Recipe – Strawberry Mousse Swiss Roll

If you are looking to have a great dessert for your next holiday party, you may want to consider creating a homemade Strawberry Mousse Swiss Roll. This dessert is easy to create and has many benefits.

Origin

Swiss roll is a light, fluffy sponge cake with a filling. Almost every country has their own take on this classic cake. Some countries even have their own names for it. In Japan, they call them chocolate Swiss rolls. Regardless of the name, the concept is the same.

The origin of the Swiss roll remains a mystery. However, there is some evidence of its emergence in the early nineteenth century. In fact, its earliest published record was in the Northern Farmer’s Journal in New York in 1852. In the present day, its most popular variation is the jam filled version.

The most common variants are made with a mixture of a sponge cake and a filling such as cream, jam, or whipped cream. This can be decorated in many ways. For instance, a plain melted chocolate coating or a dusting of powdered sugar can give it the look of a gourmet dessert.

As for the actual recipe, it can be made in advance and frozen. This is a great choice for entertaining guests. It is also very well stored in the refrigerator.

The most fun part of this dessert is assembling the ganache. This can be made ahead of time and then used to cover the slices when they are assembled. It is a nice display of craftsmanship.

Homemade

When it comes to desserts, there is nothing like a Strawberry Swiss Roll. This delicate and refreshing cake is perfect for a special luncheon or party. Served with fresh strawberries and a vanilla-flavored cream cheese frosting, it’s sure to delight.

To make a strawberry swiss roll, start by preparing the filling. First, cut the strawberries in chunks. Then, combine them with sugar and a little lemon juice. Mix until well combined. Allow the mixture to cool.

Next, you need to prepare the sponge cake. The recipe can be baked in a standard oven tray, or in a jelly roll pan. It is best to line the baking pan with buttered parchment paper. This is to prevent the sponge from sticking to the pan.

Once the cake is baked, it is wrapped in plastic wrap and chilled. Refrigeration makes the cake easier to cut.

You can also freeze the cake. When thawed, the frosting can be stored for up to 3 months. If you would like to store it in the freezer, you will need to add a small amount of ice to the cake to bring it to room temperature before serving.

You can also make the filling in advance. You can prepare the mousse up to two days before you plan to use it. If you do, let it chill for at least 2 hours. Once the mousse has cooled, you can add the strawberry jello.

Holiday

This is a nice and tasty treat for those with a sweet tooth. It’s a delicate almond sponge cake that has been decorated with a cute strawberry design. If you’re in the mood for a tea time snack, this is the perfect recipe.

It’s not too difficult to make. You’ll need four 8-inch round cake pans, some all-purpose flour, and a sprinkling of confectioner’s sugar to assemble it. You can also use frozen strawberries. The cake will bake in less than 10 minutes. If you’re going to slice it, leave it in the fridge for a few hours before cutting. Then, it’s just a matter of spreading some frosting over the top, folding it into a spiral, and slicing. This is the easiest dessert you can make, and you can even decorate it with chocolate if you’re feeling fancy.

A good cake will be moist, spongy, and light. However, if you’re making the cake from scratch, you may want to invest in a decent heavy duty electric stand mixer. The butter and sugar mixture should be beat until frothy. You can buy a cake mix from the grocery store if you’re not into baking.

The aforementioned cake is topped off with a strawberry-sweetened frosting. This perfect brunch dessert works well with a cup of tea.

Ingredients

For the Swiss roll

• 3 eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

For the strawberries mousse

• 2 cups strawberries, plus more for decoration
• ¼ cup sugar 
• ¼ cup water
• 5 sheets of gelatin
• ½ cup Greek yogurt
• ½ cup whipping cream 35%

For the cream cheese

• 6 oz cream cheese
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• ¼ cup Greek yogurt
• 2 cups icing sugar

Preparation Direction

• Beat eggs together with sugar and vanilla extract, until it triples in volume
• In a separate bowl, mix the flour together with the baking powder. Add this mixture over the beaten eggs and mix gently
• Prepare an 11×13 inch pan with baking paper and pour the mixture, then level with a spatula. Bake for about 8 minutes in a preheated oven at 410 degrees F
• Remove the cake from the tray and roll it in a towel, then leave it to cool
• For the strawberry mousse, put in the kitchen robot 2 cups of strawberries together with the sugar, then put the puree on medium heat and cook it for 10 minutes. During this time, mix the water with the gelatin sheets and leave them for 5 minutes. Take the strawberry puree off the heat and mix it with the gelatin, then leave it to cool
• While the strawberry puree is cooling, whip the cream with a mixer. First mix the strawberry puree with the Greek yogurt, then incorporate it into the whipped cream. Put the composition in the refrigerator for 30 minutes.
• While the strawberry mousse is cooling, add the butter to a bowl with the Greek yogurt, cream cheese and vanilla extract. Beat with a mixer until it foams a little. Gradually add the powdered sugar and continue beating with the mixer until it becomes a fluffy and soft cream. Put the cream in the fridge for 30 minutes.
• Take the rolled cake and unroll it. Spread the strawberry mousse on top and level it with a spatula. Roll the cake carefully and place it on a support. Add the rest of the mousse on top of the roll cake and level it. Place the roll in the refrigerator for 30 minutes.
• Now add the cream cheese over the roll cake and level it with a spatula. Add strawberries cut in half on top and place the roll cake again in the refrigerator for 2 hours.

Servings

• Makes 12 servings

Enjoy!