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First of all, prepare the biscuit dough: start by whipping the eggs very well with the sugar, beating them for at least 10 minutes, until the mixture is light and well swollen.
Add the sifted flour and yeast and the lemon zest and mix pinao, so as not to disassemble the eggs too much.
Transfer the dough to the oven tray lined with parchment paper, then level the surface well with a spatula and cook for about 10 minutes in a preheated convection oven at 200 °.
Once cooked, take it out of the oven, cover with a second sheet of parchment paper, overturn it on the work surface, gently remove the first sheet and, while it is still hot, roll it around the second sheet, gently: let it cool like this, well rolled up.
In the meantime, wash the cherries and pit them (you can leave some with stone and stalk for decoration, if you want).
Also prepare the cream: pour mascarpone and cream very cold from the fridge into a bowl, add the icing sugar and the seeds of the vanilla bean and whisk until you get a firm and well whipped cream.
At this point, retrieve the biscuit dough (make sure it is very cold, or the cream will melt), open it gently and fill it with cream (you can keep a little for decoration), cherries and slices of almonds, then roll the biscuit dough around again stuffed and, if you want, cut the side edges (irregular and less stuffed).
The cherry roll is ready: leave it to rest in the fridge for at least 1 hour, then decorate it as you like with icing sugar, sprigs of leftover cream and cherries.