INGREDIENTS (for the pistachio cream) 200g of mascarpone
100 ml of fresh cream
80 g of pistachio cream
3 g of gelatine
PROCEDURE
Prepare the mixture by whipping the egg yolks with 50 g of sugar until the mixture is light and frothy (use a whisk or a planetary mixer with a whisk attachment).
Add the pinch of salt, the milk and the oil and continue to whisk.
Add the sifted flour using a spatula and movements from bottom to top.
Separately, beat the egg whites and as soon as they start to foam, add the remaining 50 g of sugar and continue to beat until you obtain a very firm mixture, like meringue. Add the egg white mixture to the egg yolk mixture delicately, always with a spatula and movements from the bottom upwards.
Optional: if you want to get a decorated roll, put a spoonful of dough in a bowl and add the yellow food coloring; put 2 spoonfuls of dough in 2 separate bowls and add the purple food coloring in one and the green in the other (obviously you can have fun with the decoration and colors).
Line a 23 x 30 cm baking pan with baking paper. Put the colored doughs in the piping bags and have fun with the designs/patterns on the baking paper (I'm quite clumsy! but polka dots or lines can also work, you can help yourself with a stencil placed under the baking paper as a trace; remember to remove it). Put the pan in the freezer for half an hour (at least 10 minutes).
Take it and pour the mixture over the drawings and level with a spatula. Tap the pan on the counter to release any bubbles.
Bake at 180° for 15 minutes. Remove from the oven and let cool on a rack. Trim the edges with a knife if necessary.
Meanwhile, prepare the pistachio cream.
Soak the gelatin sheets in cold water. Heat 2 tablespoons of cream. Squeeze the gelatin and dissolve it in the hot cream, stirring.
Whip the mascarpone with the cream and the pistachio cream. Add the cream with the gelatin and whip.
Spread the cream on the undecorated side of the dough (always leave the baking paper). Roll it up to form a roll without a spiral, joining the extreme sides and try to seal it by securing it with the baking paper. I rolled everything up with cling film before putting it in the fridge to rest for at least two hours (even overnight is fine). I left over a small bowl of cream, because otherwise it would have overflowed from the roll.
Before serving I cut the ends to have a more defined roll. I added a flower sugar at the end.
