This would make a light and refreshing dessert to prepare for a summer luncheon. All of the preparation steps can be completed ahead of time, making the presentation quick and easy. Fill and roll the sponge sheets as soon as possible after they are baked, certainly the same day. If they are made ahead and refrigerated before filling, the skin becomes moist and parts of it will come off as you fill and roll the sheets, making the roulade very unattractive, if not unusable in a quality establishment. To prevent this, place the sheets in the oven for a minute or so to dry the skin, but don’t overdo it.
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