- 120 g type “00” white flour
- 120 g caster sugar
- 4 eggs at room temperature
- 1 untreated, unwaxed lemon
- 1/2 tsp baking powder
- 100 g raspberry jam
- 200 ml fresh lactose-free cream
- 125 g fresh raspberries
- icing sugar
With an electric whisk, beat the egg yolks in a bowl with the sugar and the grated zest of the lemon for about 10 minutes until the mixture is light in colour and frothy. Whisk the egg whites and combine, in several steps, folding in with upward motions. Sieve the flour and baking powder and stir into the mixture very gently.
Line a rectangular tray with baking paper and distribute the mixture into the tray in an even layer, 1 cm thick. Bake in the oven at 220°C for around 9-10 minutes. Remove from the oven and turn the biscuit out onto a tea towel lightly sprinkled with caster sugar.
Remove the baking paper by moistening it with a brush dipped in water and cover everything with new paper. Roll up the biscuit dough – while still hot – and position it so that the end of the roll is near the bottom. Allow to cool completely.
Open up the roll, discard the paper and tea towel and fill with the jam, spreading it on with a tablespoon. Roll it all up again and place on a plate. Wrap the dessert in cling film and leave to stand for 30 minutes. Whip the cream and spread onto the surface of the roll. Decorate with the raspberries and sieved icing sugar and serve.