Swiss roll layered with raspberry jam and fresh raspberries - we give you Swiss roll raspberry pots - the ideal dessert for parties.
The perfect picnic treat, party food or sweet buffet food option, these Swiss roll raspberry pots are ready in 20 minutes using shop-bought Swiss roll to make them even easier. Layers of tangy raspberry jam, Swiss roll and fresh raspberries pair wonderfully together. You could even add a dollop of fresh cream on top for an extra treat.
Ingredients
- 150g butter, softened
- 3tbsp raspberry jam with bits
- 150g icing sugar
- 1 jam-filled Swiss roll, approx 200g (7oz)
- 200g raspberries
- 6 jam jars or portable containers; we used 290ml Weck jars
Method
- In a stand mixer, use the whisk attachment to cream the butter and jam until smooth. Add the icing sugar, a spoon at a time, and mix on low until incorporated. Increase the mixer speed and beat the mixture until pale and voluminous. Finally, whisk in 1tbsp water.
- Cut the Swiss roll into 18 thin slices. Spread each with buttercream. Place one into the base of each jar, buttercream facing up. Top with a layer of 5 raspberries, repeat and then top with a final layer of cake.
- Screw on the tops and they’re ready to go into a hamper. If made in advance, store the pots in the fridge.
Top tips for making Swiss roll raspberry pots
Swap the jam roll for a chocolate one.
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