Rocambole de Natal

Preparation Method

For the dough

1. Beat the egg whites with a mixer with half the sugar, set aside.
2. Beat the egg yolks with the rest of the sugar until they form a white cream.
3. Add the flour and chocolate powder, interspersing with the milk and Soya Sunflower Oil.
4. Spread the dough on a baking sheet lined with baking paper and greased with oil.
5. Bake in a preheated oven at 140°C for 10 minutes.
6. Remove from the oven and then place on a damp cloth and roll up the dough into a roulade shape with the cloth and leave to cool.

For the filling

1. In a saucepan, mix the egg, starch, sugar, milk and vanilla essence. Cook over medium heat, stirring constantly until it becomes a cream.
2. Remove from the heat and set aside in the fridge with plastic wrap around it.
3. When chilled, beat until creamy.
4. Beat the whipped cream and mix the two creams together. Set aside in two equal portions.

To assemble

1. Mix the chopped strawberries with sugar and lemon zest and set aside for 20 minutes. Drain the strawberries, reserving the juice.
2. Roll out the dough and moisten with rum mixed with the strawberry stock.
3. Spread half the filling over the dough and sprinkle with the drained strawberries.
4. Roll up the pastry and cover with the other half of the filling. Decorate with quartered strawberries, cherries and blackberries.