Lemon Mascarpone Roll

Ingredients:

Roll

• 2 large whole eggs and 1 large egg yolk
• 1/4 cup + 5 tablespoons sugar
• 1 teaspoon finely grated lemon zest
• Protein of 2 large eggs, room temperature
• 1/8 tsp salt
• 2/3 cup premium flour
• Powdered sugar for sprinkling

Lemon mousse

• 1 and 1/4 cups whipping cream
• 1 tbsp. mascarpone cheese
• 2 tsp finely grated lemon zest
• 1/4 cup sugar
• 1/4 cup freshly squeezed lemon juice

Preparation:

1. Preheat oven to 190°C. Line a 25x37cm loaf pan with parchment paper, grease the parchment with butter, and dust with flour, shaking off any excess.
2. In a metal bowl set over a saucepan of simmering water, whisk together the whole eggs, yolk, 1/4 cup sugar, and lemon zest until the mixture reaches just above body temperature. Remove the bowl from the water bath and beat the eggs on high speed until doubled in volume, about 4 minutes.
3. In a separate or clean bowl, beat the egg whites and salt, starting on low speed until the whites are foamy, then increase the speed to high, gradually adding the remaining 5 tablespoons of sugar. Continue beating until medium peaks form on the beaters.
4. Sift the flour over the beaten egg mixture and whisk it in, then fold in the beaten egg whites in two additions. Pour the batter into the prepared pan and spread it out evenly so the surface is level and flat. Bake the cake for about 10 minutes, until it springs back when lightly pressed.
5. Cool for about 2 minutes on a wire rack, then loosen the edges with a spatula. Sift a layer of powdered sugar over the surface of the cake and cover with a clean towel. Place the second pan on the towel and quickly invert the cake, removing the original pan. Remove the parchment paper and dust this side with powdered sugar.
6. Roll the two short sides of the cake together with the towel toward the center (you can lay the roll on one side for a more stable surface) and let it cool until it retains its shape. This will prevent it from cracking when you roll it up with the filling.
7. MousseWhip 1 cup heavy cream until soft peaks form. Fold the remaining 1/4 cup cream into the mascarpone cheese, adding the lemon zest, and whisk until the sugar dissolves. Stir in the whipped cream and lemon juice and refrigerate until ready to assemble.
8. Carefully unroll the roll and remove the towel. Place the mousse on the sponge cake, leaving a 5 cm border on both short sides. Roll the short sides back up to the middle and gently press to form a heart shape. You can gently pinch the center of the roll to create a pointed end. Wrap the roll in plastic wrap and refrigerate until ready to serve. Before serving, dust the roll with powdered sugar, cut it into heart-shaped slices, and arrange them on a plate. The roll can be stored in the refrigerator for up to 2 days..