Swiss roll with mascarpone, strawberries and cream

I think we’ve established that I like fresh strawberry filling in my cakes.  I figured it was time I braved another swiss roll recipe. I used a Rachel Allen recipe , and filled it up with a combination of mascarpone, cream, rosewater and fresh strawberries. Here is the recipe for ease of reference, with slight modification.

A) Swiss roll

  • 6 eggs
  • 180g castor sugar
  • 180g plain flour
  • 1 tsp baking powder
  • 2 tbsp rose water
  • melted butter for greasing
  • 1 tsp vanilla extract

B) Filling

  • 150g mascarpone cheese mixed with 125g whipped double cream, 2 tbsp icing sugar, 1 tsp rosewater
  • half a punnet of strawberries, hulled and quartered


  1. Pre-heat the oven to 200 degrees (gas mark 6)
  2. Grease and line a swiss roll tray (38cm x 25 cm)
  3. Dust the tray with flour
  4. Beat the eggs and sugar for 10 minutes until a trail appears when you lift the whisk
  5. Add in the vanilla and rosewater
  6. Add in the flour mixed with baking powder, 1/3 at a time using a metal spoon
  7. Pour the mixture into the swiss roll tray. Ensure the mixture reaches all 4 corners
  8. Baking for 15 to 20 minutes
  9. Remove the tray from the oven and leave to cool for 10 minutes
  10. Lay out greaseproof paper larger than the swiss roll tray. Dust it with icing sugar
  11. Flip the tray onto the paper. Remove the tray and the paper lined onto the swiss roll (from step 2)
  12. Leave to cool for another 10 minutes
  13. Spread the mascarpone cream evenly onto the swiss roll and scatter the strawberries on top
  14. Lift the paper closest to you and roll the swiss roll. Don’t worry if it cracks. Dust with icing sugar



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