Swiss cake roll with mascarpone cream and raspberries

Procedure

Roll with mascarpone cream with lemon and raspberries

Before you start making the dough for biscuit paste, Preheat oven to 200 degrees static and coated a rectangular baking dish with parchment paper.

For the cake roll dough: breaking eggs by separating the egg whites from the yolks. Put the egg yolks in a bowl with the sugar and salt and beat with an electric mixer until the mixture is whitish, puffy and fluffy. Add the grated lemon rind. In another bowl, Whip the egg whites, then add them to the mixture of egg yolks and sugar with a spatula, making a bottom-up movement to incorporate as much air as possible. Finally, gradually add the sifted flour, stirring gently with a spatula so as not remove the mass of eggs and sugar.

Pour the mixture on waxed paper and spread it, Always be gentle, with a spatula until it will cover the entire surface of the pan, bringing it to a thickness of about one centimeter.

Bake the cake roll dough and bake for 8-10 minutes at most: the dough for the sweet roll must be just golden and very soft, always worth the toothpick test that, tucked into the dough, should come out dry.

While the roll bakes, prepared on the work surface dusted with a clean cloth little granulated sugar. Baked the cookie dough and place them on the cloth with the part without the baking paper in contact with the canvas (the part covered with baking paper must therefore be upwards. Eliminate the baking paper gently lifting it (you can also moisten with a little cold water, but usually do not need) and cover the roll with the film for foods. In this way, the roll will not lose moisture cools. Roll gently roll on itself and thus leave until completely cooled.

At this point you just need to prepare the stuffing of the roll with mascarpone cream and raspberries. Put the cream in a bowl, mascarpone and icing sugar and beat with an electric mixer until creamy, then add the lemon zest. Spread the roll. Spread the mascarpone cream with lemon on the roll and then add on the whole surface raspberries. Gently roll up the roll lengthwise and sprinkle with icing sugar. You can save the cake roll with mascarpone cream and raspberries in the refrigerator for 2-3 days at most, remembering to bring it back to room temperature before tasting.