Passion Fruit Ricotta Cream And Meringue Swiss Roll

Ingredients for the sponge:

4 eggs
100 g flour
100 g  caster sugar
1 teaspoon baking powder
pinch of salt

For the cream:

250 g ricotta
3 egg yolks
1 tsp vanilla extract
5 tablespoons corn starch
4 tablespoons powdered sugar
50 g butter
100 g passion fruit curd

Italian Meringue:

2 egg whites
180g sugar
35g water

Preparation: 45 minutes
Baking time: 10-12 minutes
Attachment: balloon whisk



  1. Preheat the oven to 180C and line a baking tin with parchment paper.
  2. Add the eggs and sugar into the mixing bowl and whisk until very pale, fluffy and thickened.
  3. Sift in the flour and carefully fold in.
  4. Pour batter into the baking tin and smooth with a spatula until evenly spread.
  5. Bake for 10–12 minutes
  6.  Turn the sponge out onto a fresh parchment paper, peel off the baking paper from the sponge, and carefully roll it up.
  7. For the cream, whisk egg yolk with sugar and vanilla over water bath for about 8-10 minutes,
  8. Add ricotta, cornstarch and butter. Stir until the cream thickens, then cool completely.
  9. Spread the sponge with the ricotta filling and roll it up tightly with the help of the baking paper.
  10. Keep the swiss roll refrigerated until served.
  11. For the Italian meringue, add the sugar and water to a medium saucepan and bring to the boil.
  12.  Add the egg whites to the mixing bowl and whisk on medium speed until stiff peaks form
  13. Once the sugar syrup has reached 113C on a sugar thermometer, remove it from the heat.
  14. With the mixer running, pour the syrup slowly to the egg whites.
  15. Increase the speed to high and whisk for about 7–9 minutes
  16. Spoon the meringue into a large piping bag, or just use a spoon to spread the meringue over the swiss roll, and brown it with a chef’s blowtorch


Baked in partnership with Kenwood Switzerland

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