Servings: SERVES 6-8 PEOPLE
2 Recipes steps
1 FOR THE BISCUIT BATTER
120 grams of flour
1/2 tsp baking powder
120 grams of sugar
Preheat the oven to 180°C.
Beat the egg whites with a whisk until stiff, gradually adding the sugar. Carefully fold in the egg yolk, flour and baking powder with the spatula.
Put the dough on a baking sheet lined with baking paper.
Spread evenly to form a 2 cm high rectangle.
Place in the oven and bake for about ten minutes: the biscuit should turn slightly golden.
Remove the sponge cake, turn out onto a damp kitchen towel and carefully peel off the baking paper.
Roll up tightly with the cloth and leave to cool at room temperature.
Just before serving, whip the very cold whipped cream with the mascarpone until stiff.
Whip the custard to fluff it up, then carefully fold in the whipped cream.
Gently roll out the sponge cake and fill with half of the cream. Roll up the sponge cake again tightly and spread with the remaining cream.
Decorate with small Christmas shapes.