✨ As Seen on TV — Winter Berry & Lemon Swiss Roll
The perfect dessert for a cosy night in — or a festive dinner party!
Chef Alex Petit shared this gorgeous Swiss roll recipe on RTÉ’s Today Show. If you’re looking for a showstopping dessert that feels light, fresh, and a little bit fancy, this Vanilla Swiss Roll with Lemon Curd, Chantilly Cream and Winter Berry Compote is the one.
Soft vanilla sponge, a bright and buttery lemon curd, pillowy vanilla Chantilly, and a jewel-toned berry compote on the side… it’s a total crowd-pleaser and looks stunning on the table with minimal effort.
Ready to roll? Let’s get baking 👇
Vanilla Swiss Roll with Lemon Curd & Winter Berry Compote
Serves: 6
Prep time: 25 minutes
Cooking time: 35 minutes
Ingredients
For the Swiss Roll Sponge
- 150 g plain flour
- 120 g caster sugar
- 2 tsp baking powder
- 2 tsp vanilla extract
- 5 eggs
For the Lemon Curd
- Juice of 6 lemons (freshly squeezed)
- 3 eggs
- 200 g sugar
- 75 g butter
For the Winter Berry Compote
- 150 g berries of your choice
- ½ lemon zest and juice
- 25 g caster sugar
- 2 tbsp water
For the Chantilly Cream
- 250 ml pouring cream
- 50 g icing sugar
- 1 vanilla pod
Method
1) Make the Sponge
- Preheat a fan oven to 180°C.
- In a large mixing bowl, beat the eggs, caster sugar and vanilla extract until pale, fluffy and doubled in volume — about 5 minutes.
- Sift in the plain flour and baking powder, then fold gently with a spatula (be careful not to knock out the air).
- Line a shallow roasting tray with parchment paper. Pour in the batter and spread evenly using a rubber spatula.
- Bake for 8–10 minutes, until the sponge is light golden and springy to the touch.
- While still warm, roll the sponge up gently with parchment paper (paper on both sides helps prevent sticking). Leave to cool.
2) Make the Lemon Curd
- Choose a heatproof glass bowl that fits over a medium saucepan (bain-marie style).
- Add enough water to the saucepan so it just touches the bottom of the bowl, then bring to a gentle simmer.
- In the bowl, whisk together the eggs, sugar and lemon juice until combined.
- Place the bowl over the simmering water and cook for 15 minutes, stirring regularly, until thickened.
- Remove from the heat and whisk in the cold diced butter until smooth and glossy.
- Leave to cool slightly before assembling.
3) Make the Winter Berry Compote
- Add the berries, lemon zest & juice, sugar, and 2 tbsp water into a medium saucepan.
- Cook on medium heat until the berries soften and become syrupy.
- Set aside to cool.
4) Make the Chantilly Cream
- Pour the cold cream into a chilled mixing bowl (pop it in the fridge beforehand).
- Whisk to soft peaks — it should hold shape but still look silky.
- Add the icing sugar and scrape in the seeds from the vanilla pod. Fold gently.
- Refrigerate immediately until needed.
5) Assemble & Roll
- Carefully unroll the cooled sponge.
- Spread a thin layer of lemon curd over the sponge.
- Add the Chantilly cream and spread evenly with a spatula.
- Roll the Swiss roll back up tightly but gently.
- Wrap in cling film and chill for at least 2 hours before slicing.
✨ To Serve
- Dust the Swiss roll with icing sugar
- Slice into generous portions
- Serve with the winter berry compote on the side
Simple, elegant, and absolutely delicious.
Chef’s Tips
✅ Fold gently: A light hand keeps the sponge airy (overmixing = flat cake!)
✅ Don’t overfill: Too much cream can cause cracking and leaking — less is more
✅ Use high-fat cream: 35–40% fat gives the smoothest, most stable Chantilly
✅ Butter off the heat: Whisk in cold butter at the end for a glossy lemon curd
✅ Balance the bite: If the lemon curd feels too sharp, add a touch more butter