The Strawberry and Mousseline Cream Roll is a delicious dessert that you can prepare quickly and will disappear from your table just as fast because it’s so tasty!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 8/9 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup milk
- 3 tbsps cornstarch
- 1 packet vanillin (0.4 g)
- 2 eggs (medium)
- 1/3 cup sugar
- 5 1/2 tbsps butter (at room temperature)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 5 eggs
- 1 packet vanillin (0.4 g)
- 1 tsp baking powder
- 1 pinch fine salt
- 9 ounces strawberries (already cleaned)
- 1/3 cup sugar
- 2 tbsps lemon juice
- 1/4 cup water
- 7/8 cup sweetened vegetable cream for whipping
- as needed meringues (colored)
- as needed flowers (edible)
- as needed leaves (edible)
Preparation
Put the sugar and eggs in a bowl and whisk until foamy. Then add the cornstarch and mix until well combined.
Heat the milk with the vanillin in a saucepan until almost boiling, then slowly pour it into the egg mixture. Stir quickly and transfer it back to the saucepan, cook for a few minutes until it thickens. Pour the cream into a container, let it cool slightly for about fifteen minutes, then add 2 tbsps of butter, mixing with the whisk.
Now cover it with plastic wrap and let it cool completely. Once cold, transfer the cream to the mixer bowl, gradually add the remaining softened butter and whip with the beaters. Put the container in the fridge for at least an hour.
In a mixer, put the egg yolks with the sugar, mix until foamy. Gradually add the flour, baking powder, and vanillin. The dough should be soft and fluffy, if not, add another whole egg.
Separately, beat the egg whites with a pinch of salt. When stiff peaks form, gently fold them into the flour mixture using a spatula.
Spread the batter on a baking sheet (size 14.5×12 inches) lined with parchment paper, level it well, and put it in the oven at 350°F for 15/20 minutes.
Remove the roll from the oven, place a kitchen towel on the surface, flip it, and remove the baking parchment used during baking. Roll the sponge cake in the kitchen towel. Let it sit for a few minutes.
Put the strawberries with the sugar and lemon in a mixer and blend until you get a rather thick cream. I usually freeze strawberries when in season, cutting them into pieces and adding sugar and lemon, so they are ready whenever I need them.
Now put two tablespoons of the strawberry mixture in a bowl, add the water, mix well, and soak the sponge cake well using a kitchen brush. Then cover with the strawberry puree.
Using a syringe, cover the surface with mousseline cream, leaving the edges free for at least half an inch.
Roll it up gently without squeezing too much, otherwise, the cream might come out.
Whip the cream until stiff peaks form and cover the roll. Decorate with fresh flowers, leaves, and small meringues.
And enjoy your meal!
Suggestions/tips
To always have strawberries ready, cut them into pieces and let them macerate for about 20 minutes with lemon and sugar, then freeze them. You’ll have them at your disposal for any recipe.
If you liked the Strawberry and Mousseline Cream Roll, decorated with flowers and leaves, try the other recipes with edible flowers:
Spring Cheesecake with Edible Flowers
Iced Cookies with Edible Flowers
If you want to learn more about edible flowers, read the article you can find here.
