Steps

• Beat the eggs in a stand mixer or with an electric hand mixer together with the sugar, a pinch of salt and the flavorings.

  After about 15 minutes, fold in the sifted flour and the cornstarch by hand with a spatula, in three additions, using gentle folding motions from the bottom to the top.

  Pour the batter into a baking pan previously lined with wet parchment paper.

  Bake in a preheated static oven at 356°F (180°C) for 15-20 minutes, or until golden.

  Remove from the oven and immediately invert onto a clean kitchen towel. Gently remove the parchment paper and roll up tightly with the towel; let cool completely.

• Wash the citrus fruits well and dry them with kitchen paper. Grate the zest into a glass bowl.
  Juice all the chosen citrus fruits, strain the juice through a fine-mesh sieve into a bowl and set aside.
  Add the eggs and sugar to the citrus zest and whisk well with a whisk.
  Dissolve the starch in the citrus juice, then add it to the egg mixture and mix well.
  Place a saucepan with a little water on the stove, set the bowl on top (bain-marie) and cook until the cream is thick and reaches 180°F (82°C). Let cool to room temperature.

• Split the vanilla bean and scrape out the seeds. Alternatively, grate the lemon zest into the milk.
  Heat the soy milk with the empty vanilla pod.
  In a bowl whisk together the egg yolks, the sugar, the vanilla seeds and finally the starches.
  When the milk reaches a boil, add the egg mixture to the soy milk.
  Cook for about 1 minute, stirring with a whisk.
  Remove from the heat and pour into a cold bowl. Cover with plastic wrap directly on the surface and cool in an ice bath. Transfer to the refrigerator until ready to use.

• Pour the cream into a bowl. Scrape the vanilla seeds from the pod and add them to the cream. Start whipping and add the powdered sugar. Whip until the cream is glossy and semi-whipped.

• Add the citrus curd to the pastry cream and mix with a whisk.

  Then add one-third of the whipped cream, folding in with a spatula using gentle motions from the bottom to the top to avoid deflating it.
  Once incorporated, add the remaining cream using the same method.
  Keep refrigerated, covered with plastic wrap on the surface, until ready to use.

• Carefully unroll the sponge sheet and cut it in two. Spread half of the citrus diplomat cream over one half of the sponge and roll up gently.
  Wrap in plastic wrap and chill overnight in the refrigerator or for a couple of hours in the freezer.
  Remove the plastic wrap, place on a serving plate and spread the remaining cream on top.
  Remove the golden crust from the other half of the sponge and crumble it.
  Decorate the citrus mimosa roll with the crumbs, a few dollops of cream and slices of citrus.