Waitrose and Partners
Strawberry & almond praline roulade

Strawberry & almond praline roulade

Nutty praline is folded through cream and strawberries, before filling a soft sponge. Serve for afternoon tea or as a special dessert.

3 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Pluscooling

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  • 4 British Blacktail Free Range Eggs medium
  • 100g caster sugar, plus extra for sprinkling
  • 100g ground almonds
  • 50g granulated sugar
  • 25g blanched almonds
  • 170ml double cream
  • 2 tbsp milk
  • 150g strawberries
  • Icing sugar, for dusting


  1. Preheat the oven to 180°C, gas mark 4. Butter and line a 32x23cm Swiss roll tin with baking parchment. Whisk the eggs and sugar with an electric mixer for several minutes until pale and very thick. Fold in the ground almonds with a metal spoon, then pour the mixture into the prepared tin and spread gently to level.

  2. Bake for 12-15 minutes until risen, pale golden and firm to the touch. Place a sheet of baking parchment on a clean tea towel and dust with caster sugar. Turn the cake out onto the paper and use the parchment to carefully roll it up with the paper inside the roll. Leave to cool while you make the filling.

  3. Melt the granulated sugar in a shallow heavy-based pan over a medium heat and cook until golden caramel brown, swirling the pan to create an even colour. Add the blanched almonds and pour onto a baking sheet lined with baking parchment. Leave to cool.

  4. To assemble, whip the cream with the milk until you have soft peaks. Hull and roughly mash two-thirds of the strawberries. Break up the praline and whizz half in a blender to a fine powder and fold into the cream with the mashed strawberries. Unroll the cake and remove the parchment paper, then spread the filling over the inside to within 3cm of the edge and roll up. Transfer to a serving plate, dust with icing sugar and top with the remaining sliced strawberries and chunks of praline. Chill until ready to serve.


Typical values per serving when made using specific products in recipe


1,882kJ/ 452kcals



Saturated Fat












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3 out of 5 stars1 rating