COCOA ROLL WITH WHITE CHOCOLATE

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• Pour the eggs into a bowl with the honey and sugar.

  Beat with electric beaters until smooth and creamy.

  Sift the cocoa and flour and add them to the mixture a little at a time, mixing with a spatula from the bottom upwards to not deflate the mixture.

  Add the sifted baking powder.

  When all the ingredients are completely combined, turn on the oven to 400°F in static mode and wait for it to reach temperature.

  Pour the mixture into a silicone baking mat. Or, if you don’t have one, into a tray lined with parchment paper.

  Bake for only 10 minutes as it should be very soft.

  Once the base of the roll is baked, cover with a sheet of parchment paper, roll it on itself, and let it cool completely.

  While the cocoa base cools, let’s prepare the filling.

  First, melt the white chocolate in a bain-marie or microwave and let it cool.

  In a bowl, combine the mascarpone, cream, and sugar, and whip until you get a soft and firm cream.

  Add the previously melted white chocolate and mix with a spatula with movements from the bottom upwards to not deflate the mixture.

  Once the sponge cake is cold, fill the roll with a layer of cream and roll it on itself. In my case, I put a lot of filling, so it came out as half a roll of sponge cake; if you make a lower filling, you will be able to make more rolls of sponge cake.

  Place the dessert on a tray and dust with powdered sugar or, as in my case, decorate the roll with white chocolate cream, chocolate shavings, and white chocolate squares.