This White Chocolate Raspberry Swiss Roll is everything you want in a holiday dessert—light, creamy, fruity, and beautifully festive. A soft vanilla sponge is rolled with a luscious raspberry cream filling, then coated in smooth white chocolate ganache and styled like a classic Yule log. It looks impressive, but it’s surprisingly simple to make and perfect for Christmas gatherings, winter parties, or any special celebration.
Why You’ll Love This Recipe
- Elegant Yule log–style dessert without complicated steps
- Light, fluffy sponge that rolls easily
- Creamy raspberry filling with fresh berry flavor
- Stunning centerpiece for Christmas & holiday tables
- Can be made ahead for stress-free entertaining
Recipe Background
Swiss rolls are beloved for their airy sponge and beautiful swirl, while Yule logs are a holiday classic symbolizing warmth and celebration. This recipe combines the best of both worlds—traditional rolling technique with a festive white chocolate and raspberry flavor pairing. The tart raspberries balance the sweetness perfectly, making this dessert rich but not heavy.
Ingredients
For the Vanilla Sponge
- 4 large eggs
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- ¾ cup (95g) cake flour
- ¼ tsp salt
- ½ tsp baking powder
- 2 tbsp powdered sugar (for rolling)
For the Raspberry Filling
- 1½ cups (350g) fresh or frozen raspberries
- ⅓ cup (65g) granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch + 2 tbsp water
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 cup (240ml) heavy whipping cream, cold
- 1 tsp vanilla extract
For the White Chocolate Ganache Coating
- 12 oz (340g) white chocolate, chopped
- 1 cup (240ml) heavy cream
Kitchen Tools Needed
- 10×15-inch (25×38 cm) baking pan
- Parchment paper
- Electric mixer
- Saucepan
- Mixing bowls
- Offset spatula
- Clean kitchen towel
Step-by-Step Instructions
1. Make the Raspberry Jam
- In a small saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes until raspberries break down.
- Stir in cornstarch slurry and cook 1–2 minutes until thick.
- Strain to remove seeds and let cool completely.
2. Prepare the Cream Cheese Filling
- Beat cream cheese and powdered sugar until smooth.
- In a separate bowl, whip cold heavy cream and vanilla to stiff peaks.
- Gently fold whipped cream into cream cheese mixture.
- Fold in ½–¾ cup cooled raspberry jam.
- Chill until ready to use.
3. Bake the Vanilla Sponge
- Preheat oven to 350°F (175°C) and line a 10×15-inch pan with parchment.
- Beat eggs and sugar on high speed for 5–7 minutes until thick and pale.
- Mix in vanilla extract.
- Sift flour, baking powder, and salt; gently fold into batter.
- Spread evenly and bake for 10–12 minutes until lightly golden.
4. Roll the Cake
- While hot, dust a clean kitchen towel with powdered sugar.
- Invert cake onto towel, peel off parchment.
- Roll cake tightly from the short side with the towel inside.
- Let cool completely while rolled.
5. Assemble the Swiss Roll
- Carefully unroll cooled cake.
- Spread raspberry cream filling evenly, leaving a ½-inch border.
- Re-roll gently without the towel.
- Wrap in plastic wrap and chill 1–2 hours.
6. Make the White Chocolate Ganache
- Place chopped white chocolate in a bowl.
- Heat cream until just simmering and pour over chocolate.
- Let sit 3 minutes, then stir until smooth.
- Cool until thick but pourable.
7. Final Assembly & Decoration
- Place chilled roll on a wire rack over a baking sheet.
- Pour ganache over the roll, letting it drip down the sides.
- Use a fork to create bark-like texture before ganache sets.
- Transfer to serving platter and decorate with whipped cream swirls.
Pro Tips for Best Results
- Roll the sponge while hot to prevent cracking
- Don’t overbake—dry cake won’t roll smoothly
- Chill before glazing for clean ganache coverage
- Use high-quality white chocolate for best flavor
Variations & Substitutions
- Swap raspberries for strawberries or cherries
- Add orange zest to the filling for extra brightness
- Use dark chocolate ganache for a richer flavor
- Make it alcohol-free or add raspberry liqueur for depth
Related: Chocolate Ganache Brownie Cheesecake Recipe
What to Serve With This Swiss Roll
- Hot chocolate or spiced tea
- Fresh berries on the side
- Vanilla ice cream
- Espresso or holiday coffee drinks
Storage & Reheating
- Store covered in the refrigerator for up to 3 days
- Freeze (unglazed) for up to 1 month
- Thaw overnight in the fridge before serving
Nutrition Benefits
- Good source of protein from eggs and cream
- Raspberries provide antioxidants and fiber
- Balanced dessert with fruit and dairy
- Can be portioned easily for mindful servings
Recipe Card Summary
White Chocolate Raspberry Swiss Roll (Yule Log Style)
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Chill Time: 2 hours
- Servings: 10–12
A light vanilla sponge rolled with raspberry cream filling and coated in silky white chocolate ganache—perfect for holidays and special occasions.
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