This Elegant Strawberry Roulade recipe is a masterpiece of culinary delight, offering a harmonious blend of flavors and textures. At its heart, a soft, airy sponge cake, delicately rolled with a luscious layer of vanilla-infused mascarpone cream and a vibrant strawberry compote, then adorned with a homemade pistachio praline that adds a crunchy, salty counterpoint. Each component of this dessert has been thoughtfully curated to create a stunning visual and taste experience, making it a perfect showstopper for any occasion.
Why You’ll Love This:
The combination of the light and fluffy sponge cake with the creamy mascarpone and the fresh, tangy sweetness of strawberries creates a balanced dessert that’s not too sweet and not too heavy. The addition of pistachio praline brings a unique texture and a nutty depth that elevates the whole dessert, while the fleur de sel in the praline subtly enhances all the flavors. It’s a dessert that promises to be as rewarding to make as it is to devour.
Perfect Occasion:
This strawberry roulade is the ideal choice for spring and summer celebrations, from Easter to Mother’s Day, garden parties to bridal showers. It’s also versatile enough to serve as a refined dessert for dinner parties or as a special treat to enjoy with family during the weekend. Its elegant presentation and exquisite combination of flavors are sure to impress your guests and make any occasion feel extra special.
Decoration Tips:
For an extra touch of elegance, garnish the roulade with fresh strawberry slices, a sprinkle of crushed pistachios, and a light dusting of powdered sugar. Edible flowers can also add a splash of color and sophistication. Serving the roulade on a decorative platter or cake stand will enhance its visual appeal, making it the centerpiece of your dessert table.
Ingredients for an indulgent dessert:
- Sponge Cake:
- 4.4 oz of flour
- 5.3 oz of white sugar
- 4 eggs
- 1 packet of baking powder
- A pinch of salt
- Vanilla extract
- Mascarpone Cream:
- 8.8 oz of mascarpone
- 7 oz of heavy cream (30% fat)
- 1.8 oz of powdered sugar
- Vanilla extract
- Pistachio Praline:
- 3.5 oz of roasted pistachios
- 2.1 oz of sugar
- A pinch of fleur de sel
- Strawberry Compote:
- 7 oz of strawberries
- 1.8 oz of sugar
Instructions:
- Sponge Cake: Preheat oven to 356°F (180°C). Beat eggs and sugar until doubled in volume. Fold in flour, baking powder, vanilla, and salt. Spread on a lined baking tray and bake for 10-15 minutes. Cool and trim edges.
- Strawberry Compote: Cook chopped strawberries with sugar on low heat until thickened. Cool.
- Pistachio Praline: Roast pistachios, make caramel with sugar, coat pistachios, cool, then blend to a praline consistency. Mix in fleur de sel.
- Mascarpone Cream: Whip all ingredients for 5 minutes and chill.
Assembly: Spread strawberry compote and mascarpone cream over the sponge, add praline, roll into a log or individual swirls, and decorate.
Experience the joy of making and indulging in this Elegant Strawberry Roulade with Mascarpone Cream and Pistachio Praline. Enjoy!
