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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Preheat oven to 350°F. Line a 10 x 12 inch Swiss roll pan with parchment paper. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until mixture is stiff, thick and glossy. Beat in cornstarch, lemon juice and vanilla. Pour mixture into pan. Bake for 10-12 mins, until risen and golden. Turn out onto a soft, clean tea towel dusted with powdered sugar. Remove paper lining. Carefully roll up, short side facing, using the tea towel to help. Set aside to cool. To fill, unroll, spread with whipped cream and top with strawberries. Re-roll and slice to serve.