We’re bringing back our childhood memories with this mouth-watering heritage dessert: Peppermint Crisp & Caramel Swiss roll

SERVES 6–8  •  TOTAL TIME  30 min + COOLING

For the Swiss roll

Eggs 3

Caster sugar 130 g

Flour 130 g

Baking powder ¾ tsp

Salt ½ tsp

To assemble

Caramel treat 1 tin

Peppermint Crisp chocolate bar, finely chopped 1 (49 g)

Cream, whipped ½ cup

For the Swiss roll

1. Preheat the oven to 180ºC. Grease and line a 23 × 33 cm Swiss roll tray.

2. Using an electric hand mixer, whip the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.

3. Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just combined. 

4. Pour the batter into the prepared tray and bake for 10 min until lightly golden.

5. Line a kitchen cloth with a piece of baking paper and sprinkle a layer of caster sugar. When the cake is baked, tip it out onto the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.

To assemble

1. Whip the caramel treat with an electric mixer until smooth. 

2. Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped peppermint crisp and
top with a layer of whipped cream. 

3. Carefully roll up the Swiss roll and chill in the fridge until ready to serve. Decorate with the remaining caramel and peppermint crisp.

Play with flavour You can also fill this Swiss roll with your favourite jam and serve with fresh berries.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za

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