This strawberry roll is elegant in appearance but less rich than a roll covered with whipped cream rather than the light meringue.
Ingredients
Makes 12 to 16 servings
Strawberry filling
Covering meringue
Step 1
1 To make the filling, rinse the strawberries. Select 4 or 5 of the best berries to use for decoration and refrigerate them. Hull and slice the remaining berries. Combine the sliced berries with the sugar, kirsch, and lemon juice in a bowl and refrigerate for 1 hour.
Step 2
2 Drain the berries, reserving the juice. In a medium bowl, whip the cream with the vanilla. Fold in the berries.
Step 3
3 To assemble, remove the paper from the bottom of the gênoise and place the layer right side up on a clean piece of paper. Moisten the layer with the reserved strawberry juices. Spread with the filling and roll it up, wrapping it tightly in the paper. Place the roll in the freezer on a baking sheet while you prepare the meringue.
Step 4
4 Preheat the oven to 400°F.
Step 5
5搅拌蛋清和糖放在碗里的eclectic mixer, place over a pan of simmering water, and whisk until the egg whites are hot and the sugar is dissolved. Attach to the mixer and beat with the whip attachment on medium speed until cooled.
Step 6
6 Place the cake roll on a baking sheet and cover with meringue, reserving a little meringue for decoration. Pipe several rosettes of meringue along the top. Dust the meringue with confectioners' sugar.
Step 7
7 Place the cake on the center rack in the oven to color the meringue, about 1 to 2 minutes; turn the pan several times so the meringue colors evenly. Cool, then chill the roll.
Step 8
8 Trim the ends of the cake on a diagonal. Slide the roulade onto a platter and decorate with the reserved strawberries.
Keep refrigerated until serving time, and refrigerate leftovers.
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Reviews (1)
Back to TopI made this for my mother-in-law for Mother's Day. She's not much of a dessert person but she absolutely loved this recipe and so did the rest of us! I used a bit more strawberry for the filling, two full cups of sliced berries. I also did not use kirsch so for a touch of extra juice I added a bit more sugar and a bit more lemon. The result was a very fresh-tasting filling, and combined with the genoise sheet it was absolutely delightful - so light and yet so fresh, terrific served cold. I think the chocolate genoise with this filling would be terrific as well, though I think I'd skip the meringue as it could be a bit much with the chocolate flavor. The presentation was quite elegant even though my meringue refused to color. Definitely making this one again and again!
partmtn
MT
5/21/2012