Rotolo di pan di Spagna con crema mascarpone fragole e cioccolato

Preheat the oven to 170°C.

In a bowl, beat 10 eggs with 200 g of sugar until fluffy.

Gently fold in 200 g of flour to the egg mixture.

Pour the batter onto a baking sheet and bake in the oven for 20 minutes.

Once baked, let it cool and spread with crema pasticciera and mascarpone.

Add sliced strawberries and chocolate drops on top of the filling.

Roll the sponge cake tightly and dust with powdered sugar and additional strawberries for decoration.

Equipment Needed

Spice Level:

Dietary

Allergens