With Christmas drawing near, you may have started thinking about what you’ll be serving up for your family during the holiday period. If you’re needing some inspiration, we have a wonderful festival recipe for you this week that is sure to fill your home with the Christmas spirit.
This ChristmasMatcha Cherry Mascarpone Swiss Roll recipe has been created by the super talented and passionate baker, Cheryl, aka @cherylraceybaker.
Cheryl is a horse trainer and a mum of four from Sydney, NSW. Her passion for baking started at the young age of 10, when she began spending time in the kitchen for fun. These days, she also grows her own produce like citrus and avocados, and frequently bakes cakes full of produce from her garden.
You can check out Cheryl’s awesome baking artworks on herinstagram.
Cheryl’s Matcha Swiss Roll is made up of a surprisingly delicious combination of sour cherry, mustard and matcha green tea. The cake is composed of a matcha green tea souffle sheet cake, layered with savory sour cherry mustard jam and stuffed with a sweet coffee mascarpone cream filling. The roll is topped with the sour cherry paste and finished with a subtle hint of mint.
The matcha Swiss roll cake is the perfect Christmas dessert with its vibrant matcha green color and red cherry flavor.
Sour Cherry Matcha Coffee Mascarpone Cream Swiss Roll
Sour Cherry Décor Paste
- 50g unsalted butter
- 50g pure icing sugar
- 1 tbsp frozen dried cherries, blitzed to fine powder
- Few squirts “Red Red” AmeriColor food gel
- 2 egg whites (lightly hand whisked)
- 50g plain flour
- Beat the butter and icing sugar until fluffy and pale.
- Add in the frozen cherries powder and food colouring until well mixed.
- Gradually add in the egg whites and plain flour and combine well.
- Spread the paste onto a silicon mat and scrape it using a pastry comb.
- Freeze for about 30 mins or less in a fridge.
- Alternatively, pipe a paste into your own design onto the baking sheet and freeze.
Matcha Souffle Sponge
(This mixture is enough for a 38cmx60cm silicon mat)
- 180g sugar
- 100g plain flour
- 2 heaped tbsp matcha powder
- 1 tsp activated charcoal
- 1⁄4 tsp salt
- 1 tsp baking powder
- 5 eggs
- 1 tsp vanilla paste
- 2 tbsp boiling water
- vanilla sugar powder for sprinkling
- Preheat the oven to 190C with fan.
- Sieve flour, matcha powder, salt and baking powder together.
- Add activated charcoal and whisk dry ingredients together.
- Beat eggs and sugar for 10 mins until very thick and fluffy.
- Fold in the flour mixture, then add vanilla and boiling water.
- Remove the silicon mat with the decor paste from the freezer
- Pour matcha batter over the cherry paste and level the top with a large palette knife.
- Bake for 15 - 20 minutes until a toothpick comes out clean after inserted in the middle
- Remove from the oven and sprinkle with vanilla caster sugar.
- Place a clean tea-towel over the cake and gently tip over.
- Gently peel the silicon mat off the décor paste by sliding the plastic ruler along the mat.
- Sprinkle with vanilla caster sugar on top of the paste.
- Cover with another clean tea-towel and flip back over.
- Trim the short edges of the cake with a serrated knife.
- Score along the inside short edge, be careful not to cut through the cake.
- Gently roll the cake up with the tea-towel to keep it firm.
- Let it cool while making the filling (You can make and store the cake a few days prior the filling).
Mint Syrup + Cherry Mustard Seed Jam + Coffee Mascarpone Cream Filling
- Bunch of mint
- 500ml water
- 500g sugar
- 500g sour cherries, pitted
- 100ml apple cider vinegar
- 3 tbsp yellow mustard seeds
- 100ml water
- 300ml mascarpone cheese
- 300ml whipping cream
- 1 shot strong espresso.
- For mint syrup, bring water and sugar to boil, add the mint and simmer for 20 mins.
- Allow to cool. Reserve for future use.
- For cherry mustard jam, combine all ingredients and simmer until well reduced for 30 mins.
- Let the mixture cool completely (Alternatively, you can heat shop-bought sour cherry jam with some mustard seeds).
- For cream filling, beat the mascarpone and espresso in a stand mixer.
- In a separate bowl, beat the cream until 3⁄4 stiff.
- Fold the cream into the coffee mascarpone.
- Gently unroll the matcha souffle
- Brush the cake with the mint syrup using a pastry brush.
- Using an offset palette knife, evenly coat the souffle with the savoury cherry jam.
- Layer over the jam with coffee mascarpone cream.
- Roll up the cake as previously, set in the fridge overnight before serving.
The beautiful Christmas color of this delicious matcha swiss roll will make everyone at your dinner jolly!
If you love this recipe, please don’t forget to: