Raspberry Swiss Roll (No Bake)
Prep Time
30 minutes
Porties
Serveert 8
Niveau
Easy
This raspberry Swiss roll cake is a scrumptious dessert that adds a touch of joy to any gathering! With its light, fluffy texture complemented by the sweetness of raspberries and white chocolate, it’s a genuine treat for those who appreciate fine flavors!
Ingrediënten
Always try to use fresh raspberries for the best flavor. Otherwise, you can also use frozen raspberries, but make sure they are completely thawed before using them.
Make sure to evenly distribute the cream over the ladyfingers before rolling them up. This ensures that the ladyfingers soften (and thus can be rolled up well), each bite has the same taste, and prevents the Swiss roll from being uneven.
Allow the Swiss roll to set in the refrigerator for enough time, preferably overnight. This not only helps to enhance the flavors but also ensures that the Swiss roll is firm enough to slice.
Replace the vanilla sugar with vanilla extract.
This raspberry Swiss roll cake is a scrumptious dessert that adds a touch of joy to any gathering! With its light, fluffy texture complemented by the sweetness of raspberries and white chocolate, it’s a genuine treat for those who appreciate fine flavors!
Stappenplan
1 Place the raspberries together with the sugar in a frying pan over medium-high heat and allow to cook for 7-10 minutes. Stir regularly. Take a bowl and place a sieve on top. Pour the raspberry mixture through the sieve and press it firmly with a spatula or spoon. |
2 Pour the raspberry syrup into a piping bag. |
3 Put the mascarpone, whipping cream stabilizer, vanilla sugar, and sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until stiff. Set aside. |
4 Briefly dip the ladyfingers in the milk. |
5 Arrange the ladyfingers in 3 rows of 8 on a sheet of parchment paper or cling film. Spread some of the cream mixture over the ladyfingers and smooth it out evenly. Do not roll it up yet. Cover and refrigerate for 2 hours to set. |
6 After 2 hours, remove the ladyfingers with cream from the refrigerator. Pipe the raspberry mixture over it and spread evenly. |
7 Roll up the ladyfingers using the parchment paper. Place the raspberry cake roll in the refrigerator and let it set for several hours, preferably overnight, to allow the flavors to meld. |
8 Completely cover the raspberry cake roll with the remaining cream. |
9 Heat the heavy cream almost to boiling point. Add the pieces of white chocolate and let it sit for 1 minute. Then stir until smooth. Let the ganache cool slightly. |
10 Pour the white chocolate ganache evenly over the cheesecake. Pipe some raspberry syrup on top and use a toothpick to create a marble pattern. |
11 Garnish with dollops of cream and raspberries. Bismillah, enjoy! |
