Christmas Red Velvet Swiss Roll is a soft, creamy, delicious Swiss roll you can make at home. If you love anything Christmas-themed, you will love this recipe! You can take it to any Christmas party or bake it for your family and friends.

Ingredients:

Swiss roll

• 4 eggs
• 4 tbsps regular white sugar
• 1 tbsp water
• 1 tsp red food coloring
• 5 tbsps cake flour
• 20 g cocoa powder
• 12 g baking powder
• 1 tbsp full-fat milk
• 2 tbsps regular white sugar for eggwhites

Cream

• 250 g mascarpone cheese room temp
• 110 g butter room temp
• 60 g icing sugar
• 1 tsp vanilla syrup
• 200 g melted white chocolate on top

The holiday season is here, and what better way to spread joy and cheer than with a scrumptious Christmas red velvet Swiss roll? This delectable dessert is not only visually stunning but also bursting with flavors reminiscent of the joyful festive season. With its rich red hue and creamy white filling, this treat truly encapsulates the spirit of Christmas. So, put on your apron and let’s dive into this delightful recipe!

My tips for the best Christmas Red Velvet Swiss Roll:

• use a high-quality red food colouring
• roll in a Swiss roll while it’s still warm! And keep it in a kitchen towel until it’s cool!
• take your time while mixing the mascarpone with butter and icing sugar = we want to reach that fluffy smooth cream
• keep it in the fridge for at least 4 hours to have the softest and delicious dessert

try more of my desserts:

How to make the best Christmas Red Velvet Swiss Roll:

Preheat the oven to 180℃. Prepare a baking sheet of regular size that can fit a swiss roll of your favorite size.

Separate the whites from the yolks. In a bowl whisk the yolks with sugar and water until creamy. Add red food coloring and mix well.

Add cake flour, cocoa powder, baking powder, milk.

In another bowl whip the egg whites with sugar. Add the egg white foam into the mixture and gently fold in. Put a baking paper on top of the baking sheet and spread the mixture over it. Bake for 20 minutes.

Take the baked cake layer out of the oven and while it’s still warm, immediately flip the cake out onto the kitchen towel. Carefully peel off the baking paper and discard. Starting at one short end, roll up the cake with the towel into a tight log. Keep the cake rolled up until completely cooled.

In the meantime, whip the mascarpone cheese with butter until smooth and creamy on slow speed. Add icing sugar, vanilla and keep on whipping on medium-slow speed. When the cream is done, keep it in the fridge until the swiss roll is completely cool.

Gently roll out the swiss roll (do not push it down!), and spread the cream over the top. Roll in again and keep in the kitchen towel very tight!

Put it into the fridge for at least 4 hours.

In the end, I melted white chocolate and sprinkled some Christmas candy over the top.

If you decide to make this recipe, please tag me or send me a message on Instagram or Pinterest. ❤️ Thank you so much.