Well, even the classic has its own charm, and hide this version up your sleeve when you need to whip up something delicious, charismatic, almost in an instant. You can wrap any taste in it – tiramisu or strawberries and cream will surely come to mind, and in the spirit of May Day picnics, when you smell something refreshing on the grill, you can smell the lemon.
If you have questions in your head, like how to roll it all together, if the cookies are going to fall apart before we make the first round, and how dirty the kitchen will be… It’s all so simple it’s hard to imagine until you try. It goes really well and much easier than with a classic cookie. When rolling, everything is as poor as on a remote control, but it is imperative to stack the cookies on parchment paper. It is also the only trick without which there is no success.
Simply garnish the roulade with cream or meringue to consume the remaining egg whites from cooking the cream. I chose Swiss because it is heat treated and more stable. I recommend spraying and caramelizing it just before serving.
No-Cook Lemon Roulade
- 2 egg yolks
- 60g of sugar
- 150ml milk
- 25g cornstarch
- 30ml lemon juice
- 30ml limoncello
- 350g mascarpone
- 150g cream
- lemon zest
- 30 Savoyard biscuits
- 1 dl limoncela
- 1 dl of milk
- possibly 2 handfuls of blueberries or other fruits
- whipped cream or meringue
1. First prepare the cream: whisk the yolk and sugar until frothy. Add the cornstarch and stir to avoid lumps, then add more milk and stir again. (I recommend using a hand blender.)
2. Put everything on medium heat and stir slowly all the time. When it starts to thicken (be careful, it goes very quickly), add the lemon juice and limoncello and increase the mixing speed. If the cream thickens a lot before then, that’s okay. The extra liquid will dilute it as we are using a hand blender and there will be no lumps. When we get to the density of the pudding, we can put out the fire.
3. Cover the cream with cling film and let it cool completely.
4. Swirl the mascarpone in a bowl and mix it a little with an electric hand mixer. Add the cream and beat until stiff. Then add more lemon cream, lemon zest and mix again.
5. Pour the lemongrass and milk into a deep plate. Quickly dip the biscuits in this liquid (they should not be too wet) and place them on baking paper. We make three types of ten cookies each.
6. Evenly coat the biscuit base with cream and sprinkle with blueberries. Roll the roulade along the length of the biscuits, using parchment paper. Wrapped in paper, keep it in the refrigerator for at least two hours, preferably overnight to soak it well and firm it up.
7. Garnish with whipped cream or meringue before serving.