Walnut & Coffee Swiss Roll Recipe
This Walnut & Coffee Swiss Roll is a delightful dessert featuring a light, fluffy coffee-infused sponge cake rolled with a creamy mascarpone and whipped cream filling, studded with crunchy walnuts. The espresso flavor combined with the nutty texture creates a sophisticated treat perfect for coffee lovers and dessert enthusiasts alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
Scale
For the Sponge:
- 6 free-range eggs
- ¾ cup caster sugar (plus extra for dusting)
- 1 ¼ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp instant coffee granules (mixed with a little water or rum to form a paste)
- 3 ½ tbsp melted butter (cooled)
- ⅔ cup ground walnuts
For the Filling:
- 1 cup mascarpone cheese
- ¼ cup sugar
- ⅔ cup heavy cream (whipped)
- ⅔ cup walnuts (roughly chopped)
- ½ tsp vanilla extract
- 3 drops almond essence
For Dusting:
- Powdered sugar
- Cocoa powder
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) or 360°F (180°C fan), and line a 10 x 15-inch baking pan with baking paper to prevent sticking.
- Make the sponge batter: Whisk together the eggs and caster sugar for about 5 minutes until the mixture is light and fluffy. Gently fold in the sifted flour with baking powder and a pinch of salt by hand. Then add the coffee paste, cooled melted butter, and ground walnuts, folding carefully to combine without deflating the batter.
- Bake the sponge: Pour the batter evenly into the prepared tin, spreading it out smoothly. Bake for 12-15 minutes until the sponge is lightly golden and springy to the touch.
- Roll the sponge: Remove the sponge from the oven and let it cool for a minute. Then turn it out onto a clean kitchen towel dusted with caster sugar. Roll the sponge up tightly with the towel inside, shaping it into a Swiss roll, and allow it to cool completely.
- Prepare the filling: In a bowl, mix the mascarpone cheese with vanilla extract, almond essence, and sugar until smooth. Gently fold in the whipped cream until fully combined and airy.
- Assemble the roll: Carefully unroll the cooled sponge and evenly spread the mascarpone filling over it. Sprinkle the roughly chopped walnuts on top, then roll the sponge back up without the kitchen towel.
- Finish and serve: Dust the roll with powdered sugar and a light sprinkle of cocoa powder for decoration. Slice and serve immediately for a delicious coffee and walnut treat.
Notes
- Ensure the melted butter is cooled before adding to avoid cooking the eggs prematurely.
- Use free-range eggs for best flavor and texture.
- Rolling the sponge while warm helps prevent cracking.
- The coffee paste can be made with rum instead of water for a slight kick.
- Store leftovers refrigerated and consume within 2 days for optimal freshness.
Keywords: Swiss roll, coffee cake, walnut dessert, mascarpone filling, coffee sponge, rolled cake, nutty dessert
Find it online: https://cookcrisis.com/walnut-and-coffee-swiss-roll-recipe/
