Tequila rose flavoured strawberry roulade
This is a very tasty, simple dessert, yet it’s incredibly impressive and looks like you’ve spent all day making it. A Tequila Rose–flavoured strawberry roulade is one of those bakes that feels both fun and a little bit luxurious. Light, fluffy sponge is rolled up with a creamy, strawberry‑studded filling infused with a splash of Tequila Rose, giving it that gorgeous pink hue and a hint of grown‑up sweetness.
It looks beautifully impressive on the table yet is wonderfully simple to make — perfect for celebrations, girls’ nights, dinner parties or whenever you want a dessert that’s a little flirty, a little indulgent and guaranteed to get people talking. Every slice is soft, fruity and irresistibly pretty.
Serving Suggestions for Tequila Rose Strawberry Roulade
- Fresh strawberries — simple, juicy and perfect for echoing the fruity filling.
- Macerated berries — strawberries or mixed berries tossed with a little sugar and a splash of Tequila Rose for extra pink sweetness.
- Whipped cream — light, cloud‑soft and ideal for adding an extra creamy layer.
- Strawberry coulis — smooth, glossy and vibrant; a lovely drizzle over each slice.
- White chocolate shavings — sweet, delicate and pretty against the pink filling.
- Vanilla ice cream — cold, creamy and a gorgeous contrast to the soft sponge.
- Strawberry ice cream — doubles down on the berry flavour in a fun, indulgent way.
- Fresh mint leaves — a bright, herbal pop that lifts the sweetness.
- Chocolate‑dipped strawberries — elegant, indulgent and perfect for celebrations.
- Pink meringue kisses — crisp, sweet and beautifully decorative on the plate.
- Prosecco or rosé spritz — light, bubbly and a lovely grown‑up pairing for the Tequila Rose notes.
- Dusting of icing sugar — simple but always effective for a pretty finish.
- Toasted almonds — a gentle crunch that contrasts the soft sponge and cream.
- Strawberry compote — warm or cold, adding a richer berry depth.
- Edible flowers — delicate and decorative for a show‑stopping presentation.
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