Start with the strawberry mousse. Blend the strawberries to a purée and boil together with the jelly sugar for about 1 minute. Remove the pan from the heat and stir in the vanilla sugar. Allow to cool completely.
Whisk the cream and fold into the cold strawberry jelly. Put in the refrigerator for at least 1 hour.
Set the oven temperature to 200°C. Beat the eggs and sugar until fluffy. Mix the flour, baking powder and vanilla sugar and fold into the mixture. Add the milk and stir.
Spread the mixture onto a 30x40 cm parchment-lined baking sheet. Bake in the centre of the oven for about 5 minutes.
Meanwhile, mix the lavender and sugar together and sprinkle over a sheet of baking parchment. Remove the Swiss roll from the oven and turn it onto the sugared sheet of baking paper. Leave to cool.
Carefully remove the parchment the Swiss roll was baked on and spread the mousse evenly over the base. Roll the base together using the baking paper and place in the refrigerator until ready to serve.
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