Sweet mascarpone roulade with bananas and a dough full of bunnies.
No. of servings
Pre-draw bunny patterns on baking paper. You can use a hare shaped cutter. Put the paper in the baking sheet.
egg white 5 pcs
Beat the egg whites until they are foamy.
pastry flour / soft flour 3.5 oz (100 g)
Add flour and snow from egg whites to the yolks.
cocoa powder 1 tbsp
Separate 3 tablespoons of the dough into a smaller bowl. Add cocoa. Mix well.
Put the cocoa dough into a pastry bag. Presst the dough on pre-drawn patterns.
Bake the prepared patterns for 2 minutes at 670°F (355°C) F (355°F (180°C) C) C. Pour the rest of the dough evenly on the baked patterns.
Bake for 8 minutes at 180 °C.
Immediately after baking roll the dough into a wet kitchen towel with baking paper.
Beat room-temperatured butter with sugar until creamy.
mascarpone 10.5 oz (300 g)
Add mascarpone. Whip to a fine cream.
After cooling, remove the baking paper.
Spread the roulade with cream, fill with fruit (strawberries, banana, etc.) and roll back.