Raffaello Strawberry Swiss Roll

5 from 7 votes
Prep Time 30 minutes
Cook Time 12 minutes
Rest Time 2 hours
Total Time 2 hours 42 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 279 kcal


Biscuit Dough:

  • 4 piece Eggs (L)
  • 80 g Sugar
  • 1 packet Vanilla sugar
  • 1 tsp Baking powder
  • 150 g Spelt flour type 630
  • 1 pinch Salt
  • 1 pinch Sugar

Raffaello strawberry filling:

  • 300 ml Cream
  • 1 packet Vanilla sugar
  • 1 packet Cream stiffener
  • 3 tbsp Coconut liqueur
  • 8 piece Raffaello
  • 200 g Strawberries


  • 1 tbsp Desiccated coconut
  • 1 tbsp Flaked almonds
  • 100 ml Cream
  • Strawberries
  • Raffaello


Sponge cake: Preheat the oven to 200 degrees!

  • Beat eggs for 10 minutes (NOT LESSER) until frothy! Meanwhile let sugar and salt trickle in! Mix baking powder with flour and sieve over the egg mixture. Fold everything in well!
  • Spread the biscuit dough evenly on a baking sheet lined with baking paper (30x40cm)! Then bake the dough in the preheated oven for 8-12 minutes. Meanwhile, lay out a tea towel and sprinkle with a little sugar!
  • Take the dough from the biscuit out of the oven and plunge it onto the tea towel while it is still hot and peel off the baking paper. Roll up the biscuit from the short side with the tea towel. Cover with a damp cloth and cool for about 20 minutes! Meanwhile, prepare the filling!


  • Clean and wash the strawberries and dice finely. Marinate with coconut liqueur! Chop Raffaellos. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Then marinated strawberries with liqueur, add chopped raffaellos to the cream.
  • Roll up the Swiss roll! and spread with filling and roll up the short side. Then whip the rest of the cream until stiff and brush the roll with it according to your imagination and decorate with flaked almonds, coconut flakes, strawberries and Raffaellos! 🙂 Chill for at least 2 hours! Serve and enjoy!


Serving: 100gCalories: 279kcalCarbohydrates: 25.7gProtein: 3.7gFat: 16.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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