Ricotta Swiss Roll

Ricotta Swiss Roll


79 people made this

About this recipe: A stunning swiss roll that is deliciously different, making a great special occasion centrepiece. A lovely light sponge is rolled with a mixture of whipped ricotta cheese, cream cheese, vanilla, cinnamon and chocolate chips. The whole lot is covered in a light icing that is infused with orange liqueur and studded with pistachio nuts. Decadent and heavenly!


Serves: 15 

  • 5 eggs, separated
  • 1 teaspoon vanilla extract
  • 8 tablespoons caster sugar, divided
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 90g cake flour
  • 2 tablespoons orange liqueur
  • 1 tablespoon water
  • 1 tablespoon caster sugar
  • icing sugar for dusting
  • 300g ricotta cheese
  • 120g cream cheese
  • 60g icing sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 50g chocolate chips
  • 180ml whipping cream
  • 3 tablespoons icing sugar
  • 2 tablespoons orange liqueur
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons chopped pistachio nuts
  • 1 tablespoon caster sugar
  • 1 tablespoon chocolate chips or grated chocolate

Prep:1hr  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:4hr10min 

  1. Preheat oven to 190 C / Gas 5. Grease one swiss roll tin and line with parchment.
  2. Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla and 4 tablespoons of the caster sugar until very thick and lemon coloured, about 5 minutes. Set beaten yolk mixture aside.
  3. In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. Beating at high speed, gradually sprinkle in 4 tablespoons of the caster sugar until sugar dissolves and whites stand in stiff peaks.
  4. Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
  5. With metal spatula, spread sponge mixture evenly in tin. Bake at 190 C / Gas 5 for 10 minutes or until top of cake springs back when lightly touched with finger.
  6. Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
  7. Sprinkle clean cloth towel with icing sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel swiss-roll fashion. Cool swiss roll, seam side down, on wire rack until completely cool, about 1 hour.
  8. To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, icing sugar, 1/2 teaspoon vanilla and cinnamon until smooth. Transfer filling to bowl and stir in 4 tablespoons of the chocolate pieces. Cover and refrigerate filling while cake cools.
  9. Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
  10. To Make Icing: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons icing sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream icing over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.

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