Poppy seed Mascarpone Roulade

Cook Time 40

Servings 1 roulade

First, separate the whites from the yolks. Mix the yolks with the sugar, lemon zest and a little vanilla flavor to get a creamy texture. Stir in the poppy seeds.
Beat the egg whites until stiff and mix it slowly and gently into the yolk mixture.
Then pour the mass onto a baking sheet with baking paper and bake at 200 degrees for up to 13 minutes until slightly browned.
After removing the baking tray from the oven, wait a bit for it to cool down, but while still warm roll it with baking paper on into roulade and leave it to cool completely. (you can wrap it in a clean kitchen cloth to secure it better).
Whip the mascarpone cheese first to soften it a bit, then whisk the cream separately and slowly add it into the mascarpone.
Unroll the roulade, remove the baking paper and spread with mascarpone cream and wrap it up tightly. Then let it harden and put it in the fridge for a few hours, preferably overnight.
Melt the white chocolate and drizzle it with a spoon or pipe it with a bag over the top and leave it again for a while for the chocolate to harden. Then cut and serve.