A very loose interpretation of a Strawberry Swiss Roll
This is the last of my marathon of strawberry desserts (more are coming, just not at marathon pace 
). Today: a Strawberry and Creme Mousseline filled Swiss Roll:
Now if you know anything about Swiss Rolls, you know that the above photo bears very little resemblance to any other Swiss Roll out there. I had grand visions for this, really: a rich, buttery pastry cream (the Creme Mousseline), sliced strawberries, all drizzled with some strawberry coulis, wrapped artfully in a light as air sponge cake. I mean honestly, that sounds pretty damn good, doesn’t it? Every step of making this dessert went wonderfully and each component tasted amazing, but at the very last step–the most important step–eh, not so successful.
The last step, you see, is where you roll this up into a beautifully presented cake, the roll in Swiss Roll. Basically, you have a large, rectangular sheet of cake with the filling spread out on it, and then you roll it up
