Lemon roll

Method

For the sponge

1. Whip the egg yolks with the lemon zest and half the sugar
2. Whisk the egg whites to stiff peaks with the other half of the sugar
3. Fold the two mixtures together without deflating them
4. Fold in the flour
5. Spread onto a baking tray to the desired thickness and bake at 200° for 6-7 minutes
6. Remove from the oven and sprinkle with the 2 tablespoons of sugar
7. Cover immediately with cling film placed directly on the surface and leave to cool

For the lemon cream

1. Combine the milk with the lemon juice and add the lemon zest and vanilla pod to infuse
2. Bring to a low heat
3. Separately, combine the egg yolk, sugar and starch
4. Strain the hot milk over the yolk mixture and return it to a low heat until thickened.
5. Once the desired consistency is reached, remove from the heat, cover with cling film on the surface and leave to cool.

ASSEMBLING THE DESSERT

1. Remove the excess sugar from the cooled sponge. Spread a layer of cream over the entire surface. Roll up tightly. Trim the edges and dust with icing sugar

Recipe by pastry chef Mattia Albertin