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S’mores Swiss Roll

S’mores Swiss Roll

A fluffy Swiss roll dessert filled with marshmallow cream, whipped cream, and mini chocolate chips, topped with rich chocolate ganache, graham cracker crumbs, and toasted marshmallows.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course baking, Dessert
Cuisine American
Servings 10 people
Calories 350 kcal

Equipment

  • 1 jelly roll pan 10×15 inches
  • 1 electric mixer
  • 1 rubber spatula
  • 1 mixing bowl
  • 1 kitchen towel for rolling the cake
  • 1 plastic wrap

Ingredients
  

  • 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
 

  • Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang.
  • Beat eggs and granulated sugar together on high speed for 5-7 minutes until thick, pale, and tripled in volume.
  • Gently fold in sifted flour, vanilla extract, and salt using a rubber spatula.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 12-15 minutes until golden and springs back when lightly touched.
  • Invert the cake onto a kitchen towel dusted with powdered sugar and roll it up gently with the towel inside; let cool completely for about 30 minutes.
  • For the filling, combine marshmallow fluff and whipped cream, then fold in mini chocolate chips.
  • Unroll the cooled cake, spread the filling evenly, and re-roll without the towel.
  • Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours.
  • Prepare ganache by heating cream until simmering, pouring over chopped chocolate, whisking until smooth, and cooling to spreadable consistency.
  • Pour ganache over the chilled Swiss roll and coat with graham cracker crumbs.
  • Top with toasted marshmallows and refrigerate another 30 minutes before serving.

Notes

  • Let ganache cool longer for a thicker texture.
  • Ensure cake is fully cooled before filling to avoid melting.
  • Watch marshmallows carefully when toasting to prevent burning.
  • Store wrapped in refrigerator for up to 3 days.