Strawberry Roll

Delicious Strawberry Roll: a refined and spectacular dessert

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 8

Making this strawberry roll is a true pleasure, and the final result is sure to impress anyone who tastes it. This recipe combines crunchy, creamy, and sweet textures, all in an elegant presentation.

Ingredients:

For the biscuit base:
- 140 g petit beurre biscuits (or plain biscuits)
- 100 g nuts or peanuts (preferably roasted)
- 100 g butter
- 100 g white chocolate

For the strawberry jelly:
- 200 g fresh strawberries
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 5 g gelatin hydrated in 2 tablespoons of water

For the chocolate cream:
- 3 whole eggs
- 6 tablespoons sugar
- 250 ml whipped cream
- 100 g dark chocolate
- 4 tablespoons orange liqueur
- 10 g gelatin hydrated in 4 tablespoons of water

For decoration:
- 200 ml whipped cream
- 300 g dark chocolate
- 50 g white chocolate

Step by step:

1. Start by preparing the biscuit base. Grind the nuts or peanuts and the biscuits in a food processor until you get a fine mix. These ingredients will give a crunchy texture to your roll.

2. In a small saucepan, melt the butter together with the white chocolate over low heat, stirring constantly to prevent burning. Once the mixture is smooth, pour it over the biscuit and nut mix, stirring well until all ingredients are combined.

3. Place the obtained mixture in a baking tray lined with parchment paper, smoothing it out with a spatula. Bake in a preheated oven at 180°C for 15 minutes. After baking, let it cool completely.

4. Meanwhile, prepare the strawberry jelly. Wash the strawberries and cut them in half, then mix them with the sugar and lemon juice in a saucepan. Let it simmer on low heat for 5 minutes, stirring occasionally. Add the hydrated gelatin and mix well. Let it cool.

5. For the chocolate cream, beat the eggs with the sugar until frothy. Melt the dark chocolate in a bain-marie or microwave, then incorporate it into the egg mixture. In another bowl, whip the cream until stiff and gently fold it into the chocolate mixture. Add the orange liqueur and hydrated gelatin, mixing gently.

6. Assemble the roll. Spread the chocolate cream evenly over the cooled biscuit base, followed by the strawberry jelly. Carefully roll it up, using the parchment paper to form a tight roll. Wrap the roll in plastic wrap and refrigerate for 2 hours to set.

7. After the roll has cooled, whip the cream for decoration and melt the dark chocolate. Decorate the roll with whipped cream, melted chocolate, and a little white chocolate for a pleasant contrast.

Serving suggestion: Slice the roll and serve it alongside some fresh strawberries for a more elegant presentation. This strawberry roll recipe is perfect for special occasions or simply to indulge on an ordinary day.

Possible variations: Instead of strawberries, you can use other berries such as raspberries or blueberries for a different flavor. Also, experiment with different types of nuts or add a splash of vanilla extract to the chocolate cream for extra flavor. This simple and quick recipe is sure to become a favorite in your culinary repertoire.

 Ingredients: Biscuit base - 140 g biscuits (I used petit beure) - 100 g nuts or peanuts - 100 g butter - 100 g white chocolate Strawberry jelly - 200 g strawberries - 3 tablespoons sugar - 1 tablespoon lemon juice - 5 g gelatin hydrated in 2 tablespoons of water Chocolate cream - 3 whole eggs - 6 tablespoons sugar - 250 ml whipped cream - 100 g dark chocolate - 4 tablespoons orange liqueur - 10 g gelatin hydrated in 4 tablespoons of water For decoration - 200 ml whipped cream - 300 g dark chocolate - 50 g white chocolate