Swiss roll with mascarpone and strawberries

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• Sugar for sprinkling
• 225 g strawberry jam
• 400 g strawberries
• 250 g mascarpone
• 50 g powdered sugar
• 1 packet of vanilla sugar
• 3 tbsp almond liqueur
• 4 tbsp milk
• 2 sheets of gelatin
• 200 g whipped cream

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

approx. 8 pieces

Preheat the oven to 200°C (top/bottom heat). For the sponge cake, separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until fluffy. Beat the egg whites with salt until stiff peaks and mix into the custard. Mix the flour with the cornstarch and baking powder, sift it over the cake and carefully fold it into the custard. Line a large baking tray with baking paper and spread the mixture evenly. Then bake in the hot oven on the middle rack for 12 minutes. Spread a clean tea towel on the work surface and sprinkle with a little sugar. Carefully turn the sponge cake out onto the baking sheet immediately after baking. Immediately remove the baking paper, use the tea towel to loosely roll the sponge cake into a roll, and let it cool until ready to fill. For the filling, wash the strawberries and remove the stems. Set aside half of the strawberries. Chop the other half of the strawberries and place them in a small saucepan with the jam. Bring to a boil uncovered for about 2 minutes, then let it cool. Tip: I always do this step first so the mixture can cool nicely. Mix the mascarpone with the powdered sugar, vanilla sugar, almond liqueur, and 2 tablespoons of milk. Soak the gelatin in 2 tablespoons of milk and 2 tablespoons of cream, heat it in a saucepan, dissolve it, and stir it into the mascarpone cream. Whip the remaining cream until stiff, then fold 2/3 of it into the mascarpone cream. Unroll the sponge cake, being careful not to break it. Sprinkle the sponge cake with sugar and spread half of the strawberry mixture on it. Then spread the mascarpone cream on top and carefully roll up the sponge cake using the kitchen towel. Spread the surface of the roll first with the remaining strawberry mixture, then with the remaining cream. Thinly slice the remaining strawberries and decorate the roll with them. Chill the strawberry roll for 30 minutes, then enjoy. Tip: The roll can be stored in the refrigerator for several days and tastes better every day.