Recipe for strawberry roulade with vanilla cream, fresh berries, and white chocolate
The Whitsun sun peeked out today and the terrace was finished in the new house – it had to be celebrated with a sweet and summery strawberry roulade with vanilla cream and white chocolate…
Roulade is both easy and quick to make and can be filled and decorated exactly as you like – this one is with strawberry jam, a vanilla cream made from whipped cream and skyr, fresh strawberries, and chopped white chocolate.
Sweet and fresh at the same time and perfect for warm days on the terrace – maybe with a good cup of coffee or a glass of rosé.
Servings: people
Strawberry Roulade with Vanilla Cream, Fresh Berries, and White Chocolate
Equipment
- Bowl
- Whisk
- Baking Tray
- Baking Paper
- Oven
- Cutting Board
- Knife
Ingredients
Roulade Dough
- 4 pcs. Egg
- 100 gram Sugar or cane sugar
- 5 gram Baking Soda
- 125 gram Wheat Flour
Vanilla Foam
- 250 gram Cream
- 100 gram Plain yogurt Vanilla
- 4 gram Vanilla Sugar
In addition
- 320 gram Strawberry Jam
- 1 package Strawberry fresh
- 50 gram White chocolate
Instructions
Roulade Dough
- Whip eggs and sugar until airy - about 3-4 minutes.
- Carefully fold in baking powder and flour.
- Spread the batter on a baking sheet lined with parchment paper, about 5-6 mm thick.
- Bake for 8-9 minutes in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) until the dough is firm and golden.
- Remove and let cool.
- Once cooled, sprinkle another piece of parchment paper with sugar (not included in the recipe), and flip the roulade onto it, gently pressing it into the sugar.
- Whip the cream to soft peaks and fold in the skyr and vanilla sugar.
- First spread strawberry jam and then the vanilla cream on the roulade base.
- Sprinkle with finely chopped strawberries and chocolate.
- Roll up the roulade.
- Spread any leftover vanilla cream on the outside of the roulade and garnish with thin slices of strawberry - serve.