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ALMOND STRAWBERRY ROULADE

INGREDIENTS (Serves 8)
- 3 eggs
- 1/4 cup caster sugar
- 2,5 tablespoon plain flour
- 250 g strawberries, hulled, chopped
- 1/4 cup pure icing sugar, sifted
- 250 g mascarpone cheese
- 2 tablespoons flaked almonds, toasted
- pure icing sugar

METHOD
1. Preheat oven to 200 deg C. Grease a 25x30 cm swiss roll pan. Line with baking paper. Dust lightly with flour.

2. Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. U sing a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.

3. Turn sponge onto a sheet of baking paper. Peel away baking paper lines, allow to cool.

4. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leave 1 cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.

5. Put sponge, seam side down, on a plate. Top with almonds, dust with icing sugar. Serve.