This Strawberry Roulade recipe presents a soft, airy sponge rolled with a creamy mascarpone and fresh strawberry filling. The gentle soak 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 This:
- Light and Airy: The sponge is feather-light, 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 any occasion, from casual brunches to elegant parties.
Perfect Occasion:
This roulade is ideal for spring and summer gatherings, such as picnics, garden parties, or family celebrations. It’s also a delightful choice for afternoon tea or as a special treat during the holidays.
Decoration Tips:
- Strawberry Garnish: Arrange slices of strawberries on top of 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.
- Dusting of Sugar: A light dusting of powdered sugar can add a sweet finish and a professional look.
Ingredients:
- 4 eggs, yolks separated from whites
- 100g of sugar, divided
- 95g of all-purpose flour
- 1 tablespoon of whole milk
For the Filling:
- 150ml of heavy cream
- 300g of mascarpone cheese
- 3 tablespoons of powdered sugar
For the Soaking Mixture:
- 100ml of almond milk
- 2 tablespoons of raspberry jam
Plus fresh strawberries for filling and decorating
Instructions:
- Prep Eggs: In a clean bowl, beat the egg whites while gradually adding 50g of sugar until stiff peaks form.
- Mix Yolks: In another bowl, combine the egg yolks with the remaining sugar and milk, mixing until smooth.
- Combine Mixtures: Gently fold the yolk mixture into the beaten egg whites.
- Add Flour: Sift in the flour and fold it into the mixture until just combined, being careful not to deflate the batter.
- Bake: Spread the batter evenly on a parchment-lined baking tray. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until light golden.
- Soak: Once baked, gently peel off the baking paper. Brush the sponge with the almond milk and raspberry jam mixture.
- Add Filling: Spread the mascarpone mixture over the sponge and evenly distribute the sliced strawberries on top.
- Roll: Carefully roll the sponge from one end to the other, enclosing the filling inside. Let it set by chilling in the refrigerator briefly.
- Serve: Once set, slice and serve, garnished with additional strawberries and a sprinkle of powdered sugar if desired.
Enjoy this delightful Strawberry Roulade, a treat that’s as enjoyable to look at as it is to eat!
