Sponge Cake Roulade with Mascarpone and Cherry Filling

For the sponge cake roulade with mascarpone-cherry filling, first preheat the oven to 180 °C top/bottom heat. Cover a baking tray with baking paper.

Separate the eggs for the dough. Whisk the egg yolks with 2/3 of the sugar and the vanilla sugar until light and creamy. Beat the egg whites with the lemon juice until stiff, adding the remaining sugar. Add the beaten egg whites to the egg yolk mixture and fold in. Sift the flour and cornstarch with the cocoa powder over the top and gently fold in. Pour the mixture onto the prepared baking sheet, smooth it out and bake in the oven on the middle rack for 10-12 minutes.

Sprinkle a large kitchen towel with sugar. Remove the sponge cake, carefully turn it out onto it, brush the baking paper with cold water and carefully peel it off the dough. Immediately roll up the sponge cake with the help of the kitchen towel and let it cool.

For the filling, wash the cherries, drain and pit them. Mix the mascarpone with the sugar until smooth. Whip the whipped cream with the cream stiffener and vanilla sugar until stiff and fold in. Carefully spread out the cooled sponge roll again and spread with the mascarpone whipped cream. Spread the cherries in the front third as a line on top and roll up the roll again with the help of the tea towel. Cover the sponge roll and chill for at least 3 hours.

For the garnish, chop the dark chocolate. Half of the whipped cream

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