Traditional recipes

Strawberry roll

Strawberry roll

countertop-Mix the egg whites with a pinch of salt, add the yolks one by one, mixing well after each one, the flour mixed with the baking powder, the essence and mix lightly with a spoon,

Pour the composition into the tray lined with baking paper, put in the preheated oven until it passes the toothpick test,

Turn the top over on another baking sheet and roll, let it cool well,

Cream-mix the whipped cream and then add the strawberries cut into pieces, mix (if we want we can add sugar)

assembling-Open the roll, grease it with strawberry jam, add the cream and roll again,

Wrap in cling film and refrigerate for 2 hours,

I decorated it with melted chocolate and strawberries


It all starts with a strawberry puree (or other berries). At 100 gr. of fruit put a spoonful of sugar, put the blender in function and pass until you have a fine paste, which you then pass through a strainer to separate from the seeds. (here I made 1200 gr. of fruit)

For the roll you need the puree from 100 gr. fruits. It is delicious and you can also use it to prepare and season ice creams, cakes, jellies, pellets, milk / yogurt / kefir drinks, etc. You can also freeze it and make a strawberry roll for Christmas.

Preheat the oven to 180 degrees. Mix the flour with the starch and salt. Separate the egg whites from the yolks. beat the yolks with the vanilla sugar, half the amount of sugar. Beat the egg whites, then add the rest of the sugar and beat for another minute. Gradually incorporate the yolks and flour + starch with a rubber spatula. Put the composition in a large tray lined with baking paper, level lightly and put in the preheated oven for 7-10 minutes, until lightly browned. Remove from the oven and while it is still hot, turn it upside down on a clean napkin, peel off the baking paper and roll the top, then set it aside. In this way it will catch and keep the shape of the roll, it can break if you roll it only when it is cold.

CREAM: Bring the puree to the boil (I put it in the microwave), then add the gelatin previously soaked in water and mix well until it dissolves and let it cool. Beat the whipped cream, sweeten it with the 2-3 tablespoons of sugar, and when the fruit puree has reached room temperature, add it to the whipped cream and mix well. If the composition seems too soft (depending on the consistency of the cream), leave it in the fridge for 1/2 hour to harden a little. Grease the cold worktop with this cream, then sprinkle over the chopped strawberries and roll. Refrigerate for 1 hour then decorate and serve.

The recipe Roll with strawberries, raspberries, blackberries or blueberries was proposed by KikenHana on the culinary forum.



Grind walnuts or peanuts (the robot to be as fine as possible), biscuits as well. Melt the butter with the chocolate. We mix all the ingredients. We wallpaper a form of cake or what shape we have with food cellophane. We cover the bottom and the walls of the form with the biscuit top. Refrigerate to harden.


We mix the strawberries with the robot. We put them in a pan on the stove together with the sugar and lemon juice. Let them boil for about 1-2 minutes. After setting them aside, add the gelatin and chew well to melt all the granules. Let the cream cool.


- eggs together with the sugar are put on the steam bath and we beat them until they double their volume. Set aside to cool.


Mix the whipped cream well until it hardens and then mix it with the chilled egg cream.


Divide the cream into two parts: in one part we put melted chocolate and half of the soaked and melted gelatin in the microwave. Mix well and put the cream over the cookie sheet. Put in the freezer for a quarter of an hour. Put the remaining cream, the 4 tablespoons of liqueur and the rest of the melted gelatin over the strawberry jelly. Pour this composition over the chocolate cream. Put whole biscuits over the strawberry cream, so that we cover the whole tray. Refrigerate for 1-2 hours until hardened.


After it has hardened, remove the tray and turn the cake over. Cover with melted cream with whipped cream. Decorate with white chocolate and according to everyone's imagination.
Other recommended cakes


The strawberry mousse roll is a delicious summer dessert. To prepare this cake, make the dough first:
Whisk the egg whites with the sugar, add the yolks, essence and flour mixed with baking powder. Stir gently. The obtained dough is poured into a tray lined with baking paper. Bake for 8-10 minutes in the preheated oven. Remove the top from the tray and place it together with the paper, on a damp towel, roll it completely and let it cool.


Cut the strawberries into small pieces and put them in a bowl on the fire, together with the orange juice and sugar. Let it boil for 5-6 minutes. Add gelatin soaked first in 3 tablespoons of water and melted on a steam bath. It's getting cold. Beat the whipped cream until it doubles in volume and add the well-cooled strawberry jelly. You can also use whipped cream (250g), in this case increase the amount of sugar.


Unroll the roll, spread the strawberry foam and roll with a towel. As it rolls, the baking paper unfolds.

The strawberry foam roll can be powdered with powdered sugar. Leave to cool until ready to serve. Strawberries can also be replaced with raspberries, blackberries, strawberries or other fruits.
The source of this recipe is the culinary blog Truedelights.
A Kitchen Craft tray from Kitchenshop would be useful for preparing the roll.


Roll with coconut and strawberries

It still gave me a craving for something sweet with coconut, so the first thought was straight to it. Roll with coconut and strawberries.

It came out so tasty, fluffy, white, yet my squirrel said: & # 8220mommy, this is the Snow White roll & # 8221? :)))

And then I thought that this name suited him, and for the dwarf I called it the Snow White Roll, and the Squirrel and the Terrorist & # 8211 two of the dwarfs :))

This roll with coconut and strawberries does not contain flour, it does not contain sugar, but it tasted perfect.

I used Green Sugar powder on the counter, white chocolate with GS cream, lots of coconut and fresh strawberries. The contrast of sweet and sour fresh was great, so if you want to pamper your family or friends with something good, easy and delicious, try this dessert with the character's name in the story :))


What ingredients do we use for the chocolate roll recipe?

  • countertop
  • Rolled sheet ingredients:
  • 5 eggs
  • 5 tablespoons sugar
  • 4 tablespoons flour
  • 2 tablespoons cocoa
  • 1 tablespoon water
  • a pinch of salt
  • Cream ingredient
  • 150 g butter
  • 2 yolks
  • 5 tablespoons sugar
  • 2 tablespoons water
  • 150 g bitter chocolate
  • Chocolate icing:
  • 100 g bitter chocolate
  • 100 g milk chocolate
  • 2 tablespoons butter
  • 2 tablespoons milk
  • For decoration
  • 50 g mascarpone
  • 50 ml whipped cream
  • 1 teaspoon (to taste)! powdered sugar
  • raspberry
  • fresh mint leaves

Fluffy strawberry roll

Strawberries are washed, drained and cleaned. Half of the strawberries are sprinkled with sugar.

The gelatine is soaked in cold water according to the instructions on the package. Dissolve on a water bath and add over the mashed strawberries.

The rest of the strawberries are cut into slices and added to the strawberry puree.

Let cool for 30 minutes.

we continue with the basic recipe.

Separate the egg whites from the yolks.


Mix the flour with the starch and baking powder.

Whisk the egg whites, then add 3 tablespoons of sugar and mix until you get a strong meringue.

Beat the yolks well with the remaining sugar and vanilla sugar until light in color.

Over the egg white foam add the yolk cream and flour mixture, stirring gently, from bottom to top with a spoon or spatula.

The obtained composition is placed in the oven tray, lined with baking paper.

Bake for 10-12 minutes at 200 degrees, then remove from the tray on another baking paper, remove the paper that was on the bottom of the tray and roll. Allow to cool.

After cooling, unroll the roll and spread the filling evenly, then roll again and leave to cool.


Roll with mascarpone strawberries and cream

Roll with mascarpone strawberries and cream. How to make a roll with cream and fruit? Fluffy roll filled with fruit and cream, strawberries and mascarpone. A simple and quick dessert recipe. How to fill and roll a roll cake?

This mascarpone strawberry and cream roll is a perfect summer dessert. Strawberries can also be replaced with other seasonal fruits: raspberries, blueberries, blackberries, cherries, cherries, peaches, etc. Each time you will surprise your family or guests with a new dessert.

I had a party in the garden with several friends, some of whom were born in May. That's how it turned out. So I celebrated them, properly, with a seasonal roll cake, filled with fragrant strawberries, mascarpone and cream. Happy birthday, once again, Timi and Laci! They were very happy with this dessert! How can you not feel like seeing such a roll?

For this roll with mascarpone and cream strawberries I used a simple roll top and a strawberry cream with mascarpone and cream prepared cold, without boiling. I decided not to wrap the roll in cream but to powder it only with powdered sugar.

Another fine cake recipe with mascarpone and strawberries find here.

These ingredients are enough for a roll of approx. 35-40 cm long from which to cut 16-20 slices.


Method of preparation

Separate the egg whites from the yolks, beat the egg whites with a little salt and sugar (put the 5 tablespoons of sugar in a row). Rub the yolks with a little vanilla and add a little egg white, mix gently from bottom to top. Then put 1 tablespoon of flour in a row and mix lightly from the bottom up.

Wallpaper a tray with baking paper, (before placing the paper, grease the tray in places with a little butter so that the paper does not slip when you spread the countertop composition), grease the paper on top with butter, place piles in place and keep 1/3 of the composition in which the cocoa is put, mix it and then in the empty places put the cocoa composition, exactly as in the picture.

In order to obtain a marbled aspect of the roll, with the tail from the spoon, rolls are made in the composition. Then put the tray in the preheated oven, over medium heat for 15-20 minutes, until slightly browned.

When it is ready, let it cool in the tray. Grease another piece of baking paper with butter (the paper should be larger than the roll), turn the top (without tray) upside down on the paper and gently peel the paper off the top. Wet the surface of the countertop with wet palms so that it does not crack when you roll it. Roll everything with paper and then put it in the fridge for about 30 minutes.

First prepare a strawberry sauce, wash the strawberries, cut them into small pieces, add 2 tablespoons of sugar and put them in a bowl to boil for 3-4 minutes until the sugar dissolves and until you get a S.O.S. It cools down.

Meanwhile, make whipped cream, beat the cream with a whisk or mixer and add 2 tablespoons of sugar. The gelatin is also prepared as it is written on the package.

As I did not have baking paper, I rolled the roll with food foil and to make it even harder, I forgot to put the tray under the roll. I won't tell you how I got it done!

Remove the roll from the refrigerator, place it on the tray. As you unroll it, gently peel off the paper and place the roll on it again.

Then put the cooled gelatin in the whipped cream and mix lightly, then spread the whipped cream on the roll. Put the roll so stretched in the fridge with the tray for a few minutes to harden the cream. When it has cooled, put 2/3 of the strawberry sauce in place, as in the picture. I also added a little chocolate sauce.

Now comes the more complicated part, take the smaller side of the roll and with both hands start to roll quickly, but not tightly, otherwise the cream will come out on all sides. When you have reached the opposite side, fix the paper on the surface of the roll, including the ends, roll the whole roll now with paper, this time a little tighter. You can roll it with another piece of paper and then put it in the fridge for a few hours. Garnish with the rest of the strawberry sauce and chocolate sauce (optional).


Cream ingredients:

For the top, rub the yolks well with the sugar and, when the mixture turns white, add flour.

Beat the egg whites with a pinch of salt and add the foam, stirring gently. Pour the dough into the tray lined with baking paper, bake for 12 minutes and then remove on a damp towel, removing the baking paper. It's running.

For the cream, put the milk with the vanilla sugar on the fire and, in the meantime, mix the yolks lightly with the sugar and the whole egg. When the mixture turns white, add flour. Pour the boiling milk, mix and put back on the fire to obtain a thick cream that is left to cool. Unwrap the dough, fill it with cream and raspberries, roll it again and leave it to cool overnight. Serve sprinkled with sugar and fresh fruit.

The secret of a fluffy roll lies in the speed with which you roll the top after it has been removed from the oven.