Summary

Ingredients

For the dough:

• 5 egg (s), separated
• 80 g suar
• 75 g flour

For the mousse:

• 5 sheets gelatin
• 2 egg (s), separated
• 50 grams sugar
• 175 ml sparkling wine
• 1 pinch vanilla, ground
• 200 g cream
• 30 grams sugar
• 500 g strawberries

For decoration:

• 200 g cream
• 1 pack cream stabilizer
• Grated chocolate

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Instructions

1. Preheat the oven to 180 ° C.
2. Beat the egg whites until stiff. Sprinkle in the sugar. Gradually remove the egg yolks. Then fold in the flour, spread on a baking sheet lined with baking paper and bake for about 10 minutes. Immediately after baking, turn out onto a damp cloth sprinkled with a little sugar, peel off the baking paper, roll up and allow to cool.
3. For the mousse, first soak the gelatine in cold water. Beat the egg yolks with sugar in a warm water bath until creamy. Then add the sparkling wine and the ground vanilla and continue beating. Squeeze out the gelatine and dissolve it in the champagne cream. Let the cream cool down.
4. Clean the strawberries. Set aside 6 strawberries for garnish.
5. Puree 200 g strawberries with 30 g sugar. Then stir into the cooled champagne cream.
6. When the cream begins to gel, whip the cream and egg whites separately and fold them into the cream. Chop the rest of the strawberries and fold them into the champagne cream. When the cream is nice and thick, spread it on the sponge cake and roll up. Cool for two hours.
7. Whip the cream with the cream stiffener, spread part of it on the roulade. Sprinkle tuffs with the rest of the cream on the roulade. Garnish with the strawberries and grated chocolate that were set aside.