Preparation of the strawberry mimosa roll

• Let’s start by preparing our mock pastry cream.

  In a heavy-bottomed pot, combine the sugar and the egg, whisk together, add half of the milk and mix, then add the flour and work until you obtain a smooth, homogeneous mixture without lumps.

  

• Add the remaining milk, the vanillin and the lemon zest and mix well.

  Place on the heat and let thicken over medium heat, stirring continuously. As soon as you see small lumps forming, start stirring quickly, turn off the heat and continue working for a few minutes.

  Add the limoncello and stir until it’s fully absorbed by the cream.

  

• Transfer the cream to a bowl and let it cool, stirring often.

  

• Let’s move on to preparing the sponge cake, the base of the roll.

  In a large bowl, beat the eggs with the sugar until you obtain a very airy, light and frothy mixture.

  Add the flour in two additions, mix and finish with the food coloring and the baking powder.

  

• Line a rectangular pan (about 14 x 16 in) with parchment paper, pour in the batter and level very well.

  Bake in a fan oven at 356°F for 7 minutes, do the toothpick test and remove from the oven.

  Immediately sprinkle with a spoonful of sugar and cover with another sheet of parchment paper; you must not let the steam escape.

  

• Quickly and carefully to avoid burning yourself, transfer the cake from the pan to a work surface and roll it up tightly, leaving the parchment paper both on top and underneath.

  Then wrap it in a cotton cloth and let it cool slowly.

  Once the cream and the roll have cooled, carefully unroll the cake and fill it with 2/3 of the cream and with the strawberries cut into small pieces (if you prefer a moister dessert, before spreading the cream, sprinkle with a soak made of 50% water and 50% limoncello—use about 4 tbsp total).

  

• Roll it up again, wrap it in parchment paper or plastic wrap and place it in the freezer for about one hour.

  

• We’re almost done; now let’s prepare the sponge (genoise) that will be used to cover the roll.

  In a large bowl, beat the eggs with the sugar, add the flour little by little, the food coloring and the baking powder.

  

• Once you have a smooth, homogeneous batter, pour it into a small pan lined with parchment paper. I used a 7 in springform pan, but any small mold will do.

  Bake in a fan oven at 338°F for about 20 minutes, do the toothpick test and remove from the oven.

  Let cool, then cut in half, remove the darker outer parts and crumble all the crumb, first cutting with a knife and then rubbing between your hands to create small crumbs.

  

• Take back the roll, which after an hour in the freezer should be well set; remove the paper and place it on a plate or cutting board.

  Spread the remaining cream over it and cover with the yellow sponge crumbs.

  Trim the side edges and if, like me, you assembled it on a cutting board to avoid dirtying the serving plate, slowly transfer it to the plate where you’ll serve it.

  You can enjoy it immediately or store it in the fridge for up to 24 hours (the strawberries inside will naturally soften a bit), well covered and sealed in a suitable container.

  Shortly before serving, decorate with fresh strawberries and serve.

  

• If you liked this recipe, also check out:

  –Grandma’s lemon roll cake;

  –Tiramisu roll homemade with eggless cream;

  –Cocoa roll with cream and strawberries;

  –Orange roll with white chocolate;

  –Chocolate roll with Nutella mousse;

  –Sweet pistachio roll;

  –Grandma cheesecake;

  –Grandma ice cream cake;

  –Grandma tart with toasted almond shortcrust.

  

• To make this recipe you can use a stand mixer or a hand mixer or an immersion blender with a whisk attachment. You might also need a silicone spatula.

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• Don’t throw away the leftover parts; collect everything in a bowl, moisten with milk or limoncello, let rest in the fridge for a few hours and enjoy with a spoon!