Cocoa Roll with Yogurt Cream and Strawberries: Freshness and Delight
Today I propose a dessert that is synonymous with freshness and speed: the Cocoa Roll filled with Yogurt and Strawberries!
It is an easy and quick roll to prepare, but delicious and fresh on the palate. A very cute idea to impress your guests: the contrast between the scrumptious sponge cake with cocoa and the delicate yogurt cream makes it truly inviting. A dessert that presents itself beautifully and will conquer everyone!
Let’s get cooking…

Happy cooking, Giusi.

Ingredients for the Cocoa Roll with Yogurt Cream

1/2 cup all-purpose flour (or rice flour)
1/4 cup unsweetened cocoa powder
1/3 cup granulated sugar
1/4 cup milk (or water)
salt (A pinch)
1 cup Greek yogurt
1 cup heavy cream
1/4 cup powdered sugar
3.5 oz strawberries

Steps for the Cocoa Roll with Yogurt Cream.

Beat the egg yolks with the sugar, after a few minutes add the milk, flour, and cocoa, always using the electric beaters
In a bowl, beat the egg whites until stiff peaks form, adding a pinch of salt for stabilization. Once whipped, gently fold in the other dry ingredients with a spatula, working from the bottom up to avoid deflating the mixture.
Once the mixture is ready (fluffy and airy), carefully pour the batter into a large rectangular baking tray previously lined with parchment paper. Level the surface with a spatula and bake in a preheated static oven at 350°F for about 15 minutes.
As soon as the sponge cake is baked, immediately flip it onto a new sheet of parchment paper (or a slightly damp kitchen towel). Gently remove the paper used during baking.
Right after flipping it, gently roll the sponge cake onto itself, using the parchment paper that you used to flip it. Leave the roll rolled and let it cool completely in this position.
While the roll cools, prepare the cream: in a bowl pour the yogurt (plain or Greek, as you prefer).
In another bowl, whip the heavy cream with the sugar (powdered or granulated) until a firm and fluffy consistency is achieved.
Once ready, fold the whipped cream into the yogurt. Use a small spatula and gently work with bottom-up movements, to incorporate well and keep the cream airy.
Add the fresh strawberries, washed and cut into very small pieces, into the yogurt and cream mixture. Stir one last time to distribute evenly.
Carefully unroll the sponge cake that has cooled. Spread the yogurt, cream, and strawberry mixture evenly over the entire surface, leaving a small border free at the edge to facilitate closing.
Roll the sponge cake again onto itself, gently and tightly. Wrap the roll in plastic wrap and place it in the refrigerator for at least two hours (four hours is ideal) to allow the cream to firm up.
After resting in the fridge, remove the roll from the plastic wrap and generously sprinkle the surface with powdered sugar before serving.
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