Strawberry cream roll

To prepare a delicious strawberry cream roll, follow these detailed steps to achieve a savory and refined dessert. Start by preparing the cream. In a medium bowl, mix the egg yolks with the sugar and cornstarch, ensuring that the ingredients are well homogenized. Then, gradually add the hot milk, stirring with a whisk to avoid lumps. Once you have a uniform mixture, transfer it to a saucepan and place it on low heat. Stir continuously with a spatula or whisk to prevent the cream from sticking to the bottom of the pan until it thickens and becomes velvety. Once you have achieved the desired consistency, turn off the heat and add the butter, stirring gently until it melts completely.

Meanwhile, hydrate the gelatin in cold water according to the instructions on the package. After the cream has cooled slightly, add the dissolved gelatin, mixing vigorously to incorporate it evenly. Next, puree the strawberries and strain the puree through a fine sieve to remove the seeds. Add the strawberry puree to the previously prepared cream and mix until you obtain a homogeneous composition. Let the cream cool to room temperature, then refrigerate it for about 15 minutes while you prepare the roll base.

For the base, start by beating the egg whites with the sugar and a pinch of salt until you achieve a firm meringue that forms stiff peaks. In another bowl, mix the egg yolks with the oil and vanilla extract, then incorporate this mixture into the egg whites using a spatula and moving from bottom to top to keep the composition airy. Mix the flour with the baking powder and poppy or chia seeds, then gradually add them to the egg mixture, stirring gently.

Line the baking tray with parchment paper and pour in the mixture, leveling it with a spatula to achieve an even surface. Bake the base in a preheated oven at 180 degrees Celsius for 20-30 minutes, or until it is lightly browned and passes the toothpick test. While the base is baking, prepare a damp towel. After the base is baked, carefully turn it onto the damp towel, gently peeling off the parchment paper. Roll the base in the towel, allowing it to rest for 15 minutes to capture the shape of the roll.

Once cooled, unroll the base and fill it with the cooled strawberry cream. Evenly sprinkle the chopped pistachios over the entire surface, then carefully roll the base, taking care not to break it. Wrap the roll in plastic wrap and then in aluminum foil, and let it chill for a few hours. Before serving, slice it with a sharp knife, dust the roll with sugar, and enjoy this refined dessert, perfect for any occasion!