On May 13, 2020, during the M6 show Tous en cuisine, acclaimed French chef Cyril Lignac shared his strawberry rolled biscuit recipe, filled with light whipped cream. With strawberries now at peak season in greengrocers, this gourmet, fruity, and refreshing cake is an ideal kitchen project. Picture a soft biscuit layered with strawberry jam, enveloping airy whipped cream and sun-ripened berries—pure bliss.
How to Make Cyril Lignac's Strawberry Rolled Biscuit
General Information
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Recipe for 4 people
Ingredients
- 2 egg yolks
- 3 whole eggs
- 135g sugar
- 85g sugar
- 4 egg whites
- 85g flour
- 5g butter
- 125g mascarpone
- 25cl full cream 35%
- 65g sugar
- 90g strawberry purée
- 300g fresh strawberries
- 1 jar strawberry jam
Utensils
- 1 baking sheet + 1 silicone sheet or parchment paper + 1 angled spatula
- 1 bowl + 1 hand mixer
- 1 bowl + 1 whisk
- 1 bowl + 1 spatula
- 1 rack + 1 saucepan + 1 whisk + 1 brush
Preparation
- Preheat oven to 210°C.
- In a bowl, whisk egg yolks with whole eggs and 135g sugar to ribbon stage. Fold in flour with spatula. Set aside.
- In another bowl, beat 85g sugar with egg whites to stiff peaks (bird's beak stage).
- Gently fold the two mixtures together.
- Pour onto buttered rimmed silicone baking sheet or buttered silicone sheet on baking tray. Spread evenly. Bake 5 minutes.
- In a bowl, soften mascarpone with cream and 65g sugar, then whip to soft peaks. Fold in strawberry purée. Chill.
- Once baked, unmold biscuit upside down onto damp cloth. Trim edges to rectangle. Spread strawberry cream gently, add diced strawberries. Roll up and place on rack.
- Warm jam in saucepan. Brush over roll. Chill 30 minutes to set glaze, then slice and serve.
