Lemon Roll

The lemon roll is a deliciously fresh and aromatic dessert. Let’s see how to prepare it in the Italian way, with a touch of Mediterranean sweetness.

Ingredients

• 4 eggs
• 120g of sugar
• Grated zest of 1 lemon
• 120g of type 00 flour
• A pinch of salt
• 1 teaspoon of baking powder
• For the lemon cream:
  • 3 egg yolks
  • 100g of sugar
  • Grated zest of 2 lemons
  • 30ml of fresh lemon juice
  • 250g of mascarpone

Preparation

1. Start by whisking the eggs with the sugar until you get a frothy and light mixture.
2. Gently add the grated lemon zest.
3. In a separate bowl, sift the flour with the baking powder and salt.
4. Fold the flour into the egg mixture, gently mixing with a spatula from bottom to top so as not to deflate it.
5. Pour the batter onto a baking sheet lined with parchment paper, leveling well, and bake in a preheated oven at 180°C for about 10-12 minutes or until golden.
6. Meanwhile, prepare the lemon cream by mixing the egg yolks with the sugar, zest, and lemon juice in a saucepan over medium heat. When it starts to thicken, remove from the heat and let it cool.
7. Once cold, add the mascarpone to the lemon cream and mix until you get a smooth and even cream.
8. Once baked, flip the sponge cake onto a damp kitchen towel, remove the parchment paper, and gently roll it up. Let it cool completely.
9. Unroll the cooled sponge cake, fill it with the lemon cream, and roll it up again.
10. Put the roll in the refrigerator for at least one hour before serving.

Don’t forget to serve the lemon roll dusted with powdered sugar and, if you wish, some lemon slices for garnish. This dessert pairs wonderfully with a glass of cold limoncello or an aromatic tea. Enjoy your meal!