Preparation for the Sugar-Free Yogurt Cream Roll

• Let’s start with the preparation of the roll, separate the egg whites from the yolks and place them in two separate bowls.
  With an electric whisk, beat the egg whites until stiff and set them aside.
  In the other bowl, beat the yolks well with the yogurt using the whisk, add the grated lemon zest and 4 drops of sweetener, if you’re not on a diet use 1/4 cup of sugar instead, always working with the whisk.
  Add the sifted flour, mix it well with the whipped yogurt and yolks, then gradually add the egg whites, mixing from bottom to top to avoid deflating them.
  Pour the mixture onto a rectangular baking tray lined with parchment paper, level the surface well with a spatula, until reaching a thickness of about 1/5 inch.
  Bake in a preheated static oven at 390°F for about 8-10 minutes.

• Meanwhile, as the roll bakes, prepare the yogurt milk cream, I used the Thermomix : place the milk, flavoring, and cornstarch in the Thermomix bowl, activate speed 5 for a couple of seconds, then set to 194°F at speed 3 for about 6-8 minutes, at the end of cooking add the yogurt, increase to speed 5 to mix the ingredients well.
  If you don’t have a Thermomix, proceed on the stovetop as follows: in a small pot, add half of the milk, sift in the cornstarch or flour, mix well to avoid lumps (add sugar if you’re not on a diet) and heat everything over medium heat, mix well then add the other half of the milk, sweetener, and vanilla flavoring. Continue stirring until the cream thickens, finally add the yogurt, stir again, pour the cream into a glass container, and then store it in the fridge covered with plastic wrap.

• When the roll is cooked, remove it from the oven, immediately take it out of the tray by placing it with the parchment paper on a clean kitchen towel. Remove the parchment paper and with the help of the towel, roll the dough while it’s still warm, then place it in the fridge to cool.
  Once cooled, unroll it from the towel and place it on a sheet of parchment paper, spread and level the yogurt milk cream well. Roll it up nicely using the parchment paper, seal the edges well and place it back in the fridge to cool for a couple of hours.

  

• Take the roll from the fridge, trim and even the two ends then decorate it with a dusting of unsweetened cocoa, placing a teaspoon in the center of the roll, slice and serve cold, with fresh seasonal fruit and a few sprigs of mint.

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