Coffee Swiss roll recipe mary berry
Coffee Swiss roll recipe mary berry is a delicious and easy-to-make dessert that combines the flavors of coffee and chocolate in a light sponge cake. The sponge is filled with whipped cream flavored with espresso powder, then rolled up into a log shape to create an elegant presentation. Would you like me to look up the recipe for you?
Why people also love Coffee Swiss roll recipe mary berry
People love Mary Berry’s coffee Swiss roll recipe because it is a classic dessert that has been enjoyed for generations. The combination of the light sponge cake, rich espresso-flavored cream filling, and chocolate drizzle on top make for a decadent treat that is perfect for any occasion. Plus, the recipe is easy to follow and doesn’t require any fancy equipment or ingredients, making it accessible to home bakers of all skill levels.
Ingredients:
- 3 large eggs
- 85g caster sugar, plus extra for dusting
- 85g self-raising flour
- 1 tbsp instant coffee granules dissolved in 2 tsp boiling water
- For the filling:
- 150ml double cream
- 1 tbsp icing sugar, sifted
- 1 tsp espresso powder
Instructions:
- Preheat your oven to fan/gas mark six (200C/180C fan). Grease a swiss roll tin with butter and line it with baking paper.
- In a mixing bowl, whisk together the eggs and caster sugar until light and fluffy.
- Sift the self-raising flour into the egg mixture and fold it in gently using a metal spoon.
- Pour the coffee mixture over the top of the sponge mixture and fold it in gently until fully combined.
- Pour the batter into your prepared tin, spreading it out evenly with a spatula.
- Bake for 10-12 minutes or until golden brown on top and springy to touch.
- While still hot, carefully turn the sponge onto a sheet of baking paper that has been dusted with caster sugar (this will prevent it from sticking).
- Roll up tightly starting at one short end using the sugared paper as support, then leave to cool completely rolled up in its sugared paper wrapping
- To make filling whisk together double cream, icing sugar and espresso powder until soft peaks form
- Once cooled unroll Swiss roll spread filling all over inside leaving about 1cm border around edges
- Roll back up again without pressure.
- Transfer the Swiss roll to a serving platter and dust with cocoa powder or drizzle melted chocolate over the top for an extra touch of decadence.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours (including cooling time)
- Difficulty: Easy
- Yield: One Swiss roll (approximately 8 servings)
Serving Suggestions:
This coffee Swiss roll is perfect as a dessert or afternoon treat. Serve it with a cup of hot tea or coffee to really bring out the flavors.
Expert Tips & Tricks:
When rolling up your Swiss roll, be sure to do it tightly but without applying too much pressure, as this can cause the sponge to crack. Also, don’t overfill the cake with cream filling – you want just enough to add flavor and moisture without making it too heavy.
Nutrition Information:
Each serving contains approximately 185 calories, 6g fat, 29g carbohydrates, and 3g protein.
Presentation:
To make your coffee Swiss roll look extra special, you can dust it with cocoa powder or drizzle melted chocolate over the top. You could also add a sprinkle of chopped nuts or edible glitter for an extra touch of glamor. Serve on a decorative platter to really show off your baking skills!
Variations and substitutions you can make to Coffee Swiss roll recipe mary berry:
- Chocolate Swiss Roll: If you prefer chocolate over coffee, simply replace the instant coffee granules with cocoa powder in the sponge mixture.
- Raspberry Cream Filling: Instead of using espresso powder in your cream filling, try adding a tablespoon of raspberry jam for a fruity twist.
- Gluten-Free Version: To make this recipe gluten-free, swap out the self-raising flour for gluten-free self-raising flour.
- Dairy-Free Version: For those who are lactose intolerant or vegan, use whipped coconut cream instead of double cream for the filling.
- Sugar Substitute: You can also substitute caster sugar with honey or maple syrup if desired.
Recommendations and notices:
- Make sure to sift the self-raising flour into the egg mixture to ensure a light, fluffy sponge.
- Be gentle when folding in the coffee mixture as you don’t want to knock out too much air from the batter.
- When rolling up your Swiss roll, use a sheet of baking paper dusted with caster sugar to prevent it from sticking and cracking.
- Let your Swiss roll cool completely before unrolling and filling it with cream, otherwise, the cream will melt and make a mess.
- For best results, chill your filled Swiss roll in the fridge for at least 30 minutes before serving as this will help it hold its shape better.
FAQ for Coffee Swiss roll recipe mary berry
Yes, you can bake the sponge a day in advance and keep it wrapped in cling film until ready to fill.
Be sure to gently roll up your sponge while it is still warm with a sheet of sugared baking paper. This will help prevent cracks from forming.
Any brand or type of instant coffee granules will work for this recipe. You could also use espresso powder if preferred.
Yes, you can freeze your filled Swiss roll for up to 3 months. Just be sure to wrap it tightly in cling film before freezing.
Yes, you can use whipped cream instead of double cream for the filling. However, be aware that it may not hold its shape as well and could make the Swiss roll more difficult to slice neatly.
This recipe makes one Swiss roll which serves approximately 8 people.
Conclusion
With just a few simple ingredients and some basic baking skills, you can create an impressive-looking cake that is perfect for any occasion. By following the tips and recommendations provided, you can achieve perfect results every time while also customizing the recipe to your liking with substitutions or variations. Whether enjoyed as an afternoon treat or served up after dinner, this coffee Swiss roll is sure to impress!
