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Strawberry roll

Strawberry roll

Recipe Strawberry Roll of of 12-04-2010 [Updated on 09-05-2018]

I made this strawberry roll on Saturday night on the fly to take to my mother-in-law's house. Instead of using the classic filling of cream and strawberries, I made a ricotta cream with the addition of fresh cream and strawberries, a very delicate cream! The strawberry roll is a very popular summer recipe in my house because it is very quick to make and very simple and above all because we love desserts with strawberries. Unfortunately, having prepared it on the fly, I didn't have the opportunity to decorate it with tufts of cream, but I assure you that the taste is exceptional. The only care you need to have is to regulate yourself with sugar at the moment because it all depends on the sweetness of the strawberries and the type of cream you intend to use. If you try it let me know;)


How to make the strawberry roll

stuffed ingredients

Separate the yolks from the whites. Beat the egg whites until stiff and set them apart.
Separately, whip the egg yolks with the sugar until the mixture is light and fluffy.

Add the sifted flour and starch, a pinch of baking soda and the grated lemon zest.
Finally, add the whipped egg whites to the mixture.

Spread some greaseproof paper on a baking sheet, pour the mixture and level as much as possible.

Bake the biscuit dough at 180 ° and bake for 10-12 minutes.

On a pastry board, place a sheet of wax paper and turn the biscuit dough over, then gently remove the one used for cooking.

Cover the dough with another sheet of parchment paper and roll it while it is still hot.

Meanwhile, prepare the filling for the strawberry roll. Remove the stalk from the strawberries and cut them into small pieces. In a bowl, work the ricotta with the sugar and whip the cream separately. Incorporate the whipped cream into the ricotta.

Now add the strawberries and mix the mixture with a wooden spoon until a homogeneous cream is obtained.

Once cooled, gently unroll the biscuit dough and spread the cream obtained leaving one edge of the dough free.

Then roll the dough on itself, wrap it in parchment paper and place the strawberry roll in the fridge for at least 3 hours.

Once the roll has cooled, remove it from the parchment paper, place it on a serving dish, decorate it with sprigs of cream, cut it into slices and serve.

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