Strawberry and Stracciatella Roulade

Total time: 2hr 32m
Preparation Time: 25m

For 12 servings

Nutritional Information

Contains 274 Kcal


  • 4 egg white
  • 1 pinch salt
  • 100 g sugar
  • 4 egg yolk
  • 1 bag vanilla sugar
  • 90 g white flour
  • 250 g mascarpone
  • 250 g 1/2-fat quark
  • 70 g icing sugar
  • 50 g dark chocolate, coarsely grated, 1 tbsp set aside
  • 50 g strawberries, cut in half
  • 25 g unsalted, chopped pistachios, set 0.5 tbsp aside


  • Beat the egg whites with the salt until stiff. Add the sugar little by little and continue beating until the egg whites turn glossy. Beat together the egg yolks and sugar in a second bowl, until the mixture is creamy and has turned a paler colour. Stir in the vanilla sugar. Layer the flour and the egg whites on the mixture and carefully fold in. Spread the mixture out on the back of an oven tray lined with baking paper to a rectangle approx. 7 mm thick.
  • Bake for approx. 7 mins. in the centre of an oven preheated to 220°C. Remove, tip the biscuit with the paper on a fresh sheet of baking paper and carefully peel off the paper. Immediately cover the biscuit with the upturned tray, leave to cool.
  • Stir the Mascarpone, quark and icing sugar until smooth. Stir in the pistachios and chocolate, set aside 1/3. Fold the diced strawberries into the rest of the mixture.
  • Distribute the strawberry filling over the biscuit, leaving an edge of approx. 2 cm free along the sides and of approx. 5 cm on the sealed side. Roll up from the longest edge. Coat the roulade with the reserved filling, decorate with chocolate and pistachios, cover and chill for about 2 hours.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home