Ingredients
Instructions
Heat the cream with egg liqueur and let the broken white chocolate melt in the warm mixture while stirring occasionally. Then let it cool and refrigerate overnight. The next day, whip with stabilizer and lightly whip Mascarpone.
In a bowl, whip the egg whites with sugar and a pinch of salt with a hand electric mixer until stiff peaks form, then fold in the sifted flour and finally mix in the cocoa with a spatula. Spread on a large baking sheet with low edges (inner dimensions 42x32cm), lined with parchment paper and buttered for extra security. Bake for 12 minutes at 180 degrees.
Spread the cooled sheet with cream. Roll up and simultaneously remove the parchment paper and gently tighten. Let the finished roll stiffen in the refrigerator and before serving, you can sprinkle with powdered sugar.
I decorated it with edible daisy flowers for a test. You can use any edible flowers. Lightly whisk the egg white with a fork to disrupt its structure but not create unwanted bubbles. Using a small brush, coat the flowers with egg white from top and bottom and dust with powdered sugar several times. Place on parchment paper dusted with sugar, arrange the petals with a pin, and let them dry completely at room temperature. I took advantage of the sunlight and let them sunbathe for a while.
