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Chocolate Strawberry Swiss Roll

A rich and indulgent dessert that combines chocolate with vibrant strawberries in a fluffy Swiss roll, featuring a luscious cream filling and adorned with fresh strawberries.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 10 slices
Course: Dessert
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 5 pieces eggs Large eggs are preferred.
  • 150 g sugar
  • 1 packet vanilla sugar
  • 80 g all-purpose flour Sifted before measuring.
  • 30 g unsweetened cocoa powder Sifted.
  • 1 teaspoon baking powder
  • 40 ml milk
  • 30 ml oil Vegetable or canola oil.
For the filling
  • 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
For decoration
  • 150 g fresh strawberries Halved for decoration.
  • 80 g dark chocolate Melted for drizzling.

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 together for 6–8 minutes until pale and fluffy.
  3. Sift together the flour, cocoa powder, and baking powder, then gently fold into the egg mixture. Add milk and oil, stirring softly.
  4. Spread the batter evenly on the prepared tray and bake for 10–12 minutes until soft.
Filling
  1. While the sponge cake cools, whip the heavy cream until stiff peaks form.
  2. In a separate bowl, beat the mascarpone, cream cheese, powdered sugar, and vanilla until silky.
  3. Fold the whipped cream and diced strawberries into the mascarpone mixture.
Assembly
  1. Once the sponge has cooled, spread the strawberry cream mixture on top and roll it tightly into a log.
  2. Refrigerate for two hours to set.
  3. Spread a layer of strawberry cream around the outside, drizzle melted dark chocolate over the top, and decorate with halved strawberries.

Notes

Sift dry ingredients to ensure a light sponge. Allow cake to cool completely before rolling, and consider adding orange zest to the cream for extra flavor.