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How to make almond strawberry roulade

Make Almond Strawberry Roulade

STEPS
TOOLS

Preheat oven to 200c. Grease a 25cm x 30cm Swiss roll pan,Line with baking paper. Dust lightly with flour. Using an electric mixer beat eggs and sugar together for 5 minutes or until thick and creamy

Using a large metal spoon fold flour into egg mixture until just combined. Spread mixture Over prepared pan. Smooth surface.Baked for 5 minutes or until skewer inserted into the centre comes out clean

Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries with fork. Add icing sugar and stir to combine.

Fold strawberry mixture into mascarpone. Spread mixture over sponge leaving 1 cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.

Place sponge, seam side down on a plate. Top almonds. Dust with icing sugar and serve

  • 3 eggs
  • 1/4 cup caster sugar
  • 2 1/2 tbsp plain flour, sifter
  • 250g strawberries, hulled, chopped
  • 1/4 cup pure icing sugar, sifted
  • 250g mascarpone cheese
  • 2 tbsp flake almonds, toasted
  • Pure icing sugar to serve