh strawberries, hulled and sliced
• 1 cup bananas, sliced
• 2 tbsp powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Line a 10x15-inch baking sheet with parchment paper. Separate the eggs, placing the whites in a large mixing bowl and the yolks in another bowl. Beat the egg whites with 1/2 cup of the sugar until stiff, glossy peaks form. In the yolk bowl, whisk the remaining 1/2 cup sugar with the hot water until pale and thick. Add the flour, cornstarch, vanilla, and baking powder to the yolks and mix until smooth.
2. Pour the batter onto the prepared baking sheet and spread it evenly with an offset spatula. Bake for 10 minutes, until the sponge is lightly golden and springs back when touched. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the sponge with the towel from a short end. Let cool completely.
3. Once the sponge is cool, unroll it gently. Spread the white chocolate cream evenly over the surface, leaving a 1-inch border at the edges. Scatter the sliced strawberries and bananas over the cream.
4. Starting from a short end, carefully roll the sponge over the filling, using the towel to help lift and guide it. Roll tightly but gently, then place the roll seam-side down on a serving platter.
5. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set. Before serving, dust generously with powdered sugar. Optionally, pipe additional cream rosettes on top and garnish with fresh berries.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

45 g

Fat

13 g

Fiber

2 g

Sugar

28 g

Automatic estimate from the ingredient list, not laboratory-verified.