Stop what ever you are doing and make this. I don’t like to toot my own horn but.....toot, toot 🤣 A wow dessert with not a lot of effort. Think about a strudel cross cheesecake. YUM x
Prep: 20 mins | Cook time: 12 mins + 1 hour freeze time | Serves: 6-8
What you will need:
- 10 Slices of brioche loaf (2 of the slices halved)
- 2 Eggs, whisked + 3 eggs, reserved
- 450g Cream cheese at room temperature
- 1 Cup icing sugar
- Vanilla essence
- 2 Punnets of strawberries, chopped
- 3/4 Cup milk
- 1 Tsp cinnamon
- Icing Sugar
Method
- Preheat your oven to 220 °C and line a baking pan with baking paper and set aside
- Lay out a long layer of glad wrap on your bench and arrange 4 rows of 2 whole slices of brioche bread. Cut 2 pieces of brioche bread in half and add to the end of each row.
- Brush the whisked egg on the left hand side of the middle and last piece of bread in each row and overlap the pieces to adhere to each other by patting the pieces down until they are flat and look as though they form one piece
- In a bowl, add the cream cheese, icing sugar and a dash of vanilla essence and stir until combined. Spread the mixture over all over the bread slices
- Sprinkle the strawberries all over the top of the cream mixture
- Using the glad wrap to assist, lift and roll up the bread and twist the ends to seal
- Place the roll in the freezer to set for 1 hour
- While the roll is setting, combine the reserved eggs, milk and a dash of vanilla essence in a bowl and stir until combined
- Remove the roll from the freezer and remove the glad wrap and slather the top of the roll with the egg mixture
- Place the roll into the oven for 12 minutes
- Once cooked, remove the roll from the oven and sprinkle some icing sugar over the top
- Drizzle some maple syrup over the top to serve
- Enjoy!
