Spring Roulade

A recipe that puts you in a good mood! Delicious, local and healthy.

Light and airy roulade made with organic eggs from our hens, Zùsto, Alpro® Coconut and high quality pastry flour. We filled the roulade with our rhubarb compote made from Zùsto, lime juice and coconut.



For the dough

120 g quality pastry flour

1 teaspoon of baking powder

4 organic eggs

150 g of Zùsto

100 ml Alpro Coconut

1 pinch of salt

Optional: 5 ml of Limoncello liqueur

For the filling

3 sticks of rhubarb

75 g Zùsto

Juice and zest of one organic lemon

1 star anise

Pot of whole raspberry yoghurt


Golden jelly with Belgian saffron (Safran de Cotchia)

Purasana coconut shavings

sweet edible flowers: elderflower, comfrey

fresh mint leaves

Preparation method

For the pastry


Preheat the oven to 200 degrees.


First, make the rhubarb compote.


Whisk the organic eggs with the Zùsto until you get a frothy mixture and the Zùsto has completely dissolved.


Gently fold in the Alpro Coconut.


Sift the pastry flour with the baking powder over the eggs.


Add a pinch of salt.


Optional: 5 ml of Limoncello to spice things up.


Spread the dough evenly on a baking sheet lined with previously greased baking paper.


Bake for 10 minutes at 175°C.


Remove the baked biscuit from the tin, place it on a clean tea towel and remove the baking paper.


Spread the rhubarb compote and raspberry yogurt on the biscuit, add some coconut flakes and roll up carefully.


Spread the Golden Jelly with saffron on top.


Sprinkle with coconut flakes and lime zest.


Decorate with sweet edible flowers and mint leaves.

About Culipress

I love good food and enjoy sharing my positive experiences on the culinary web through CuliPress.be. The focus is on above-average culinary products/services/brands/events.


These high-quality products must be produced in a sustainable manner and preferably grown locally, which means that the food footprint can be kept to a minimum.


Zùsto is simply an exceptional product which, moreover, is entirely Belgian.