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Eton mess Swiss roll recipe

12 ratings

This gorgeous Swiss roll recipe is inspired by the classic summer pud: Eton mess, starring sweet and juicy seasonal strawberries. We've used readymade meringue to keep things really easy, which marries perfectly with the luscious whipped cream. A simple yet sophisticated end to a summer meal! See method

Serves 8
Takes 40 mins plus cooling
222 calories / serving
Vegetarian

Ingredients

vegetable oil, for greasing
3 eggs
75g caster sugar, plus 1 tbsp
1 tsp vanilla extract
85g plain flour

For the filling and topping

250g strawberries, 3 small ones halved, rest hulled and cut into 1cm dice
½ tsp lemon juice
2 tsp icing sugar
150ml whipping cream
3 meringue nests, crumbled

Each serving contains

Energy
930kj
222kcal 11%
Fat
11g 15%
Saturates
5g 26%
Sugars
19g 21%
Salt
0.2g 3%

of the reference intake
Carbohydrate 26.3g Protein 4.6g Fibre 1.5g

Method

Preheat the oven to gas 7, 220°C, fan 200°C; grease and line a 22 x 32cm Swiss roll tin with baking paper. Cut an extra sheet of baking paper a bit larger than the tin and set aside.
Put the eggs, 75g sugar and vanilla in a mixing bowl. Use an electric whisk to beat for 5 mins or until pale and thick. Sift in the flour with a pinch of salt; fold in with a spatula until no white streaks remain. Scrape into the tin, level, then bake for 9-11 mins until firm and springy.
Sprinkle the extra sheet of baking paper with 1 tbsp sugar. As soon as the sponge is baked, invert onto the sugared paper, removing the tin and lining paper. With a short edge facing you, score a horizontal line 2cm from the bottom of the sponge, then roll up tightly from this end, enclosing the paper within. Set aside to cool completely.
Put 85g chopped strawberries in a jug with the lemon juice and icing sugar and use a stick blender to blitz to a smooth sauce; set aside.
Whip the cream to stiff peaks, then fold in the remaining chopped strawberries and most of the meringue, reserving a few pieces for decoration. Ripple through all but 2 tbsp of the strawberry sauce.
Carefully unroll the sponge and discard the paper. Spread with the Eton mess mixture, leaving a border at the edges, then roll up. Decorate with the halved strawberries and remaining meringue, then drizzle over the remaining 2 tbsp strawberry sauce to serve. The cake will keep for up to 3 days in a sealed container in the fridge.

See more Summer dessert recipes