Raspberry and Coconut Swiss Roll Recipe – Perfect Dessert for Any Occasion
Indulge your senses with this delicious Raspberry and Coconut Swiss Roll, an elegant dessert that perfectly balances sweet and tangy flavors. This light and fluffy sponge roll, infused with coconut and layered with luscious raspberry jam and fresh raspberries, is a crowd-pleaser for any gathering. Follow this step-by-step guide to create a show-stopping treat that’s both delightful and easy to prepare.
Recipe Overview
| Name | Raspberry and Coconut Swiss Roll |
|---|---|
| Category | Desserts |
| Servings | 8 |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 100 g |
| Sugar | 100 g |
| Eggs | 4 |
| Butter | 40 g |
| Fine salt | 1 pinch |
| Desiccated coconut | 3 tbsp |
| Raspberry jam | 250 g |
| Fresh raspberries | 20 |
| Additional desiccated coconut | 2 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 38 g |
| Proteins | 4 g |
| Fats | 12 g |
| Saturated Fats | 6 g |
| Fiber | 3 g |
| Sugars | 25 g |
| Sodium | 70 mg |
Instructions
-
Prepare the Batter:
- Using an electric whisk, beat the egg yolks and sugar together until the mixture becomes pale, thick, and frothy.
- Gradually mix in the melted butter, followed by the desiccated coconut. Ensure all ingredients are well combined.
-
-
Whip the Egg Whites:
- In a separate clean bowl, whisk the egg whites with a pinch of fine salt until stiff peaks form.
- Carefully fold the whipped egg whites into the yolk mixture, using a spatula to gently fold from the bottom upward to avoid deflating the mixture.
-
Bake the Sponge:
- Preheat your oven to 220°C (430°F).
- Grease a 25 x 35 cm (10 x 14 inches) baking tray and line it with parchment paper. Grease the parchment paper lightly as well.
- Spread the batter evenly onto the prepared tray and bake for about 8 minutes, or until the sponge is golden and springs back when touched lightly.
-
Roll the Sponge:
- Remove the sponge from the oven and carefully invert it onto a sheet of plastic wrap placed on a dampened work surface. This will help prevent sticking and keep the sponge pliable.
- Gently peel off the parchment paper.
- While still warm, roll the sponge along with the plastic wrap, starting from one of the shorter sides. Be gentle to avoid tearing the sponge. Let it cool completely in the rolled shape.
-
Fill the Roll:
- Unroll the cooled sponge and evenly spread the raspberry jam over the surface.
- Scatter fresh raspberries evenly across the jam layer.
-
Final Roll and Chill:
- Carefully roll the sponge back up, this time without the plastic wrap.
- Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the roll to set.
-
Serve and Enjoy:
- Remove the roll from the refrigerator 10 minutes before serving.
- Sprinkle the top with additional desiccated coconut for a decorative finish. Slice into portions and serve to your delighted guests!
Tips for Success
- Keep it Moist: Rolling the sponge while it’s still warm ensures it remains pliable and prevents cracks.
- Smooth Finish: Use an offset spatula to evenly spread the jam for a polished appearance.
- Customization: Swap raspberry jam and fresh raspberries for your favorite fruit combinations to create your own unique variation.
This Raspberry and Coconut Swiss Roll is an elegant dessert that not only looks stunning but also tantalizes the taste buds with its heavenly blend of textures and flavors. Whether it’s for a birthday, tea party, or a sweet weekend treat, this recipe is sure to impress!
