Lemon Biscuit Roll
Baking and Desserts • French
Description
It's best to use medium-sized lemons. If you have a sweet tooth, feel free to add more sugar. Mascarpone can be substituted with strained cottage cheese. Before serving, dust the roll with powdered sugar.
Ingredients
- Egg white 3 pieces
- Sugar 5 oz
- Wheat Flour 5 oz
- Baking Powder 1 tablespoon
- Lemon 2 pieces
- Mascarpone Cheese Unagrande 10 oz
- Natural Yogurt 5 oz
- Salt a pinch
Step-by-Step Guide
Step 1
Beat 3 eggs with 100 g of sugar and a pinch of salt for 2 minutes. Add flour and baking powder. Squeeze the juice of 1 lemon and add it to the batter along with the zest. The batter should be slightly thicker than sour cream.
Step 2
Spread the batter evenly on baking paper. Bake for 10 minutes in a preheated oven at 200° C.
Step 3
Meanwhile, prepare the cream: whip mascarpone and yogurt with 3 tablespoons of sugar, the juice, and zest of 1 lemon.
Step 4
Once the biscuit is ready, take it out of the oven, spread the cream on top, and gently roll it up like a mother wrapping her child.
Step 5
Place the roll in the refrigerator for two hours. And be patient.
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