Swiss roll or forest fruit tiramisu?

One base, several cakes! This is a very versatile recipe that can be varied in many ways according to the season, your mood or dietary restrictions. This time around I decided to turn it into a swiss roll with my mothers homemade sour-cherry jam, but i’ll also share with you the simple way you can turn the same ingredients into a forest fruit tiramisu. For the dairy-free, I include a vegan cream recipe as well. Don’t hesitate to play around with the fillings, from the decadent to the fresh and healthy ones!


Swiss roll – BASE:
60gr almond meal
30gr coconut flour
120gr maple syrup (add a dash more if you are using fresh fruit)
6 eggs
peel from one lemon
optional: a shot glass of strong alcohol like cognac 

Swiss roll – FILLING:
250gr whipped cream (or liquid cream with a fat content of at least 30%, to whip manually )
125gr mascarpone
60gr honey (a bit more if you are using fresh fruit)
1 vanilla pod
1 small jar (250g) of sour cherry/blueberry jam or 300gr fresh fruits 

*** For a dairy-free filling recipe, follow these ingredients:

120g raw cajou nuts, left in water for at least 6 hours (ideally 24h)
the thick cream on top of one coconut milk can, kept in the fridge for at least 24h prior
50g coconut oil, melted
60gr honey 
1 vanilla pod


To make the BASE, first preheat the oven to 180°C, not fan-forced. Beat the egg whites until soft peaks form. Mix all the other base ingredients together and incorporate them bit by bit into the white egg composition (use a spatula, not a mixer for this part). Cover the large tray that comes with the oven with baking paper and spread the cake mixture evenly. Bake for 16-18 minutes until the top is golden and the center is firm to touch.


Right after taking the base out of the oven, take a clean, damp kitchen towel and put it on top of the cake. Turn the cake upside down, with the towel under it and the baking paper on top. Gently peel off the baking paper. Be careful not to burn yourself, the tray and the cake will still be quite hot. Once the baking paper is removed, starting on the short side, roll together the kitchen towel and the cake. Let the roll cool for at least 30 minutes. This will ensure that the cake will easily roll back once it is filled with the cream and it will not crack.


While the cake is cooling, it is time to prepare the FILLING. Using a hand-held mixer, whip the cream until it becomes thick. Scrape the inside of the vanilla pod and add it together with the mascarpone and the honey to the whipped cream. Mix everything together and store it in the fridge until it is time to use.

*** For the dairy-free version, blend the cajou nuts (drained) until a paste forms. Add the rest of the ingredients to the blender and purée until smooth. Keep it in the fridge until it is time to use.


Once the cake BASE is cooled, unroll it. Spread a layer of jam on top, but leave about 2cm on the edges not covered (don’t use an overly liquidy jam, prefer firmer jams). Gently spread the mascarpone / cajou nuts mixture on top of the jam. Try to make these filling layers not too generous, or it will be difficult to roll. Even me, I think I added 10% too much filling this time around. For this cake, less is more. If you are using fresh fruit instead of the jam, first spread the cream, then top with the fruits.

In order to roll back the cake, use the kitchen towel to guide you. Do it very gently and try to slightly press the roll as you go, to make sure it is relatively firmly packed. Put it on your serving platter with the seam down. Keep the cake in the fridge for at least 4 hours (it is delicious even the next day). Just before serving, sprinkle some coconut flour, coconut sugar or matcha tea on top. You can also remove the edges if you so desire.





In order to make a FOREST FRUIT TIRAMISU, use the same ingredients as the BASE, double the FILLING recipe and have handy an additional 4 shot glasses of red fruit alcohol or marsala. You will be using 300gr of fresh fruit. After the base is cooked and cooled (flat), cut it in two and put one half in a ceramic/glass dish. Add two of the alcohol shots on top, then spread half of your mascarpone/cajou cream. Add half of your forest fruits (I used raspberries). Put the second half of the base on top of your cake, spread evenly your last two alcohol shot glasses and the remainder of your cream. Pile your pretties fruits on top and garnish with a brim of mint or red currant fruits. Let the cake set in the fridge for at least 4 hours. Enjoy!

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