Strawberry rolls

Strawberry rolls


  • 2 egg whites
  • 3 tablespoons oil
  • 100g all-purpose flour
  • 2 teaspoons cornstarch
  • 100g granulated sugar
  • 200g blended strawberries for the puree
  • 2 ½ slices of gelatine
  • 30g granulated sugar
  • 200ml MEGGLE Creme Patisserie unsweetened


Whisk egg whites and oil together with 2 teaspoons of cold water for around 20-30 seconds until it’s fluffy. Add flour, sugar, cornstarch, and stir until the sugar dissolves and a smooth foam is created. Let it cool for 1 hour. Oil a spoon and spread dough circles (8-10 cm diameter each) on a silicone baking mat. Bake at 180°C for about 10-12 minutes until the edges turn golden. While the dough is warm, roll them into rolls and let them cool.

Heat the strawberry puree on medium heat and add sugar. Put the gelatine into lukewarm water to soften. Squeeze the water out of gelatine, add it into the warm puree, mix and let it cool.

Whisk MEGGLE Creme Patisserie until it’s medium solid and gradually mix it into the puree. Let it thicken for at least 2 hours, then stir gently and fill the rolls with it using a pastry bag.