Walnut Coffee Swiss Roll Recipe with Mascarpone Filling
This Walnut and Coffee Swiss Roll Recipe is easy to make and the perfect holiday bake. Inspired by Mary Berry and my German Biskuitrolle recipe.
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Walnut Coffee Swiss Roll Recipe with Mascarpone Filling: A Cozy Fall Cake
Fall is the perfect time to bake cozy cakes and desserts at home. One of the absolute highlights for the cooler days is this German Walnut and Coffee Swiss Roll with Mascarpone Filling – a combination of fluffy walnut sponge cake, aromatic coffee, and ground as well as chopped walnuts. Perfect for Sunday coffee or special occasions.
In Germany, Biskuitrollen are a beloved dessert, especially during the holiday season. Variations like the classic Nussrolle (nut roll) are super popular at family gatherings and special occasions. Now that Oktoberfest is over, we officially kick off the holiday baking season, and what better way to start than with a cozy, homemade Swiss Roll! This recipe is inspired by the famous Mary Berry Walnut and Coffee Swiss Roll but tweaked to make it more like a German Biskuitrolle.
I like to add some vanilla and almond essence to the filling to make it extra cozy tasting. Just like my German Apple Sheet Cake, or my Hazelnut Cake this one is perfect for the holidays.
Rolling Swiss Roll cold vs warm
When it comes to rolling your sponge, it’s super important to roll it while it’s still warm. After baking your cake, let the cake cool for half a minute or so, then turn the sponge onto a damp, sugar-dusted kitchen towel. A clean one, obvs. Gently brush the baking parchment with a damp brush to help release it more easily. Then, carefully roll the sponge with the towel and let it cool for 10-15 minutes.
Once cooled, unroll it, spread the filling, and roll it back up, keeping everything intact. This method ensures a flexible sponge without any cracks!
Can I make the cake in advance?
Yes, the Walnut Swiss Roll can be made a day ahead. Prepare the whole recipe, then store it in the fridge and dust it with some powdered sugar and cocoa before serving.
What can I use instead of mascarpone?
If you don’t have mascarpone, you can use full-fat cream cheese. For a lighter filling that is less calorific, you can also use a mix of quark or strained low-fat Greek yogurt and whipped cream.
Is there an alternative to walnuts?
If you don’t like or can’t eat walnuts, use ground almonds, hazelnuts or pecans. For a chocolatey twist, you can also mix chocolate chips into the filling.
How can I replace the coffee?
The coffee adds a nice bitterness that balances the sweetness of the batter and intensifies the nut flavor. If you’re not a fan of coffee, you can substitute it with cocoa powder.
Variation Ideas:
- Chocolate Swiss Roll: Replace the coffee in the sponge and filling with cocoa powder for a chocolatey version. Want too add some chocolate chips to the filling? Go ahead!
- Fruity Version: Add fresh raspberries or blueberries to the filling or replace the walnuts with toasted almonds for a lighter, summery flavor.
- Caramel Filling: You can enhance the mascarpone filling with a bit of caramel sauce for extra sweetness.
- More Coffee: For a more coffee-flavored filling, dissolve 1/2 tsp instant coffee or espresso powder or granules in a tsp water and mix with the mascarpone.
Walnut & Coffee Swiss Roll Recipe
This Walnut & Coffee Swiss Roll Recipe is easy to make and the perfect holiday bake. Inspired by Mary Berry and my German Biskuitrolle recipe.
Ingredients
For the sponge:
- 6 eggs free range
- ¾ cup caster sugar plus extra for dusting
- 1 ¼ cup 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 butter melted
- ⅔ cup walnuts ground
- Powdered sugar for dusting
- Cocoa powder for dusting
For the filling:
- 1 cup mascarpone
- ¼ cup sugar
- ⅔ cup heavy cream whipped
- ⅔ cup walnuts roughly chopped
- 1/2 tsp vanilla
- 3 drops almond essence
Instructions
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Preheat the oven to 400°F (200°C) or 360°F (180°C fan). Line a 10 x 15-inch baking pan with baking paper. Whisk the eggs and sugar together for about 5 minutes until the mixture is light and fluffy. Gently fold in the flour, ( by hand) a pinch of salt, followed by the coffee paste, melted COOLED butter, and walnuts. Pour the mixture into the tin, spread evenly, and bake for 12-15 minutes until the sponge is lightly golden and springy to the touch.
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Allow the sponge to cool a minute then turn it out onto a clean kitchen towel dusted with sugar. Roll it up like a Swiss roll, keeping the kitchen towel between the cake layers, and leave it to cool completely.
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For the filling, mix the mascarpone with the vanilla, almond essence and sugar, then fold in the whipped cream. Carefully unroll the cooled sponge, spread the mascarpone mixture evenly, and sprinkle with walnuts. Roll the sponge back up (without the parchment this time). Dust with powdered sugar and serve in slices.
