Strawberry Cream Swiss Roll with Stiff Peak Meringue Tips, FAQ & printable recipe

Tips for success

For a neat roll, use a serrated knife and wipe it clean between slices. If the sponge cracks slightly, don't worry—the powdered sugar and cream rosettes will hide it.

For a more intense strawberry flavor, macerate the sliced strawberries with a teaspoon of sugar for 10 minutes before using, but drain them well so they don't make the cream watery.

Chantilly powder is a great addition to stabilize whipped cream for piping. If you don't have it, you can use a pinch of cream of tartar while whipping the cream.

Make sure the pastry cream is completely cool before folding in the whipped cream; otherwise, the cream will melt and the filling will be runny. Chill the assembled roll for at least 1 hour for clean slicing.

Variations

• Chocolate Swiss Roll: Replace 2 tablespoons of the flour with cocoa powder and use chocolate pastry cream instead of white chocolate. Add a layer of chocolate shavings on top for extra indulgence.
• Lemon Berry Roll: Add the zest of one lemon to the sponge batter and use lemon curd mixed with the pastry cream. Fill with fresh blueberries and raspberries, and dust with powdered sugar.
• Peach and Cream Roll: Swap the strawberries and banana for sliced ripe peaches. Use vanilla pastry cream and top with toasted almond slices for crunch.
• Mocha Roll: Dissolve 1 tablespoon of instant espresso in the hot water used for the sponge. Use chocolate pastry cream and fold in a teaspoon of instant coffee. Dust with cocoa powder instead of powdered sugar.

Storage and make-ahead

Fridge

Keep the Swiss roll refrigerated, covered, for up to 3 days. Bring to room temperature for 10 minutes before serving for the best flavor.

Freezer

The un-iced roll can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before decorating.

Reheat

No reheating needed. Serve chilled or at room temperature.

Store the Swiss roll in the refrigerator, covered, for up to 3 days. The cream filling is perishable, so keep it chilled. Dust with additional powdered sugar just before serving if desired.

The sponge can be baked and rolled in the towel a day ahead, then kept wrapped in plastic at room temperature.

The pastry cream can also be made a day ahead and stored in the refrigerator with plastic wrap pressed onto the surface. Assemble the roll up to 6 hours before serving.

Serving ideas

Serve the Swiss roll chilled or at room temperature, cut into 1-inch slices. The contrast of the soft sponge, creamy filling, and fresh fruit is delightful. A dusting of powdered sugar adds a snowy finish that makes it extra appealing.

This roll is perfect for afternoon tea, birthday parties, or any gathering where a beautiful dessert is welcome.

Pair it with a cup of coffee or tea. The bright colors and elegant presentation make it a centerpiece on any dessert table.

Frequently asked questions

Recipe card

Strawberry Cream Swiss Roll with Stiff Peak Meringue

Prep 30 minCook 10 minTotal 40 minServes 10

Ingredients

• 4 large egg whites
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/2 cup granulated sugar
• 3 tbsp hot water
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1 large egg yolk
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 60 g white chocolate, chopped
• 2 tbsp unsalted butter, softened
• 100 ml heavy cream
• 1 tbsp chantilly powder (or vanilla sugar)
• 1 cup sliced fresh strawberries
• 1 banana, sliced
• 2 tbsp powdered sugar
• whipped cream rosettes (optional)
• fresh berries (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a half-sheet pan with parchment paper. In a large bowl, whip the egg whites with 1/2 cup sugar until stiff, glossy peaks form. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar and the hot water until pale and thick. Sift the flour, cornstarch, vanilla, and baking powder over the yolk mixture and fold gently. Fold the meringue into the yolk mixture in three additions until no streaks remain.
2. Spread the batter evenly onto the prepared pan with an offset spatula. Bake for 10 minutes, until lightly golden and springy to the touch. While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment, and roll the cake with the towel from a short end. Let it cool completely in the rolled shape.
3. In a saucepan, heat the milk with 1/2 cup sugar until steaming. In a bowl, whisk the egg yolk, flour, and cornstarch. Gradually whisk in the hot milk, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat and stir in the white chocolate and butter until smooth. Cover with plastic wrap directly on the surface and chill until cool.
4. In a chilled bowl, whip the heavy cream with the chantilly powder until soft peaks form. Fold the whipped cream into the cooled pastry cream until billowy and smooth. The mixture should be spreadable but not runny.
5. Unroll the cooled sponge on a clean surface. Spread the white chocolate cream evenly over the cake, leaving a small border at the edges. Scatter the sliced strawberries and banana over the cream. Roll the cake tightly from a short end, using the towel to help lift and roll. Place the roll seam-side down on a serving plate.
6. Chill the assembled roll for at least 1 hour to set. Before serving, dust the top with powdered sugar. Pipe whipped cream rosettes along the top and garnish with fresh berries if desired. Slice with a sharp knife to reveal the swirl.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

45 g

Fat

13 g

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