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Almond strawberry roulade
Almond strawberry roulade
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Luxurious strawberry cream roulade: delicate sponge, luscious layers.
Ingredients:
  • 3 eggs
  • 53.75 gm caster sugar
  • 50.00 ml plain flour, sifted
  • 250g strawberries, hulled, chopped
  • 37.50 gm pure icing sugar, sifted
  • 250g mascarpone cheese
  • 40.00 ml flaked almonds, toasted
  • Pure icing sugar, to serve
Instructions:
  • Preheat your oven to 200°C. Grease a 25cm x 30cm Swiss roll pan, line it with baking paper, and lightly dust with flour.
  • 1. Beat eggs and sugar with an electric mixer until thick and creamy, about 5 minutes. 2. Gently fold flour into the egg mixture using a large metal spoon until just combined. 3. Spread the mixture evenly over the prepared pan and smooth the surface. 4. Bake for 5 minutes or until a skewer inserted into the center comes out clean.
  • Transfer the sponge onto a sheet of baking paper and delicately remove the lining. Let it cool. Gently mash strawberries with a fork, then mix in icing sugar. Combine the strawberry mixture with mascarpone. Spread the mixture over the sponge, ensuring a 1cm border. Roll up the sponge from the short end to enclose the filling using the baking paper as a guide.
  • Lay sponge on a plate with the seam side facing down. Sprinkle with almonds and a dusting of icing sugar. Serve with elegance.

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