Strawberry jam roll - Bonne Maman

Steps

1. In a mixing bowl, combine the egg yolks with granulated sugar and flour.
2. Whip the egg whites until stiff peaks form and gently fold them into the mixture.
3. Add a few drops of liquid vanilla.
4. Spread the batter evenly on a large baking tray lined with parchment paper. Sprinkle with crushed pistachios.
5. Bake for 10 minutes in a preheated oven at 180°C (350°F).
6. After baking, cover the sponge with a slightly damp cloth and let it cool. This will make it more flexible for rolling.
7. Once cooled to room temperature, cut strips about 6 cm wide.
8. In a bowl that has been chilled in the refrigerator, whip together heavy cream and mascarpone until stiff.
9. Once the whipped cream is ready, add a few drops of liquid vanilla and powdered sugar. Whisk one last time to incorporate everything. Keep refrigerated until assembly.
10. Spread mascarpone cream over the sponge strips, then add Bonne Maman strawberry jam.
11. Roll the first strip onto itself, then continue with the others to form a beautiful spiral.
12. Use fresh strawberries and the remaining mascarpone cream to decorate your cake.