Strawberry rolls

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.