Swiss Roll

Very light, soft and not too sweet swiss roll with a touch of sour cranberries! It’s a simple but perfect dessert to make for Christmas season!



For sponge

  • 4 eggs
  • 100ml sugar
  • 150ml flour
  • 1 tsp baking powder

For filling

  • 150ml heavy cream (36% fat)
  • 150ml smooth ricotta
  • 200ml cranberries (fresh or frozen)
  • 75ml sugar powder
  • 1 tsp vanilla extract



  1. Preheat oven to 225ºC.
  2. Whip eggs and sugar until pale and increased in volume.
  3. Mix flour and baking powder and sieve to the egg mixture.
  4. Pour batter on a prepared baking trail and bake for 5-7 min.
  5. When it’s done, transfer sponge to a baking paper covered with sugar powder and gently roll.
  6. To make filling whip cream till soft peaks, then gently fold in ricotta.
  7. Pour in cranberries, vanilla and sugar powder to the cream mixture.
  8. Spread evenly on the sponge and roll it over. Enjoy!




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