Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add 125 g sugar and salt. Stir in the egg yolks bit by bit. Mix flour and baking powder, sieve over the egg cream and fold in. Line a baking tray with baking paper. Add the mixture and smooth it down.
Sprinkle with coconut flakes. Bake in the preheated oven (electric cooker 200 °C/ convection oven: not suitable/ gas: level 3) for about 10 minutes. Sprinkle a clean tea towel with sugar. Turn out the dough sheet and remove the baking paper. Roll up immediately with the tea towel and let it cool down. For the cream, soak gelatine in cold water. Stir mascarpone and 100 g sugar until smooth. Gradually stir in coconut milk and cherry juice. Squeeze the gelatine, dissolve it and stir in 2 tablespoons of cream. Stir into the remaining cream. Whip cream until stiff and fold in. Chill the cream for 5 minutes. Peel bananas and cut into pieces.
Stir mascarpone and 100 g sugar until smooth. Gradually stir in coconut milk and cherry juice. Squeeze the gelatine, dissolve it and stir in 2 tablespoons of cream. Stir into the remaining cream. Whip cream until stiff and fold in. Chill the cream for 5 minutes. Peel bananas and cut into pieces. Sprinkle with lemon juice. Unroll the sponge cake. Add cream and smooth it down. Spread bananas on top. Roll up the sponge cake again and put it in a cool place for about 2 hours. Cut into pieces and serve decorated with coconut chips and cherries
Sprinkle with lemon juice. Unroll the sponge cake. Add cream and smooth it down. Spread bananas on top. Roll up the sponge cake again and put it in a cool place for about 2 hours. Cut into pieces and serve decorated with coconut chips and cherries
waiting time approx. 2 1/2 hours