Roulade is a pork loin that is rolled around or stuffed with a fruity nutty mixture. This dish is not difficult to make but will seem like it is. The mixture is rolled and tied off in the meat and then a simple and sweet basting sauce can be cooked up in minutes to make this dynamic meal.
Step 1: Preheat oven to 400 degrees.
Step 2: Line the jelly roll pan with waxed paper and coat with melted butter.
Step 3: Separate eggs to remove the yolks. Beat the egg whites in a large bowl on medium to high speed. Slowly add sugar by the 1/4 cup until the mixture turns into a meringue. Beat until mixture is stiff and shiny.
Step 4: Spread meringue mixture on baking sheet and bake for 8-10 minutes until the sponge turns into a light gold color.
Step 5: Reduce heat of oven to 325 degrees Fahrenheit, and bake the meringue for an additional 8 minutes.
Step 6: Remove meringue from the oven and run a knife around the sides of the pan to loosen it. Turn over pan onto waxed paper and peel the paper off the sponge. Leave to cool for half an hour.
Step 7: In a separate bowl, whip together the fresh cream and vanilla until well blended and stiff peaks form.
Step 8: Mix sliced strawberries and preserves in a medium bowl and set aside.
Step 9: Spoon the strawberry mixture in the center of the meringue. Spread to the edge to leave a 1-inch border on all sides.
Step 10: Spread the whipped cream mixture over entire meringue. Make sure this is done evenly.
Step 11: Slowly roll up the meringue from one side to enclose the filling. Make sure the roll is tight but just loose enough to prevent the filling from spilling out.
Step 12: Place the roll seam side down on serving plate, and refrigerate at least 2 hours.
Step 13: Prepare roulade for serving. Lightly dust entire dessert with powdered sugar.
Step 14: Cut into individual slices and garnish with slices of fresh strawberries and mint leaves. Enjoy!