INGREDIENTS (for the cocoa biscuit dough, 30 x 40 pan)
70 g of 00 flour
6 eggs
100 g sugar + 60 g
70 g of rice oil (I always use this, in the original recipe seed oil)
2 g baking powder
35 g of cocoa
red gel food coloring
INGREDIENTS (for the pistachio cream) 380 g of mascarpone
200 g of fresh cream
120 g pistachio cream
fresh strawberries (optional)
PROCEDURE
Separate the yolks from the egg whites. Beat the egg whites with 100 g of sugar until stiff.
Beat the egg yolks with 60 g of sugar. Gently add 1/3 of the beaten egg whites with a spatula. Add the oil, the sifted flour with the yeast and all the other beaten egg whites.
Divide the mixture into 2 parts. In a bowl add the sifted cocoa and mix gently.
In the other part of the mixture, add the red food coloring and mix (I took a small part and colored it a deep red to use for the little hearts).
Line the pan with parchment paper or the pans if you are making two different ones like I did.
Under the paper you can insert a sheet printed with the hearts to use as a trace (to be removed before baking); or you can draw the hearts with the pencil on the paper and then turn it over so as not to put the food in contact with the ink; or you can do it freehand.
Fill the piping bag with the red mixture (and then with the cocoa mixture) and draw the hearts (it is not necessary to do it near the edges that will be rolled). Bake for 10 minutes at 170°. Remove from the oven and pour the mixture of the opposite color on top. Put back in the oven and cook for about 20 minutes.
Without letting it cool, wrap it in cling film so that the dough remains moist and does not dry out (so you can roll it up).
Whisk all the ingredients for the cream together with the whisk.
Once the biscuit dough has cooled, you must remove the film and the paper. The part with the hearts must remain upside down. Spread the cream leaving the edges free. If you want, arrange the strawberries in a row, washed, dried and with the ends cut so that they have more or less the same circumference.
Roll up your roll, cut the ends so that it is more regular and wrap it in cling film. Place in the refrigerator.
