One of the delicious recipes I made recently is this wonderful swiss roll with caramel and berry jam.
It’s a very flavorful, delicate, and low-sugar swiss roll. The caramel combined with the berries is truly heavenly. And when the jam is also sugar-free, it adds an extra level of goodness to this healthy dessert.
Enjoy!
Caramel & Jam Swiss Roll
Servings 12 servings
Ingredients
Sponge:
- 4 large eggs
- 5 tbsp sugar
- 2 tbsp oil
- 5 tbsp flour
- a pinch of salt
Filling:
- 1/2 sugar-free jam
- 80 g sugar
- 2 tbsp water
- 100 ml cooking cream
- 30 g butter
- 250 g mascarpone
Decoration:
- 50 g sugar
- 2 tbsp water
- 100 ml water
- 100 ml cooking cream
- 4 g gelatin
- 3 tbsp cold water
Instructions
Sponge:
-
Using a mixer, combine the eggs with a pinch of salt and the sugar until they triple in volume. Add the oil and mix for another 10 seconds. Turn off the mixer. Incorporate the flour with gentle upward movements.
-
Preheat the oven to 180 °C (350 °F). Line a large baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 15 minutes. When ready, flip it out onto a clean towel. Roll out the towel while the cake is hot. Leave the roll to cool.
Caramel cream:
-
Place the sugar together with the water in a thick-bottomed pan over medium heat. Let the sugar melt and boil until it turns a golden color. Turn off the heat and add the cooking cream. Stir vigorously to homogenize the mixture. Incorporate the butter and mascarpone. Leave the cream to cool for half an hour.
-
Gently unroll the sponge roll. Spread the whole sheet with Dalfour berry jam. Leave to rest for 10 minutes. Put the caramel cream on top of the jam and start rolling, carefully. Refrigerate the roll and prepare the icing.
Icing:
-
Place the sugar together with two tablespoons of water in a thick-bottomed pan over medium heat. Let the sugar melt and simmer until it turns a golden brown. Turn off the heat and add the cooking cream. Stir well. Add the rest of the water and heat up the mixture over low heat. When the mixture is homogeneous and hot, set aside.
-
Hydrate the gelatin in cold water. After 5 minutes, add it to the icing and stir well to distribute it evenly. Leave the icing to harden. When it reaches a slightly viscous consistency, pour it over the roll. Sprinkle almond flakes and edible roses on top.
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Refrigerate the roll for 2-3 hours. Portion it to your liking and share it with your loved ones.
Notes
Related: Chocolate Mascarpone Yule Log Cake
Related: Cherry Mascarpone Swiss Roll
Related: Lemon Swiss Roll
Related: Popular Swiss Dessert Recipes
Related: Mango & Passion Fruit Meringue Roulade
Related: Raspberry & Blueberry Swiss Roll
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