Eton mess Swiss roll recipe
Created by The Tesco Recipes team
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
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 930kJ 222.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.2g
- Sugars
- 19g
of the Reference intake
Carbohydrate 26.3gProtein 4.6gFibre 1.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
