Mixed Berry Swiss Roll

Quick Jam
You will only need 1/4 c of this jam. It doesn't make much extra, but it's good in yogurt.

1 1/2 c (355 ml) mixed berries (I used wild blackberries, blueberries and raspberries)
2 Tbls cornstarch
1/4 c (50 g) sugar
1/2 tsp salt

Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, until thickened. Pour through a fine mesh sieve into another bowl, press clingfilm to the surface and place in the refrigerator until cooled, about 2 hours.

Mixed Berry Bavarian Cream

1 Tbls + 1 tsp milk
2 tsp powdered gelatin
5/8 c (150 ml) milk
1/4 c (50g) sugar
1/2 tsp salt
2 egg yolks
5/8 c (150 ml) half and half
1 tsp vanilla
1/4 c (60 ml) quick jam (recipe above), or jam of choice

In a small bowl, sprinkle the gelatin over the lesser amount of milk.

In a medium sized bowl, whisk the sugar, salt and egg yolks together. Heat the milk to a boil and slowly whisk into eggs to temper. Return to pan and stir constantly, cooking until it is thick enough to coat the back of a wooden spoon. Remove from heat and add milk and gelatin mixture, along with remaining ingredients. Press clingfilm to the surface and chill until set, about 3 hours.

Jelly Roll

3/4 c (105 g) flour
1 tsp baking powder
1/4 tsp salt
3 egg yolks
1 c (200 g) sugar, divided
1 tsp vanilla
3 eggs whites
powdered sugar

Oil and line a 10 X 15 inch pan and oil over the liner. Preheat the oven to 375F (190C). Have a tea towel and a cooling rack ready.

In a small bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, whip yolks and 1/2 c sugar until lightened in color and at the ribbon stage. Whisk in vanilla then sift in the dry ingredients, mixing only until no lumps remain.

In another bowl, whisk the egg whites with the remaining 1/2 c sugar until stiff peaks form. Stir 1/3 of the whipped whites into the yolks, to lighten, then fold in the remaining 2/3. When no streaks remain, spread into pan and bake 12-15 minutes until a toothpick inserted in the center comes out clean.

Quickly sift a fair amount of powdered sugar (so the roll will not stick to the towel) over the roll in the pan and cover with the tea towel and the inverted cooling rack. Flip over, remove pan, and carefully roll the 15" side across the 10" side. Cool for thirty minutes before filling.


Remove the set bavarian cream from the fridge and whisk vigorously until smooth.

Carefully unroll the cooled cake and evenly spread with filling. Re-roll, wrap in clingfilm and refrigerate until firm, about 2 hours. Serve 1" slices with whipped cream and fresh berries.