Chocolate and Meringue Swiss Roll

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    312

Chocolate Meringue Swiss Roll, or cake roll, is made with a chocolate sponge cake, filled with chocolate ganache whipped cream, and finished with swirls of torched Italian meringue. It makes a luxurious Christmas treat or dessert for any party. We recommend using pasteurised egg whites for the meringue and finishing it with a blowtorch, as a grill might be too hot for the filling.

recipe updated Nov 10, 2025

Ingredients

  • Egg icon
    Egg
    4
  • Dark chocolate icon
    Dark chocolate
    80 g
  • Egg white icon
    Egg white
    120 g
  • Caster sugar icon
    Caster sugar
    365 g
  • Plain flour icon
    Plain flour
    90 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Cocoa powder icon
    Cocoa powder
    25 g
  • Whipping cream icon
    Whipping cream
    260 g
  • Caster sugar icon
    Caster sugar
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Large mixing bowl
  • kCook icon Swiss roll pan - large

Step preview

  1. Making the Swiss roll:
  2. Preheat the oven - 180ºC
  3. Line a Swiss roll tin with parchment paper
  4. Fit the Whisk Tool
  5. Add the ingredients into the appliance bowl
  6. Whisk until stiff peaks have formed - 5 minutes, speed Max
  7. Remove the appliance bowl from the machine
  8. Sift the next ingredients into a clean bowl and carefully fold into the egg mixture until combined
  9. Transfer the mixture into the tin
  10. Bake until the sponge is golden and springy to touch - 8-10 minutes, 180ºC
  11. Line a work surface with parchment paper
  12. Dust the parchment paper with caster sugar to prevent the sponge from sticking
  13. Turn the sponge onto the parchment paper and remove the old parchment paper
  14. Roll the sponge into a log, starting from the shortest edge and let cool completely
  15. Making the cream filling:
  16. Clean the appliance bowl and fit the Creaming Beater
  17. Add chocolate and 80 g of whipping cream into the appliance bowl
  18. Heat until combined - 5 minutes, 45ºC, speed Stir 1
  19. Transfer the ganache into a clean bowl and let cool - 15 minutes
  20. Clean the appliance bowl and fit the Whisk Tool
  21. Add whipping cream into the appliance bowl
  22. Whisk until semi whipped - 1 minute, speed Max
  23. Then add the chocolate ganache
  24. Whisk until stiff peaks have formed - 30 seconds, speed Max
  25. Carefully unroll the sponge and spread a layer of chocolate cream onto the roll
  26. Gently roll up the Swiss roll again and place on a tray or plate
  27. Chill in the fridge - 10 minutes
  28. Making the Italian meringue:
  29. Clean the appliance bowl and fit the Whisk Tool
  30. Add the ingredients into the appliance bowl, fit the splashguard
  31. Heat until the sugar has dissolved - 2 minutes, 85ºC, speed 6
  32. Remove the splashguard
  33. Whisk until thickened - 2 minutes, speed 6
  34. Remove the Swiss roll from the fridge
  35. Using a palette knife, spread the meringue all over the Swiss roll
  36. Use a blowtorch to toast the meringue
  37. Serve
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