Me [not mentioning that I have never made a roulade before and I’m pretty sure we don’t actually have all the ingredients for one]: Sure.
So we made the cake, and we didn’t have heavy cream, but between the lemon curd, cream cheese, powdered sugar, and coconut cream, we got to an approximation of a filling — well, more of a sauce, really. But we spread the sauce on the thin cake, and then we tried to roll it up, and it only cracked a little, which isn’t bad for the first attempt.
And we sliced it, and admired the spiral, and poured more sauce over it, and ate some, and it was just fine. A little claggy, perhaps, but satisfying the immediate need for cake. (Kavi and I did agree that it was not lemon-y enough, as lemon desserts so often aren’t, disappointingly, and we need to come up with our own recipe someday that will be lemon-y enough to satisfy us).
Then today, I had fresh strawberries on hand, and we had a few servings of lemon-coconut roulade left, definitely on the soggy side now, which to me, can only mean one thing — TRIFLE. Or at least, the sort of approximation of trifle that you get when you add fresh berries to cake and pour more coconut-lemon sauce over it. And Reader, let me tell you — it was DELICIOUS.