Roulade question

[Abra1d]

I am making some lemon roulades for a dinner on Thursday night. They will be filled with cream and mascarpone and lemon curd.

Question: can I make the roulade bases in advance and roll them up using clingfilm /greaseproof paper (not the filling, so they don't go soggy) and either freeze them or put them in the fridge?

It would just be very useful if I could bake them a day or two in advance as Thursday is very busy.

Thanks to anyone who can advise. :)

[wannabedomesticgoddess]

I am really not sure but I dont think I would.

Bump for you. Hope someone can help better.

[JamNan]

I don't see why not. If it cracks when you unroll it just cover it with lashings of cream.

[Abra1d]

Thanks, both!

[Abra1d]

Update: eventually froze two roulade bases. One was fine (loosely rolled up and didn't split), the other split (too tightly rolled and wrapped?). Huge panic on morning of parents' anniversary party! But the split one was glued together with filling and topping and carefully 'architected' when served. Nobody noticed the cracks and not a crumb was left over. Perhaps we'd done a very good job keeping wine glasses topped.

[jennimoo]

For future, my mum makes and freezes her chocolate roulades filled with whipped cream, they work brilliantly.

[Abra1d]

Oh thanks for the tip, jennimoo! Will note, for next time.