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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Marscarpone cheese, fresh strawberries and a hint of lemon flavor this mouthwatering and impressive-looking dessert from Carrie Vazzano in Rolling Meadows, Illinois. An added bonusâ¦the waxed-paper lined pan makes for speedy cleanup! CARRIEâS TIP. For health-conscious cooks or those counting calories, skimmed milk and reduced-fat cheese make easy, slimming substitutions.Carrie Vazzano, Rolling Meadows, Illinois Ingredients:
4 eggs, separated |
2/3 cup sugar, divided |
1 tablespoon milk |
1/4 teaspoon grated lemon peel |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon cream of tartar |
filling: |
1 carton (8 ounces) mascarpone cheese |
2 tablespoons lemon juice |
2 tablespoons sugar |
2 cups sliced fresh strawberries |
2 teaspoons confectioners' sugar |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray; line with waxed paper and coat the paper with cooking spray. Set aside.
2. In a large bowl, beat the egg yolks, 1/3 cup sugar, milk and lemon peel. Gradually stir in flour. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold into egg yolk mixture.
3. Carefully spread into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectionersâ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
4. In a small bowl, combine cheese and lemon juice. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with sugar and top with strawberries; roll up again. Cover and chill for 1 hour before serving. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 12 servings.
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