Clean and wash the rhubarb and cut into pieces. Then cook with rhubarb juice and vanilla sugar / sugar for 5 minutes. Then stir in the pudding powder and a pinch of salt, briefly bring to the boil and allow to cool! Clean, wash and finely dice the strawberries. Put under the compote! Put aside!
Make sponge cake in the meantime! See here: Swiss roll -Simple variant-
Whip the cream with the whipped cream and vanilla sugar until stiff. Fold in the mascarpone.
Roll up the finished sponge cake and spread the cream filling on top. Pick up some cream filling! (Doesn't everything fit in anyway)! 🙂 Then spread the rhubarb and strawberry compote on the cream mixture and carefully roll everything up from the short side! Then distribute the rest of the cream filling on the roll! I also had a little too much compote, which I also spread on top! 🙂
Decorate the roll with white chocolate flakes and place the finished roll on a cake plate and chill for at least 2 hours!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.