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Chocolate Strawberry Swiss Roll

A delightful dessert that combines rich chocolate and sweet strawberries into a visually stunning and flavorful Swiss roll, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 8 slices
Course: Dessert, Sweet Treat
Cuisine: Baking, French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 5 whole eggs
  • 150 g sugar
  • 1 packet vanilla sugar
  • 80 g all-purpose flour
  • 30 g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 40 ml milk
  • 30 ml oil
For the filling and decoration
  • 400 ml heavy whipping cream
  • 250 g mascarpone
  • 200 g cream cheese
  • 120 g powdered sugar
  • 250 g fresh strawberries, finely diced
  • 2 packets whipped cream stabilizer
  • 1 teaspoon vanilla extract
  • 150 g fresh strawberries (for decoration)
  • 80 g dark chocolate (melted)

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. In a large bowl, beat the eggs, sugar, and vanilla sugar for 6–8 minutes until fluffy and pale.
  3. Sift together the flour, cocoa powder, and baking powder, then gently fold this dry blend into the egg mixture.
  4. Add the milk and oil, incorporating them with light strokes to create a homogenous batter.
  5. Spread the batter evenly across the lined tray and bake for 10–12 minutes or until a tester comes out clean.
Making the filling
  1. Once cooled, whip the heavy cream to stiff peaks.
  2. In another bowl, beat together the mascarpone, cream cheese, powdered sugar, and vanilla.
  3. Fold in the whipped cream and finely diced strawberries to create the filling.
Assembly
  1. Spread the filling onto the cooled sponge and roll tightly.
  2. Wrap in plastic wrap and refrigerate for at least two hours.
Decoration
  1. After chilling, spread cream over the surface, drizzle with melted dark chocolate, and top with fresh strawberries.

Notes

Ensure that all ingredients are at room temperature before starting to facilitate smoother blending. Use parchment paper to assist when rolling for a tighter roll. Variations can include different berries or flavored creams.