Strawberry Prosecco Roll

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white with the whisk of the hand mixer until stiff, adding 75 g sugar and salt. Stir in egg yolks. Mix flour and baking powder, sieve over the egg cream, fold in carefully. Line a baking tray (32 x 39 cm) with baking paper. Pour the mixture on top and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.

2. 2

   Turn onto a tea towel sprinkled with sugar and carefully remove the baking paper. Roll up with the cloth from the short side, allow to cool. For the cream, soak gelatine in cold water. Wash and clean the strawberries. Cut 150 g strawberries into small cubes. Puree 250 g strawberries with 100 g sugar. Mix with yoghurt. Squeeze the gelatine, dissolve it and gradually stir in the Prosecco. Stir the gelatine mixture into the yoghurt cream. Keep cold until the cream starts to gel. Beat 150 g cream until stiff and fold in. Roll out the dough sheet. Pour cream on top and spread.

3. 3

   Mix with yoghurt. Squeeze the gelatine, dissolve it and gradually stir in the Prosecco. Stir the gelatine mixture into the yoghurt cream. Keep cold until the cream starts to gel. Beat 150 g cream until stiff and fold in. Roll out the dough sheet. Pour cream on top and spread. Sprinkle with strawberry cubes. Roll everything up again and chill for about 2 hours. Whip 250 g cream until stiff, fill into a piping bag with star-shaped spout. Decorate the roll with the cream. Dust with icing sugar. Decorate with strawberry slices and balm

4. 4

   Sprinkle with strawberry cubes. Roll everything up again and chill for about 2 hours. Whip 250 g cream until stiff, fill into a piping bag with star-shaped spout. Decorate the roll with the cream. Dust with icing sugar. Decorate with strawberry slices and balm

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
200 kcal

CARBS
20 g

FATS
11 g

PROTEINS
5 g