Gluten-free roll with mascarpone



5 eggs
120 g icing sugar
2 spoons Carla cocoa powder
baking paper
shredded coconut


500 g mascarpone
1 curd
1 vanilla sugar
1 whipped cream
fresh fruit


Tip! This recipe needs a heated oven to the maximum, and because it is very fast, it pays the roll to bake some meat so that it does not need to "melt" to just a few minutes.

Put a baking paper on a large shallow plate (it is necessary!), Then thoroughly wipe the paper with butter and squeeze the coconut. Mix yolks, sugar and cocoa in the bowl. From the egg whites we squeeze the tough snow and gently mix it in the bowl. We spread the mass on a sheet of paper and put it in the oven to the maximum. Bake for exactly 8 minutes! After eight minutes, we immediately remove and take off the paper with a sponge from the plate so that it does not "slip" from the bottom of the hot plate - the sponge would then break. Let's cool down.

During cooling, we prepare a cream. Put Mascarpone together with cottage cheese into a bowl and beat with vanilla sugar. Finally, smoothed cream. And let the refrigerator cool for 30 minutes.

Bake the roasted and cold plate and sprinkle with fresh fruit, then roll into a roll and let it solidify in the fridge.

  • 50 minutes - Carla 50 minutes
  • Medium - Carla Medium

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