Main Course
White Chocolate Ganache and Raspberry Festive Swiss Roll
This gentle sponge rolls up into a gorgeous swirl of silky white chocolate ganache, fresh raspberries and softly whipped cream. It looks impressive on the table but is wonderfully simple to make. Perfect for Christmas gatherings, afternoon treats or a cosy winter dessert.
Ingredients
For the sponge
- 75 g Odlums Self Raising Flour
- 3 eggs separated
- Pinch of salt
- 75 g Shamrock Golden Caster Sugar
- Few drops of Vanilla Essence
For the filling
- 250 ml cream whipped
- Fresh raspberries
- Icing sugar to dust
Method
Make the sponge
- Preheat the oven to 200°C/400°F/Gas 6.
- Line a 33 cm × 23 cm swiss roll tin with greaseproof paper.
- Place the egg whites into a clean, dry bowl with a pinch of salt.
- Beat until stiff and dry-looking.
- Add the caster sugar and keep beating until glossy and thick.
- Beat in the egg yolks until the mixture trails heavily from the beaters.
- Sieve in the flour and fold it through gently using a metal spoon.
- Fold in the vanilla essence.
- Spread the mixture evenly into the prepared tin.
- Bake for 10 minutes, until light and springy.
Shape the roll
- Lay a fresh sheet of greaseproof paper on the counter and dust it lightly with caster sugar.
- Turn the warm sponge out onto the sugared paper.
- Peel off the lining paper.
- Trim the edges for a neat finish.
- Starting from the long side, roll the sponge up with the paper inside.
- Leave it to cool for 20 minutes.
Fill and finish
- Gently unroll the sponge and remove the paper.
- Spread the softly whipped cream across the surface and scatter with fresh raspberries.
- Roll it back up carefully to form a neat Swiss roll.
- Dust generously with icing sugar and serve.
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