Ingredients
Equipment
Method
- Line a baking sheet with parchment paper and preheat your oven to 200°C (180°C fan).
- Mix the flours and set aside.
- Separate the eggs, then beat the whites with a pinch of salt until stiff peaks form.
- Gradually add the sugar, letting it dissolve completely.
- Gently fold in the yolks, followed by the flour mixture in two parts.
- Stir in the melted butter, then spread the batter evenly on the sheet and bake for 10-15 minutes until golden.
- Quickly flip the biscuit onto a sugared tea towel, carefully peel off the parchment paper, and roll the warm biscuit tightly with the towel.
- Let it cool completely.
- Wash and dry the blueberries, setting aside some for decoration.
- Soak the gelatin in cold water, then warm the lemon juice.
- Squeeze out the gelatin and dissolve it in the warm juice.
- Let it cool slightly before mixing it into the curd, powdered sugar, and whipped cream.
- Fold in the remaining blueberries gently to create the filling.
- Unroll the cooled biscuit and spread the creamy filling evenly across it.
- Roll it back up carefully, using the tea towel to guide you.
- Chill the roll in the fridge for at least 2 hours to set.
- Decorate with the reserved blueberries and a dusting of powdered sugar before serving.
Nutrition
Calories: 300kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 50mgPotassium: 170mgFiber: 2gSugar: 22gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Notes
If you're missing an ingredient, consider swapping blueberries with raspberries or blackberries. You can also use powdered gelatin instead of gelatin leaves by following the package instructions. For a richer filling, substitute curd with mascarpone or cream cheese. Ensure to chill the assembled roll for at least 2 hours; it firms up beautifully. Enjoy your delicious creation!
Tried this recipe?Let us know how it was!