Coffee Swiss Roll Recipe

Coffee and walnut Swiss roll

  • serves 6
  • A little effort

A swiss roll is always fun to make and this grown-up version of the classic recipe is just so delicious with its coffee, walnut and creamy mascarpone filling



  • eggs 6
  • golden caster sugar 175g, plus extra to dust
  • self-raising flour 175g
  • coffee granules 2 tsp mixed with a little water to a paste
  • butter 50g, melted
  • walnuts 75g, toasted and chopped
  • icing sugar to dust
  • cocoa to dust


  • mascarpone 250g
  • coffee granules 1 tsp, mixed with a little water to a paste
  • golden caster sugar 4 tbsp
  • double cream 150ml, whipped
  • walnuts 75g, roughly chopped


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Whisk the eggs and sugar together until they are light and fluffy – this can take about 5 minutes, so keep going until they are really light. Fold in the flour then gradually fold in the coffee, butter and walnuts. Spoon the mix into the tin, level the surface and bake for 12-15 minutes until pale but cooked and springy in the middle.

  • Step 2

    Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar. Roll up like a swiss roll, keeping the parchment sandwiched between the cake layers, and cool.

  • Step 3

    Mix the mascarpone with the coffee and sugar and fold in the cream. When the sponge is completely cool, unroll it carefully and spread with the mascarpone mix, stud with walnuts then roll up like a swiss roll again, this time without the parchment in between. Dust with icing sugar and cocoa (we used a template from Ikea to create a striped pattern) and serve in slices.


Try our other roulade recipes here for make-ahead dinner party desserts...

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Nutritional Information

  • Kcals 899
  • Fat 64g
  • Fibre 1.8g
  • Protein 15.5g
  • Salt 0.71g