Mascarpone and strawberry filled roll

A fresh, fragrant, delicious roll with strawberries or pineapple, berries, kiwi, fresh or tinned peaches or apricots. Jam or chocolate spread and chopped hazelnuts also work.

SPONGE INGREDIENTS

4 EGGS

120 G ITALIAN 00 FLOUR

120 G SUGAR

1 PINCH SALT

MASCARPONE CREAM

250 G MASCARPONE

200 ML FRESH WHIPPING CREAM

90 G ICING SUGAR

1 LEMON, GRATED ZEST

FILLING

500 G STRAWBERRIES

HALF A SMALL GLASS LIMONCELLO, optional

2 TABLESPOONS SUGAR

I butter parchment on a tray, separate eggs and electrically whisk whites with sugar to stiff peaks.

I mix salt into yolks and gradually whisk into whites.

I gently fold sifted flour in 3 additions.

I level batter in my 32x42 tray or an oven tray.

I bake at 200°C conventional for 8/10 minutes, checking for light golden colour without drying or it breaks when rolled.

I cover baked sponge with parchment and a wet wrung towel and cool to keep soft.

I chop washed strawberries with two tablespoons sugar and optional limoncello; omit for children. I mix and reserve.

I whisk mascarpone, sugar and lemon zest.

I whip cream separately and gently fold in, or whisk mascarpone, cream and sugar together.

I remove parchment, trim sponge edges, spread cream and add strawberries.

I roll from long side with tray-contact side outward, or short side for larger slices.

I wrap in parchment seam down, then cling film, and refrigerate several hours.

I dust icing sugar and decorate with strawberries, whipped cream or reserved mascarpone cream.