Rotolo dolce Mimosa

Procedure

FOR BISCUIT PASTA for the roll, Preheat oven to 200 degrees static. Coat a rectangular baking tray of about 30X40 centimeters with baking paper. Separate the egg whites from the yolks. Whip the egg yolks in a bowl with the sugar and salt until you get a whitish and foamy mixture. Add the grated lemon rind. In another bowl, whip the egg whites in very firm snow and add them to the egg yolk and sugar mixture with a spatula, making a movement from below upwards to incorporate as much air as possible. Finally, gradually add the sifted flour, always stirring gently.

Pour part of the mixture over the baking paper and spread it out with a spatula until it is about one centimeter thick. Pour the rest of the mixture into another buttered and floured baking tray: you'll need to get the spain cake cubes that will make your sweet a mimosa.

Cook the pasta per roll for 8-10 minutes at most: the surface must be golden. Always give the toothpick test: tucked inside the dough, should come out dry. When the roll is cooked, quickly churn and roll the roll on itself from the short part, leaving the baking paper. Cover with a clean cloth and let cool completely.

When the roll is cold, you can gently remove the baking paper. Cook the rest of the dough too: the cooking time depends on the tortiera in which you put it: you always do the stick test. Once cooked, let it cool and then wrap it in food film to keep it moist.

FOR THE LINGO WET, bring the water to a boil with sugar. After two minutes, turn off the heat and join the limoncello. If the dessert is for children, avoid alcohol and prepare a wet simply with water, sugar and some lemon zest.

CREAM FOR THE DIPLOMATIC, put the yolks and sugar in a bowl and whip with the electric whips until you get a foamy, whitish mixture. Add flour, always by mounting, until it amalgamates completely. Combine the vanilla. Bring the milk to a boil together with the grated lemon zest, filter it and pour it flush on the egg mixture, sugar and flour, stirring quickly with a hand whisk.

Then pour the liquid into a saucepan and cook, always stirring and over a gentle heat, until the cream thickens. Cook the custard for 3 minutes from when the boil stands out, always at low heat and stirring constantly. Pour the cream into a large plate or wide baking tray and cover with cling food film. Allow to cool completely. When the custard is cold, mix it with the whips to soften it, whip the cream with icing sugar and incorporate it into the cream using a spatula. Store the diplomatic cream in the refrigerator for at least 2 hours before composing the dessert.

Diced (brunoise) strawberries and peaches in syrup. Cut the previously cooked sponge cake into small, regular-shaped cubes

COMPOSITION OF SWEET: wet the cookie dough roll abundantly with the limoncello wet, cover with part of the diplomatic cream and spread the pieces of fruit on the cream. Wrap the roll on itself from the shorter side, trying not to tighten too much so as not to let out too much cream. Wrap the roll in food film and store it in the refrigerator for 2-3 hours or in the freezer for about an hour.

When the roll is cold, cover the Mimosa roll with a thin layer of diplomatic cream and let the previously made pieces of sponge cake adhere. Press slowly so that they adhere well to the roll. Dust the roll with little icing sugar and decorate, if you like the idea, with the leaves of sage. You can also use real Mimosa leaves. Store the roll in the refrigerator until serving. Bon appétit!