Without rolls

Making of:

Pour 2 tablespoons of water over the gelatin and after a few minutes, dissolve it on low heat. Add the melted gelatin to the warm fruit mixture, stir and leave to cool.

Biscuits:
Prepare a larger oven tray 42×32 cm or similar surface and cover with baking paper. Clean the mixing bowl and the whisks of the mixer with alcoholic vinegar.

First beat the egg whites at medium speed for about 1 minute. Then gradually add sugar and vanilla and increase the speed of the mixer to maximum. Add the sugar in 3 batches and beat until the mixture becomes completely smooth, i.e.

until all the sugar crystals have dissolved. This process can take about 20 minutes (check the mixture by pinching a little between your thumb and forefinger and if you don’t feel sugar crystals, it’s the end of mixing).

When the mixture has become completely smooth, reduce the speed and add the lemon juice and thickener and mix everything very briefly. Spread the mixture in a lined tray, sprinkle with almond leaves and bake in a preheated oven at 150°C for about 30 minutes (if the oven is stronger, shorten the baking time and vice versa).

While the crust is baking, prepare another sheet of baking paper and sprinkle it with powdered sugar. Take out the baked crust and, if necessary, lightly run a knife along the edges to separate it from the baking sheet and carefully transfer the upper side to paper with powdered sugar. While the crust is cooling, prepare the cream.

Cream of mascarpone cheese and vanilla: Mix sweet cream, powdered sugar and vanilla. Combine with mascarpone cheese.

*Slightly separate the baking paper from the biscuit and spread the cream evenly on the cooled crust, and apply the fruit jelly with a spoon or using a plastic bag for decoration. Carefully roll up so that the length of the roll is longer than the side of the biscuit and leave it to cool for a few hours before serving.