Italian lemon biscuit roll

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 75 g sugar and salt. Stir in egg yolks. Mix flour, baking powder and starch, sieve in portions onto the egg mixture and fold in carefully. Pour the mixture onto a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Turn out onto a tea towel sprinkled with sugar. Carefully remove the baking paper.

2. 2

   Immediately roll up tightly with the cloth from the short side. Allow to cool. In the meantime, wash the basil and dab dry. Peel the leaves and cut them into strips. Heat 200 g cream and basil, simmer for about 6 minutes. Let cool off. Pour the basil cream through a sieve, collecting the cream (results in approx. 100 g). Soak gelatine in cold water. Rinse lemons thoroughly with hot water, finely grate the peel. Cut 1 lemon in half and squeeze out the juice (results in approx. 75 ml). Mix mascarpone, half of the lemon peel, lemon juice, basil cream, 150 g sugar and vanillin sugar. Squeeze out the gelatine, dissolve and stir in 2 tbsp. mascarpone. Then stir into the remaining mascarpone. Chill for about 5 minutes until the mixture starts to gel. Whip 200 g cream until stiff and fold into the gelling mascarpone mass with the pistachios. Roll out the sponge cake.

3. 3

   Rinse lemons thoroughly with hot water, finely grate the peel. Cut 1 lemon in half and squeeze out the juice (results in approx. 75 ml). Mix mascarpone, half of the lemon peel, lemon juice, basil cream, 150 g sugar and vanillin sugar. Squeeze out the gelatine, dissolve and stir in 2 tbsp. mascarpone. Then stir into the remaining mascarpone. Chill for about 5 minutes until the mixture starts to gel. Whip 200 g cream until stiff and fold into the gelling mascarpone mass with the pistachios. Roll out the sponge cake. Spread the mascarpone cream evenly over the sponge, leaving an approx. 2 cm wide rim on all sides. Leave the cream on the sponge cake plate for another 5 minutes. Roll up from the short side. Chill for about 2 hours. In the meantime mix the remaining lemon peel with approx. 3 tbsp. sugar. Dust the roll with icing sugar and sprinkle lemon sugar over it. Cut the sponge roll into pieces and arrange

4. 4

   Spread the mascarpone cream evenly over the sponge, leaving an approx. 2 cm wide rim on all sides. Leave the cream on the sponge cake plate for another 5 minutes. Roll up from the short side. Chill for about 2 hours. In the meantime mix the remaining lemon peel with approx. 3 tbsp. sugar. Dust the roll with icing sugar and sprinkle lemon sugar over it. Cut the sponge roll into pieces and arrange

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
380 kcal

CARBS
28 g

FATS
27 g

PROTEINS
5 g