Strawberry gypsy roll with cream and chocolate filling

Clarifications 👉 We will need 2 small bricks of whipping cream (I used the one from Mercadona) one brick is for the filling and the other for the topping. We need date cream. Here it depends on the sweetness we like. I put two good teaspoons in the dough and another two in the filling. Here we go 😉

First we are going to make the dough. To do this we will put in a bowl the egg yolks (reserve the whites), two teaspoons of date cream and the strawberries. We pass everything through a food processor.

On the other hand, whip the egg whites without whipping them to stiff peaks, they should be just before whipping.

Now we are going to add the mixture to the egg whites. Important ☝️no mix with the mixer, we will do it with a spatula or similar.

Put the mixture on a baking sheet with parchment paper underneath. It has to be about 2 cm thick.

Bake for about 25 minutes, more or less, in the last 5 minutes I turned it over to bake the dough well. To do this I put a vegetable paper on top of the dough and carefully turn it over with the help of the two papers.

Let the dough cool completely before filling it.

Let's go with the filling 👉 I put a brick of whipping cream with 3 teaspoons of cocoa and 2 teaspoons of date cream. Whip, fill and roll. We leave it rolled up with the parchment paper. Put in the fridge for at least one hour.

Decorate to taste. I used whipped cream with crushed strawberries. It does not have the consistency of whipped cream but I liked the texture and flavor for the topping.

Done! I hope you like it! At home they have told me that I could do it more 😅 that's why they liked it 😉.