If you’re in the mood for a sweet treat that’s both delicious and impressive, this rolled cake is just what you need. It’s a perfect combination of a light, airy meringue biscuit and a creamy, fruity filling. I first came across this recipe when Anita shared it, and it quickly became a favorite. So, if you’ve been searching for a crowd-pleasing dessert, look no further!
Let’s start with the biscuit base. You’ll need six egg whites for this part, which you’ll whip into stiff peaks with 250 grams of sugar, a packet of vanilla sugar, three tablespoons of fresh lemon juice, and one tablespoon of apple cider vinegar. A tablespoon of cornstarch helps give the meringue the right texture. Whisk everything together until it forms a firm, glossy meringue.
Next, line your baking sheet with parchment paper. I like to add an extra touch by sprinkling it with toasted ground hazelnuts and coconut flakes, which gives the meringue extra flavor and texture. Spread the meringue evenly over the prepared sheet, and then sprinkle it with more hazelnuts and sliced almonds for a lovely crunch. Bake at 180°C (350°F) for about 30 minutes, or until the meringue is golden and firm.
While the biscuit cools, make the filling. Start by preparing a packet or two of vanilla pudding according to the instructions, using 600ml of milk and two tablespoons of sugar. Once it’s cooked, allow it to cool before mixing it with 250 grams of mascarpone cheese. This creamy mixture will spread smoothly over the meringue, adding richness and flavor.
For the strawberry filling, I like to cook 250 grams of chopped strawberries with two tablespoons of sugar and three tablespoons of lemon juice. The heat brings out the natural sweetness of the strawberries, and the lemon juice balances it perfectly. Once it’s cooled, spread the strawberry mixture over the mascarpone cream for a fresh, fruity contrast.
Now comes the fun part—rolling the cake! Gently lift the parchment paper and roll the cake into a tight log, ensuring the cream and strawberries stay neatly inside. To help it keep its shape, I wrap the rolled cake in aluminum foil, twisting the ends like a candy wrapper. Pop it in the fridge for a few hours to let it set.
When you’re ready to serve, unwrap the cake and top it with the remaining cream you saved for decoration. You can even sprinkle a few extra nuts or coconut flakes on top for a beautiful finish.
This rolled cake is a perfect treat for any occasion—whether it’s a family dinner or a special gathering. The combination of the light, crunchy meringue, the rich mascarpone cream, and the tangy strawberries makes it a hit every time. Enjoy!
