45
MINUTESSTRAWBERRIES &
CREAM WHITE
CHOCOLATE
ROULADE
RECIPE
ON PAGE 57
TOP TIPS
To even out the shape
or lessen any cracks in
the roulade, simply roll
it up in baking paper
and tighten the ends
like a bonbon;
refrigerate for
20 minutes.
Roulade is best made
on the day of serving.