Strawberries And Cream White Chocolate Roulade

1. 1

   Preheat oven to 400u00b0F. Grease a 10x13 inch rimmed baking pan and line base and long sides with parchment paper, extending paper 2 inches over edge.

2. 2

   Whip egg yolks and 3/4 cup sugar for 5 mins until very thick and pale. Gradually pour 1/2 tbsp hot water down the inside of the bowl and add chocolate. Gently fold in sifted flour until just combined. Whip egg whites to soft peaks then fold into chocolate mixture until just combined. Transfer to prepared pan and bake for 12 mins, or until golden brown and cake springs back when pressed lightly with a finger.

3. 3

   Meanwhile, place a large piece of parchment paper on a clean work surface and sprinkle evenly with remaining sugar. Turn hot sponge cake out onto prepared parchment paper. Peel away lining paper and trim edges. Working quickly, and using paper as a guide, roll sponge up from long side. Let cool for 5 mins then unroll and remove paper. Re-roll and cover with a clean tea towel. Let cool completely.

4. 4

   Meanwhile, combine strawberries, powdered sugar and 1/4 tsp sumac in a medium bowl. Cover and chill for 30 mins.

5. 5

   Beat mascarpone and cream to medium peaks.

6. 6

   Unroll cooled sponge cake and spread 2/3 mascarpone cream over top, leaving a 1 inch border on all sides. Top with 1/2 the crushed meringue and 1/2 the strawberry mixture. Re-roll sponge cake to enclose filling. Serve roulade topped with remaining mascarpone cream, crushed meringues and strawberry mixture. Sprinkle with remaining sumac.

* Per serving · 4 servings · Values may vary.

No additional tips available.