Sponge cake roll with mascarpone and raspberries
Instructions
Beat the mascarpone, ricotta, and sugar with an electric mixer until the mixture is smooth and creamy; add the lemon zest and set the cream aside.
Separate the egg yolks from the whites; beat the yolks with the sugar and vanilla seeds until the mixture is pale and well-whipped.
Beat the egg whites with a pinch of salt until stiff peaks form. Add two tablespoons of the beaten egg whites to the yolk mixture and fold in with a spatula; add the flours and gently fold in.
Add the remaining egg whites to the yolk mixture and fold them in with a spatula, using upward strokes, being careful not to deflate the egg whites.
Wet and wring out a sheet of parchment paper and line a rectangular baking pan with it; spread the mixture evenly.
Bake in a preheated oven at 180°C for about 10–12 minutes, or until lightly golden.
Remove the roll from the oven and place it on a work surface. Cover it with another sheet of dampened and wrung-out parchment paper and let it rest for 10 minutes. Gently remove the parchment paper from the surface and roll it up, then let it cool completely.
Once the roll is cool, fill it with the mascarpone cream, add the raspberries, and gently roll it up using plastic wrap.
Decorate as desired with powdered sugar and serve with chopped pistachios.
