Strawberry Raffaello Roll

Ingredients for 1 servings:

• 4 eggs, separated
• 3 tbsp water
• 75 g sugar
• 1 pinch of salt
• 75 g flour
• 50 g cornstarch
• 300 ml whipped cream, well chilled
• 1 tbsp sugar (or to taste)
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 3 tbsp coconut milk
• 8 pieces of confectionery (Raffaellos)
• 200 g strawberries, fresh
• 100 ml whipped cream, well chilled
• some desiccated coconut
• some strawberries, fresh
• 3 pieces of confectionery (Raffaellos)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the sponge cake, beat the egg yolks with the water and sugar until thick and foamy. Beat the egg whites with a pinch of salt until very stiff. Pour the egg whites onto the egg yolk mixture. Mix the flour and starch, sift them over the cake and carefully fold everything in. Spread the sponge cake mixture onto a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 10 minutes. Then turn it out onto a tea towel sprinkled with sugar. Immediately remove the baking paper and roll up the sponge cake, using the tea towel, starting from the longer side and leave to cool. For the filling, wash and hull the strawberries, let them drain, and either cut into thin slices (if the strawberries are very large, cut them in half) or cut into small cubes. Cut the Raffaello chocolate into small pieces. Whip the cream with the sugar, vanilla sugar and cream stabilizer until stiff, add the liqueur and fold in with the strawberry slices (or diced strawberries) and Raffaello pieces. Carefully unroll the roll and spread the cream on top. Leave a strip of about 2 cm free around the edge. Roll the sponge cake up again using the tea towel. For the garnish, whip the cream until stiff and spread it over the roulade. Sprinkle with coconut flakes, decorate with the halved Raffaellos and strawberries, and refrigerate.