Receta | Yoghurt swiss roll

Yoghurt swiss roll

Número de comensales




210 g Egg whites
90 g Sugar
210 g Egg yolks
55 g Sugar
90 g Plain pastry flour

Whipped Quescrem Culinary Yoghurt

500 g Quescrem Culinary Yoghurt
500 g Cream 35 % fat
100 g Sugar




Make a meringue with the egg whites and 90 g of sugar. Set aside. Combine the egg yolks with 55 g of sugar and fold into the meringue. Last, stir in the sieved flour with a silicone spatula. Divide into 600 g swiss roll cake tins. Bake at 240 °C.


Whipped Quescrem Culinary Yoghurt

Place all the ingredients in the mixer and whip with the whisk.

To finish

Cut a 60 x 40 cm Swiss roll sponge into 12 equal rectangles. Evenly spread a thick layer of whipped Quescrem culinary yoghurt and roll up the sponge. Dust with icing sugar and freeze.