Raspberry Swirl Christmas Roll is a light, airy sponge cake that brings the festive spirit to your holiday table. This delightful dessert is filled with creamy mascarpone and swirled with a vibrant homemade raspberry sauce, creating a beautiful centerpiece that is as delicious as it is elegant. If you’re looking to impress your guests this holiday season, this cake is surprisingly beginner-friendly and can be made ahead of time, allowing you to enjoy the festivities without stress. Let’s dive into the details of this festive treat!

Why You’ll Love This Raspberry Swirl Christmas Roll

This Raspberry Swirl Christmas Roll is not just visually stunning; it’s packed with flavors that will delight your taste buds. Here are several reasons to love this dessert:

It’s a showstopper that adds elegance to your Christmas dessert table.
The combination of creamy mascarpone and tart raspberry is irresistible.
It’s a versatile dessert that can be prepared in advance, making it perfect for holiday gatherings.
This cake is suitable for vegetarians, ensuring everyone can enjoy a slice.
The light sponge cake is a delightful contrast to the rich filling.
This recipe includes easy-to-find ingredients, making it accessible to home bakers.
You can customize it with different fillings or toppings to suit your taste.
It embodies the essence of holiday spirit with its vibrant colors.

This Raspberry Swirl Christmas Roll is also a perfect fit for the festive raspberry chocolate roll or a raspberry-filled holiday cake roll, adding to your array of holiday treats.

Ingredients for Raspberry Swirl Christmas Roll

Gather these items:

4 large eggs, room temperature
½ cup (100g) granulated sugar
1 teaspoon vanilla extract
½ cup (60g) all-purpose flour
1 tablespoon cornstarch
¼ teaspoon salt
Powdered sugar, for dusting
¾ cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1 cup heavy cream
1 cup (225g) mascarpone cheese
¼ cup powdered sugar
1 teaspoon vanilla extract
Fresh raspberries
Powdered sugar dusting
Mint leaves

How to Make Raspberry Swirl Christmas Roll Step-by-Step

Step 1: Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment and lightly grease.
Step 2: Beat eggs and sugar for 5–6 minutes until pale and tripled in volume. Add vanilla. Sift in flour, cornstarch, and salt. Fold gently and pour into pan.
Step 3: Bake for 10–12 minutes until the sponge springs back when touched.
Step 4: Turn cake out onto a powdered sugar–dusted towel. Remove parchment and roll tightly with the towel. Cool completely.
Step 5: Simmer raspberries, sugar, and lemon juice until thickened. Strain if desired. Cool fully.
Step 6: Beat mascarpone, powdered sugar, and vanilla. Separately whip cream to soft peaks and fold into mascarpone.
Step 7: Unroll cooled cake, spread filling evenly, drizzle raspberry sauce, and swirl gently with a knife. Re-roll tightly.
Step 8: Wrap in plastic and chill for at least 2 hours. Dust with powdered sugar and garnish as desired.

Pro Tips for the Perfect Raspberry Swirl Christmas Roll

Keep these in mind:

This cake can be made ahead and chilled overnight.
Slice just before serving for best presentation.
For an added festive touch, consider using a raspberry peppermint roll recipe for variation.
Ensure your eggs are at room temperature for the best volume in your sponge.
Keep the raspberry sauce smooth by straining it if you prefer a refined texture.

Best Ways to Serve Raspberry Swirl Christmas Roll

This cake is best enjoyed chilled. Here are some ideas for serving:

Accompany with fresh berries and a dollop of whipped cream for a refreshing touch.
Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve slices on a platter, garnished with mint leaves for a pop of color.

Consider it a delicious raspberry swirl cake roll that complements any holiday spread.

How to Store and Reheat Raspberry Swirl Christmas Roll

To store, wrap the Raspberry Swirl Christmas Roll tightly in plastic wrap and refrigerate. It can be kept for up to 3 days. To reheat, slice and allow to come to room temperature before serving. This method is perfect for meal prep during the busy holiday season!

Frequently Asked Questions About Raspberry Swirl Christmas Roll

What’s the secret to perfect Raspberry Swirl Christmas Roll?

The secret lies in ensuring your egg mixture is whipped enough to incorporate air, giving the sponge its light, fluffy texture. Additionally, using fresh raspberries will enhance the flavor, making your roll even more delicious.

Can I make Raspberry Swirl Christmas Roll ahead of time?

Absolutely! In fact, it’s recommended to chill the roll overnight to allow the flavors to meld perfectly. Just remember to slice it right before serving for the best presentation.

How do I avoid common mistakes with Raspberry Swirl Christmas Roll?

To avoid common mistakes, make sure not to overbake the sponge as it can dry out. Also, ensure you roll the cake while it’s still warm to prevent cracking.

Variations of Raspberry Swirl Christmas Roll You Can Try

Here are a few creative variations:

Swap the raspberry filling for a chocolate ganache for a festive raspberry chocolate roll.
Try a vegan raspberry Christmas roll recipe by substituting eggs with flaxseed meal.
Incorporate other fruits for a mixed berry swirl roll, adding strawberries or blueberries.
Experiment with flavoring the mascarpone with mint for a unique twist.

These variations can help you create unique raspberry Christmas treats that everyone will love!

Raspberry Swirl Christmas Roll: A Festive Delight

Author: basmer
Total Time: 2 hours 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

The Raspberry Swirl Christmas Roll is a light, airy sponge cake filled with creamy mascarpone and swirled with a vibrant homemade raspberry sauce. It’s a festive holiday dessert.

Instructions

Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment and lightly grease.
Beat eggs and sugar 5–6 minutes until pale and tripled in volume. Add vanilla. Sift in flour, cornstarch, and salt. Fold gently and pour into pan.
Bake 10–12 minutes until the sponge springs back when touched.
Turn cake out onto a powdered sugar–dusted towel. Remove parchment and roll tightly with the towel. Cool completely.
Simmer raspberries, sugar, and lemon juice until thickened. Strain if desired. Cool fully.
Beat mascarpone, powdered sugar, and vanilla. Separately whip cream to soft peaks and fold into mascarpone.
Unroll cooled cake, spread filling evenly, drizzle raspberry sauce, and swirl gently with a knife. Re-roll tightly.
Wrap in plastic and chill at least 2 hours. Dust with powdered sugar and garnish as desired.