Home Cooking

Urgent Q for Bakers - Jelly Roll


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Urgent Q for Bakers - Jelly Roll

millygirl | Dec 25, 2012 01:48 PM

I'm making a Yule Log that is a little different. Calls for a merangue jelly roll with passion fruit marsacapone filling - sounded quite light and fresh so thought I'd give it a try.

I am wondering about storing it....

I'm not serving it until tomorrow night and the jelly roll is just about to come out of the oven so I started thinking that maybe I'm better off to leave it in the pan and put filling in tomorrow? But as I write this I'm thinking if I wait until tomorrow it might be harder to roll up?

I just dont want it get soggy overnight and I dont have room in the fridge for it although I have a cold spot in the cellar.

Folks help me please, and Merry Christmas everyone!!!

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