Delicious strawberry roulade: a delicate swirl of creamy deliciousness

This strawberry roulade recipe features a soft and airy sponge cake rolled with a creamy mascarpone and fresh strawberry filling. The gentle bath of almond milk and raspberry jam infuses each bite with a subtly sweet and fruity flavor, making it a refreshing dessert.

Why you'll love it:

• Light and airy: The sponge cake is light as a feather, providing the perfect backdrop for the rich, creamy filling.
• Fruity Freshness: Fresh strawberries not only add bursts of flavor, but also create a visually stunning slice.
• Versatile dessert: Perfect for all occasions, from casual brunches to elegant evenings.

Perfect occasion:

This roulade is ideal for spring and summer gatherings, such as picnics, garden parties or family celebrations. It's also a delicious choice for afternoon tea or as a special treat during the holidays.

Decorating Tips:

• Strawberry replaces the word nice with emptypping: Arrange strawberry slices on the roulade before serving to enhance its appearance.
• Edible flowers: Sprinkle with edible flowers like violets or rose petals for a touch of elegance and color.
• Sprinkle with sugar: A light dusting of powdered sugar can add a soft finish and professional look.

Ingredients:

• 4 eggs, yolks separated from whites
• 100g sugar, divided
• 95g all-purpose flour
• 1 tablespoon of whole milk

For the filling:

• 150 ml of heavy cream
• 300g mascarpone
• 3 tablespoons of powdered sugar

For the soaking mixture:

• 100 ml almond milk
• 2 tablespoons of raspberry jam

Plus fresh strawberries to garnish and decorate

Instructions:

1. Prepare the eggs: In a clean bowl, beat the egg whites, gradually adding 50g of sugar until stiff peaks form.
2. Mix the yolks: In another bowl, mix the egg yolks with the remaining sugar and milk until smooth.
3. Combine the mixtures: Gently incorporate the yolk mixture into the beaten egg whites.
4. Add the flour: Sift the flour and stir it into the mixture until just combined, being careful not to deflate the dough.
5. Cook: Spread the dough evenly on a baking sheet lined with parchment paper. Bake in preheated 350°F (175°C) oven for 10 to 15 minutes or until lightly browned.
6. Soak: Once cooked, carefully peel off the parchment paper. Brush the biscuit with the almond milk and raspberry jam mixture.
7. Add Filling: Spread the mascarpone mixture on the biscuit and evenly distribute the strawberry slices on top.
8. replaces the word nice with empty roll: Gently roll the sponge cake from one end to the other, enclosing the filling inside. Let it set by cooling it briefly in the refrigerator.
9. Serve: Once set, slice and serve, garnished with additional strawberries and a sprinkling of powdered sugar if desired.

Enjoy this delicious strawberry roulade, a treat as pleasant to look at as it is to eat!