Summer berry roll

A roll filled with summer berries and mild white chocolate mascarpone cream. Summer, lightness, mildness, and creaminess in a bite. It is especially good the moment when the last strawberries of the season meet the first blueberries and raspberries. Beautiful, easy to make, full, airy, mild, and so special. 

10 medium eggs, separated
100 g light brown sugar
vanilla powder or seeds from 1/3 pod
110 g wheat flour
pinch of sea salt
3 tbsp icing sugar

filling:
200 g good white chocolate
200 ml sweet cream
500 g mascarpone 
vanilla powder
pinch of sea salt

filling:
blueberries, raspberries, strawberries - together or individually

Before baking, pour cream into a pot and heat until the first bubbles begin to appear. Add the chocolate, leave for 1 minute, and mix. Pour into another container, put cling film on top (directly on the chocolate) and cool to room temperature and then in the refrigerator.

Heat the oven to 190°C. Line a 30 x 40 cm pan with baking paper.

Beat the eggs with sugar and vanilla, until light in color, the sugar has dissolved and the mass has tripled. It takes around about 10-12 minutes. Sift in flour and salt and mix. Bake for about 13-14 mins, until lightly browned and a skewer inserted comes out clean.

While the sponge is baking, prepare a tea towel (the size of the cake) by sifting icing sugar on it. When the cake is ready, turn it upside down onto the prepared tea towel. Slowly peel off the baking paper, but leave it on top. Roll the cake tightly with the towel. Leave until cool.

While the roll is cooling, put the mascarpone, vanilla, and salt in a bowl and whisk (using a balloon whisk) gently for a few seconds so that it loosens up and is spreadable. Pour in the white chocolate and whisk on medium speed until the cream is spreadable (this will take a minute or two).

Unroll the cake, spread it with most of the cream, and top with some berries. Roll it up. Decorate with the remaining cream and berries. I like to put the cake in a sealed container in the fridge for a few hours or even 24 hours for the flavors to really soak in.