Strawberry and Mascarpone Swiss Roll

Serves 6 to 8 people

This is a lovely summer dessert and can be made the day before, particularly enjoyable in the garden if you can keep the wasps away! For a child friendly version, substitute orange juice for the Marsala.

For the strawberry filling

  • 250g/9oz strawberries, hulled and sliced, plus extra to decorate 
  • 2 tbsp granulated sugar 
  • Splash Marsala or orange juice 

For the sponge

  • 3 free-range eggs 
  • 80g/3oz caster sugar, plus extra for finishing 
  • ½ vanilla pod or 2 drops vanilla extract 
  • 1 tbsp warm water 
  • 80g/3oz plain flour 
  • Pinch salt 

For the mascarpone cream

  • 250g/9oz mascarpone 
  • 2 tbsp icing sugar 
  • ½ vanilla pod or 2 drops vanilla extract 

Method

For the filling, blend a third of the strawberries with the sugar and add Marsala or orange juice. Chill in fridge.

Heat oven to 190/375 or gas 5. Grease and line Swiss roll tin or shallow roasting tin with greaseproof paper – 9 inch by 13 inch.

Beat eggs, sugar and vanilla until pale and foamy and fold in warm water.

Sift over flour and fold in very gently with metal spoon – fold as little as possible to incorporate flour.

Pour into tin and bake for 15 minutes- it should feel springy and just come way from sides of tin. Turn out on to sheet of greaseproof paper sprinkled with caster sugar. Leave to cool for 10 minutes, peel lining paper off and leave to cool completely.

Mix all ingredients for the mascarpone cream in a bowl and spread all over the sponge. Spoon over some of the strawberries, not too many or they will squelch out.

Roll up the sponge with shortest side facing you using the paper as a guide. Roll up, the tighter the better. Cut into slices to serve and decorate with a few half strawberries. Sprinkle with caster sugar.

Flour Power

August – September 2020