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drei Stücke Walnuss Biskuitrolle mit Mascarpone Creme gefüllt

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.

Course Dessert
Cuisine German
Keyword swiss roll with mascarpone, walnut coffee swiss roll, walnut swiss roll
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10
Calories 290 kcal

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

  1. 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.

  2. 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.

  3. 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.