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Strawberry and Cream Roulade

This impressive looking desert is actually very easy to make! Use British strawberries and cream, for a dish that’s guaranteed to please.

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Serves 6-8

Strawberry and Cream Roulade

Ingredients

5 medium eggs, separated
150g caster sugar + 2 tbsp
50g ground almonds
400g strawberries, halved
200ml double cream

Method

1. Preheat the oven to 180oC, gas mark 4. Grease and line a 32x23cm Swiss roll tin.

2. Whisk the egg yolks with the sugar until pale and creamy. Stir in the almonds.

3. In a clean bowl, whisk the egg whites until stiff peaks and fold into the yolk mixture. Pour into the prepared tin and bake for 20 minutes until golden. Upturn on a sheet of baking parchment, gently roll up and allow to cool.

4. Meanwhile, place the strawberries, 2 tbsp sugar and 1 tbsp water in a saucepan and cook gently for 5 minutes, allow to cool. Whisk the cream until soft peaks and stir in the strawberry mixture. Unroll the roulade, remove the paper and spread with the strawberry cream and roll up. Sprinkle with icing sugar.

Cook's Tip

Try replacing the strawberries with raspberries or add 25g cocoa powder for a chocolate roulade.

Produce

‘Tiptree’ farms in Essex, is just one LEAF Marque farm that grows delicious strawberries in Britain, with 33% of UK strawberries grown to the LEAF Marque Standard.

Recipe kindly supplied by LEAF
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