{"id":82891,"date":"2024-10-07T03:22:39","date_gmt":"2024-10-07T09:22:39","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=82891"},"modified":"2024-10-07T03:22:42","modified_gmt":"2024-10-07T09:22:42","slug":"walnut-coffee-swiss-roll-recipe-with-mascarpone-filling","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/walnut-coffee-swiss-roll-recipe-with-mascarpone-filling\/","title":{"rendered":"Walnut Coffee Swiss Roll Recipe with Mascarpone Filling"},"content":{"rendered":"\n

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.<\/p>\n\n\nJump to Recipe<\/a>\n\n\n

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Walnut Coffee Swiss Roll Recipe with Mascarpone Filling: A Cozy Fall Cake<\/h3>\n\n\n\n

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 \u2013 a combination of fluffy walnut sponge cake, aromatic coffee, and ground as well as chopped walnuts. Perfect for Sunday coffee or special occasions.<\/p>\n\n\n\n

In Germany, Biskuitrollen<\/strong> are a beloved dessert, especially during the holiday season. Variations like the classic Nussrolle<\/strong> (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. <\/p>\n\n\n\n

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<\/a>, or my Hazelnut Cake<\/a> this one is perfect for the holidays.<\/p>\n\n\n\n

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Rolling Swiss Roll cold vs warm<\/h2>\n\n\n\n

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<\/strong> the towel and let it cool for 10-15 minutes. <\/p>\n\n\n\n

Once cooled, unroll it, spread the filling, and roll it back up, keeping everything intact. This method ensures a flexible sponge without any cracks!<\/p>\n\n\n\n

Can I make the cake in advance?<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

What can I use instead of mascarpone?<\/strong><\/h2>\n\n\n\n

If you don\u2019t 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.<\/p>\n\n\n\n

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Is there an alternative to walnuts?<\/strong><\/h2>\n\n\n\n

If you don\u2019t like or can\u2019t eat walnuts, use ground almonds, hazelnuts or pecans. For a chocolatey twist, you can also mix chocolate chips into the filling.<\/p>\n\n\n\n

How can I replace the coffee?<\/strong><\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Variation Ideas:<\/h3>\n\n\n\n