Swiss roll, basic recipe
3 eggs
200 ml Dansukker Granulated Sugar
200 ml plain flour
2 tsp Dansukker Vanilla Sugar
1 1/2 tsp baking powder
2 tbsp boiling water

Meringue butter cream

Enough for 2 Swiss rolls

4 large egg whites
200 ml Dansukker Granulated Sugar
150-200 g butter at room temperature
2 tsp Dansukker Vanilla Sugar
4 tbsp puréed berries
200 ml summer berries (for the purée and garnish)

Swiss roll, basic recipe
Beat the eggs and sugar until fluffy. Mix together the flour, vanilla sugar and baking powder and fold into the mixture along with the water.

Divide the mixture between two sheets of baking parchment, and spread out thinly.

Bake in the centre of the oven at 250 °C for about 5 minutes. Turn out onto a sheet of greaseproof paper sprinkled with sugar.

Meringue butter cream
Whisk the egg whites and sugar in a mixing bowl over a water bath until the sugar has dissolved.

Remove the bowl from the heat and tip the egg whites into a mixing bowl. Whisk the meringue at high speed for 5-10 min.

Reduce the speed to low/moderate and add the softened butter a little bit at a time. Make sure the butter is completely mixed in before adding the next piece, and whisk until the meringue is smooth.

Purée half of the berries using a liquidiser or hand blender. Press through a fine-mesh sieve if you want to remove the pips. Fold the purée into the butter cream and stir carefully until smooth. The end result should be a fluffy and smooth cream.

Tip
If the cream curdles, it is easy to correct. If it is too cold, heat gently over a water bath for a short while and whisk back together. If it is too warm, leave to stand in the refrigerator for a while before whisking again.