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–+ servings
Homemade Biscuit Gravy

Homemade Biscuit Gravy

Make a stunning Homemade Biscuit Gravy roll with strawberries and cream. This impressive yet easy dessert is perfect for summer parties and special celebrations.
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Prep Time 40 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 people
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large eggs (separated)
  • 90 g granulated sugar (divided)
  • 60 g all-purpose flour
  • 15 g potato starch or cornstarch
  • a tiny pinch salt
  • 2 large egg yolks
  • 4 tbsp sugar
  • 1 tbsp potato starch
  • 1 lemon zest of
  • 200 ml milk
  • 400 ml heavy whipping cream (cold)
  • 3-4 tbsp powdered sugar (for whipping cream)
  • 400 g fresh strawberries, hulled and sliced
  • 100 ml strawberry or limoncello liqueur (for brushing)
  • 100 ml boiled water (to mix with the liqueur)

Equipment

  • Stand mixer or hand mixer
  • Large and medium mixing bowls
  • Rubber spatula
  • Rectangular baking sheet/jelly roll pan
  • Pastry brush

Method
 

  1. Whisk egg yolks and 2 tbsp sugar until pale and creamy in a bowl.
  2. Whisk in 1 tbsp potato starch until smooth.
  3. Heat milk with lemon zest in a saucepan until it just begins to boil.
  4. Slowly pour hot milk into the egg mixture, whisking constantly, then return to pan.
  5. Cook over low heat until thickened into custard. Chill in the fridge covered with plastic wrap.
  6. Preheat oven to 170°C (340°F) and line a rectangular baking sheet with parchment.
  7. Beat egg yolks with 60g sugar until thick and pale.
  8. In a separate bowl, beat egg whites with a pinch of salt until foamy, then gradually add remaining sugar and beat until soft peaks form.
  9. Sift flour and starch over yolk mixture and fold gently.
  10. Fold in beaten egg whites in two batches, keeping air in the mixture.
  11. Spread batter evenly to about 8-10mm thickness and bake for 12-15 minutes until set and lightly golden.
  12. Once out of the oven, lift sponge on the parchment to a cooling rack and roll it up with a clean kitchen towel inside. Let cool completely rolled up.
  13. Whip cold heavy cream with powdered sugar until firm peaks form.
  14. Fold one-third of the whipped cream into chilled pastry cream to lighten, then fold mixture back into remaining whipped cream.
  15. Unroll the cooled sponge and brush it with a mixture of liqueur, boiled water, and powdered sugar.
  16. Spread cream filling evenly over the sponge, leaving a small border.
  17. Scatter sliced strawberries over the cream and carefully re-roll the cake, seam-side down on a serving platter.
  18. Decorate with remaining whipped cream and strawberries, dust with powdered sugar, and chill for at least one hour before slicing.

Nutrition

Calories: 240kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 80mgSodium: 40mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 4IUVitamin C: 15mgCalcium: 5mgIron: 2mg

Notes

Make the sponge and pastry cream ahead of time for easy assembly. Use room temperature eggs for better volume when whipping. Store any leftover slices in the fridge for up to 2 days; they'll become even more moist. You can get creative with fillings; try different fruits or even a chocolate version! For stunning presentation, slice with a hot knife to achieve clean cuts. Enjoy your baking adventure!
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