Swiss Roll

This is very much a classic dessert that we are very familiar with. Our variation today is more akin to what we would call 'pionono', it is thinner and cake like. Dulce de Leche is nicely distributed along the entire Swiss Roll which makes it delicious and looks striking! The recipe is not very hard but rather a little more time consuming and does require handling the roll with care. You will be left with an amazing dessert that can be served for many different occasions.
Yields10 Servings
Prep Time1 hr 30 minsCook Time10 minsTotal Time1 hr 40 mins


 4 Large Eggs Room Temperature
 100 g White Sugar
 100 g Self-raising Flour
 1 tsp Vanilla Extract
 700 g Dulce De Leche (THICK)
 150 g Fine Shredded Coconut
 100 g Dulce de Leche (THICK or CLASSIC)
Tools and Equipment
 26cm x 38cm x 3cm - 10in x 15in x 1.2in
 Used for rolling
 175°C - 350°F (Fan)



Pre-heat oven to 175 °C - 350°F


Place eggs and sugar in the stand mixer. Begin slow and increase speed to high for 4 minutes maximum. It should become creamy, and you can draw the figure 8 easily. Once done, add vanilla essence using a spatula.


Add the flour through a sift in 2 parts, working with a spatula fold and mix the flour into the mixture.


Pour your mixture into the tray (that has baking paper) and evenly distribute it with a spatula.


Take to the oven and cook for 10 minutes


Straight after the cooking we will begin the rolling so that it is easier for the roll to maintain shape when we add the filling. Its important for the roll to be warm to work with it.


Grab your tea towel and sprinkle icing sugar around the area that the roll will be placed. This will prevent the roll from potentially sticking to the tea towel.


Once your tea towel is ready with icing sugar, turn and place the roll on it. Remove the baking paper on the roll. It is possible that the edges can stick the paper, you can use a knife along the edges to prevent breaking the roll.


Using the tea towel, gently start rolling the roll completely and let stand for about half an hour.


Now it is time to move to the filling of the Swiss roll.


Unwrap the roll from the tea towel and move the Swiss roll to a new piece of baking paper.


From here we will add our Dulce de Leche filling, evenly spread along the whole Swiss roll. No need to hit the edges, leave about 1 cm from the edges.


Slowly begin rolling and pressing the Swiss roll using your fingers with the baking paper. Make your way down through the whole roll.


To make sure the Swiss roll is tightly wrapped we will use a dough scrapper along the end of the baking paper.


For the last portion you can choose to leave the Swiss roll on the baking paper it already is in or move it to a fresh paper or even move it to the plate that it will be served on.


We want to apply a thin layer or Dulce de Leche to the exterior of the Swiss roll so that the coconut can stick to.


Let the Swiss roll sit in the fridge for a couple of hours (5 or 6) before cutting to make sure it maintains shape as much as possible when cutting.

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