James Martin’s summer berry Swiss roll
James Martin is making his delicious summer berry Swiss roll. Bursting with fresh, seasonal fruit - it’s the perfect dessert to enjoy in the warm weather.
Summer berry Swiss roll
Serves 8-10
Ingredients
For the Swiss Roll:
6 medium eggs
160g caster sugar
160g plain flour
1 tbsp caster sugar
400g mixed raspberries and strawberries, blitzed
500ml double cream, whipped
1 tbsp caster sugar
A handful mixed berries for decoration
A few sprigs of mint
Method
1. Preheat the oven to 180℃.
2. Line a 22cm x 32cm shallow baking tin with greaseproof paper.
3. Place the eggs and sugar in a standing mixer fitted with a whisk attachment and whisk together until thick and at ribbon stage.
4. Fold in the flour, pour into the lined tin and level out.
5. Bake the sponge for 10-12 minutes.
6. Remove from the oven and leave to cool.
7. Place the sponge onto a damp tea towel that has been sprinkled with caster sugar.
8. Spread ½ of the pureed mixed berries onto the sponge and top with ⅔ of the whipped cream.
9. Roll up the swiss roll tightly onto a large platter.
10. Stir the remaining fruit puree into the last of the cream and place in a piping bag.
11. Pipe the remaining whipped cream on top of the Swiss roll and finish with a handful of fresh berries and a few sprigs of mint.