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Master this decadant classic, Chocolate Strawberry Swiss Roll. Kristen Tibbals, The Chocolate Queen shares her tips and tricks on how to create this delicious dessert!
Place the cream (A), vanilla and liquid glucose into a saucepan and bring to the boil. Place the chocolate into a bowl and pour over the boiled cream. Whisk to combine. Add the cream (B) and incorporate. Cover with plastic wrap touching the surface of the ganache and place into the refrigerator to chill for a minimum of 6 hours.
Spray a 240mm x 370mm baking tray with vegetable oil and line the base and sides with baking paper. Set aside until required. Preheat the oven to 190°C, fan forced. Whisk the sugar and eggs in the bowl of a stand mixer fitted with a whisk attachment for approximately 5 minutes, until light and fluffy. Meanwhile, sieve the flour and cocoa powder onto a sheet of baking paper. Once the egg mixture is pale and aerated, remove the bowl from the mixer and gradually add the sieved ingredients, gently folding through after each addition. Pour the sponge batter into the prepared baking tray and gently spread the mixture out evenly, careful not to knock out too much air. Bake in the preheated oven for 7-8 minutes, until the sponge bounces back when gently pressed. Slightly dampen a clean tea towel, lay it out flat onto your work bench and sprinkle it with sugar. While the sponge is still hot, flip it onto the sugar-coated tea towel. Gently remove the baking paper from the sponge. Fold the end of the tea towel over the sponge and roll into a tight roll. Set aside to cool at room temperature to cool.
Transfer the prepared white chocolate ganache into the bowl of a stand mixer fitted with a whisk attachment and whip until it reaches a piping consistency. Gently unroll the chocolate sponge and transfer it onto a sheet of baking paper. Spread three quarters of the whipped white chocolate ganache evenly over the sponge, leaving a 10mm edge at the end of the sponge that you will be rolling towards. Place the remaining whipped white chocolate ganache into the refrigerator until required. Arrange the 2 thirds of the cut strawberries over the whipped ganache ensuring they are evenly distributed. Set aside the remaining strawberries. Use the baking paper to lift the sponge as you roll it as tight as possible. Place a ruler on top of the baking paper where the 2 ends meet. Angle the ruler towards the bottom of the roulade. Push the ruler in while pulling on the bottom piece of baking paper to tighten the roll. Place the roll into the refrigerator for 30 minutes before using a hot serrated edged knife to trim the ends. Transfer the roulade onto a serving plate. Using a warm teaspoon, place small scoops of the reserved whipped ganache on top of the roulade in an offset pattern. Arrange the remaining strawberries on top of the whipped ganache and finish with adusting of icing sugar.
Whipped white chocolate ganache
270 g fresh cream 35% fat (A)
1 teaspoon vanilla bean paste
25 g liquid glucose
190 g good quality white chocolate 28%
395 g fresh cream 35% fat (B)
90 g caster sugar
4 whole eggs, room temperature
55 g plain flour
30 g cocoa powder
caster sugar, for sprinkling
1 punnet of strawberries, cut in quarters (eights if they’re large)
icing sugar, for dusting