Marzipan-covered strawberry swiss roll with lemon curd, cream cheese ice cream and marinated strawberries

Here’s a classic with a modern twist! You could describe it as a kind of princess cake in roll format with a creamy cream cheese ice cream and delicious marinated strawberries. Sweet, tart and like summer on a plate. This dish has a place on every summer dessert table! Feel free to make the ice cream in advance so it has time to freeze properly. Enough for 10 servings.

Swiss roll

• 15 g Butter
• 25 g Milk
• 90 g Egg yolk
• 20 g Sugar
• 1 pinch of Salt
• 105 g Egg white
• 60 g Sugar
• 55 g Wheat flour

Heat the milk and butter over a water bath until the mixture reaches 50°C. Whisk the egg yolks, sugar and a pinch of salt until light and fluffy.
Whisk the egg whites and sugar into a firm meringue. Fold the meringue into the egg yolk mixture. Sift in the wheat flour and gently mix together. Mix in the butter and milk mixture in a thin stream a little at a time. Spread the batter evenly on a baking tray lined with baking paper and bake in a 165 °C oven for about 15 minutes. When the cake is done, turn it upside down on a baking sheet covered with baking paper. Remove the baking paper from the top and leave the cake to cool completely under a damp tea towel (this will prevent the cake from drying out).

To assemble: spread the filling (see below) and roll the cake up tightly (but carefully so it doesn’t crack). Then drape the marzipan over the cake and set aside until it’s time to serve.

Filling

• 200 g Double cream
• 85 g Cream cheese
• 45 g Icing sugar
• 0.5 Vanilla pod
• 200 g Strawberries
• 1/2 lemon

Cut the stems off the strawberries and cut them in half. Place the strawberries on a silicone mat and bake in the oven at 165°C for 20 minutes. Drain the baked strawberries in a sieve and save the liquid – it will be used for the marinated strawberries later in the recipe. Whisk together the lemon juice, lemon zest, cream, cream cheese, icing sugar, vanilla and the baked strawberries until creamy and fluffy.

Almond brittle

• 60 g Sugar
• 20 g Water
• 100 g Almonds

Boil the water and sugar to a light caramel. Add the almonds and stir until the sugar crystallizes and the almonds become candied.

Lemon curd

• 2 Eggs
• 100 g Sugar
• 75 g Lemon juice
• Lemon zest
• 150 g Butter

Heat the eggs, sugar, lemon juice and lemon zest to 84°C in a sauteuse, stirring constantly. Pour the batter into a jug blender with the butter and blend. Strain the lemon curd onto a plate and leave to cool under plastic film in the fridge. Then put it in a piping bag.

Marzipan

• 400 g Marzipan

Roll out the marzipan with the icing sugar according to the instructions and spread the remaining filling on the marzipan sheet. Wrap a thin layer around the roll cake and refrigerate.

Cream cheese ice cream

• 550 g Double cream
• 100 g Sugar
• 45 g Glucose syrup
• 4,4 g Agar
• 300 g Cream cheese

Bring the cream, sugar, glucose and agar to the boil. Then pour the liquid over the cream cheese and whisk together. Pour the ice cream mixture into an ice cream maker and churn. Put the ice cream in the freezer. This step can be done in advance!

Soy meringue

• 80 g Granulated sugar
• 8 g Albumin
• 50 g Water
• 30 g Soy
• 80 g Icing sugar

Whisk the granulated sugar, albumin, water, soy and icing sugar into a stiff meringue. Spread on a silicone mat and bake on the 90°C drying program for 1.5 hours.

Marinated strawberries

• 15 strawberries
• 100 g Sugar
• 50 g Water
• 25 g Lemon juice
• 20 g of Rum
• 0,5 pcs Vanilla

Make a syrup from sugar, water, lemon juice, rum, the liquid from the baked strawberries and half a vanilla pod. Cook to 108°C.
Quarter the strawberries according to the instructions and leave the strawberries to marinate in the syrup. Strain the strawberries just before serving and pour the liquid into a dressing bottle.