Peppermint crisp and caramel swiss roll
This Peppermint Crisp and Caramel Swiss Roll recipe brings together the perfect balance of refreshing peppermint and luscious caramel. Irresistibly delicious, easy to make, and sure to impress! Get ready to roll into pure bliss!
Peppermint crisp & caramel swiss roll
Nothing hits quite like a good and moist peppermint crisp and caramel swiss roll when craving a sweet treat.
Ingredients
- Swiss roll
- 3 eggs
- 130 g caster sugar
- 130 g flour
- ¾ tsp baking powder
- ½ tsp salt
- To assemble
- 1 tin caramel treat
- ½ cup cream, whipped
- 1 (49 g) bar peppermint Crisp chocolate bar, finely chopped
Instructions
For the Swiss roll
Preheat the oven to 180ºC. Grease and line a 23x33cm swiss roll tray.
Using an electric hand mixer, whip the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.
Sift the flour, baking powder and salt over the egg mixture; gently fold in using a large metal spoon until the flour is just combined.
Pour batter into the prepared tray and bake for 10 minutes until lightly golden.
Meanwhile, line a kitchen cloth with a piece of baking paper and sprinkle a layer of castor sugar. When the cake is baked, tip it out onto the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.
To Assemble
Whip the caramel treat with an electric mixer until smooth.
Spread three-quarters of the caramel in an even layer over the swiss roll. Sprinkle over half the chopped peppermint crisp and top with a layer of whipped cream.
Carefully roll up and chill in the fridge until ready to serve. Decorate with remaining caramel and peppermint crisp.
Notes
You can also fill this swiss roll with your favourite jam and serve with fresh berries.
Did you make this Peppermint crisp and caramel swiss roll recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE: How to make a patterned swiss roll
How to Make a Patterned Swiss Roll
Recipe & styling: Jezza-Rae Larsen
Photographer: Callen Jefferson
