Tequila rose flavoured strawberry roulade
This is a very tasty simple dessert, but very impressive and looks like you’ve spent all day making it.
What goes well with the roulade?
I like to serve mine with some fresh strawberries and some whipped cream.
Tequila rose flavoured strawberry roulade
Ingredients
For the sponge
- 100 g plain chocolate
- 4 eggs, separated
- 100 g caster sugar
For the filling
- 300 ml double cream
- 100 g strawberries, fresh or defrosted and sliced. Couple left whole for decoration
- 3 tbsp tequila rose
- icing sugar for dusting
Instructions
- Preheat the oven to 180ºc/Gas 4. Grease a swiss roll tin 23 x 33cm and line with baking paper.
- Melt the chocolate over a pan of gentle simmering water, then leave to cool.
- Place the egg whites in a large grease-free bowl and using an electric whisk, whisk them until they form soft peaks. Set aside.
- Stir in the cooled chocolate until fully combined and then gently fold in the egg whites.
- Once all combined, pour into the swiss tin and gently level, then bake in the oven for 20 – 25mins, until firm to the touch. Remove the cooked sponge from the oven and leave to cool in the tin.
- To make the filling, pour the cream into a bowl and add the tequila rose and whip until it forms soft peaks and set aside.
- Lay a clean tea towel on the surface (this will help give extra grip while rolling up the sponge) and cover with a sheet of baking paper, dusted with icing sugar. Turn the sponge out onto the dusted baking paper and gently peel off the lining paper. Spread the sponge with the cream, then gently place the sliced strawberries all over (leaving a couple of decoration).
- Using the tea towel and baking paper, roll up a tightly as possible, like a swiss roll. You will see some lovely cracks appearing as you do this, this is perfect so don't worry.
- To finish, dust (with a tea strainer) some icing sugar over the top, add a couple of strawberries on top and then enjoy