Preparation of lactose-free cream and strawberry roll

• Let’s see how to prepare the lactose-free cream and strawberry roll.

  First of all prepare the sponge cake (pasta biscotto). In a bowl beat the eggs and sugar well until they become light in color; little by little add the flour, mixing thoroughly.

  Then add the milk in a thin stream, continuing to mix; you should obtain a smooth and fairly liquid batter.

  Line a baking pan with parchment paper — about 10 5/8 x 14 1/8 in (27 x 36 cm) — and pour the prepared batter into it, spreading it evenly across the pan. Bake in a preheated oven at 374°F for about 7–8 minutes. As soon as it comes out of the oven, roll it up with the parchment paper and let it cool.

  At this point, after cleaning and washing the strawberries, cut them into small cubes, leaving 4–5 whole for decoration.

  In another bowl whip the cream until stiff peaks form.

  Take the sponge cake and remove the parchment paper, then begin to fill it by spreading the cream, leaving the edges free; add the chopped strawberries on top of the cream and roll the sponge cake to form the roll. If the ends didn’t come out perfectly, cut the first slice to even them. If you eat it right away, decorate with powdered sugar and the reserved strawberries cut in half; if you eat it after 2–3 hours, I recommend placing the roll in the refrigerator and decorating it at serving time.