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S’mores Swiss Roll

S’mores Swiss Roll – Gooey, Chocolatey & Campfire-Inspired Perfection
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A delicious and indulgent S’mores Swiss Roll filled with marshmallow cream, chocolate ganache, and topped with toasted marshmallows.

Ingredients

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  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups marshmallow fluff
  • 1 cup heavy cream, whipped to stiff peaks
  • 1 cup mini chocolate chips
  • 1 1/2 cups chocolate ganache (made from 8 oz chocolate and 1/2 cup cream)
  • 1 1/2 cups graham cracker crumbs
  • 10 large marshmallows for topping
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for 5-7 minutes until the mixture becomes thick, pale, and tripled in volume.
  3. Gently fold in the sifted flour, vanilla extract, and salt using a rubber spatula.
  4. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes until golden.
  5. Invert the cake onto a powdered sugar-dusted towel and peel off the parchment paper. Roll it up with the towel inside while warm and let it cool completely.
  6. Prepare the marshmallow cream filling by combining marshmallow fluff with whipped heavy cream and folding in mini chocolate chips.
  7. Unroll the cooled cake and spread the marshmallow cream evenly over it, leaving a 1-inch border.
  8. Carefully roll the cake back up without the towel, using parchment paper to guide the roll.
  9. Wrap the Swiss roll in plastic wrap and refrigerate for at least 2 hours.
  10. Prepare the chocolate ganache by heating heavy cream and pouring it over chopped chocolate, whisking until smooth.
  11. Once the ganache cools to a spreadable consistency, pour it over the Swiss roll and smooth it out.
  12. Press graham cracker crumbs onto the ganache-covered roll and toast the marshmallows on top.
  13. Transfer to a serving platter, sprinkle with remaining chocolate chips and graham cracker crumbs, and refrigerate for 30 minutes before slicing.

Notes

  • Ensure the cream is whipped to stiff peaks for a better filling consistency.
  • Rolling the cake while warm helps prevent cracking.
  • Toasting marshmallows can be done with a kitchen torch or under a broiler.

Nutrition

Find it online: https://www.spiritsdrink.com/smores-swiss-roll-recipe-dessert-delight/