Cookwares

• Baking paper

Method

1. 1Step : Separate the egg yolks from the whites.
2. 2Step : Whisk the yolks with the sugar until the mixture turns pale.
3. 3Step : Add the sifted flours.
4. 4Step : Beat the egg whites until stiff peaks form, then gently fold them in by lifting the batter so as not to deflate them.
5. 5Step : Pour onto a baking sheet lined with parchment paper and smooth it out to form a thin rectangle about 1 cm thick.
6. 6Step : Bake for 8-10 minutes at 200°C (gas mark 6-7).
7. 7Step : Upon removing from the oven, turn out onto a clean damp tea towel, then roll the sponge up on itself, keeping the towel inside. Leave to cool like this.

Cookwares

• Baking paper

Method

1. 1Step : Whisk the brocciu with the sugar and pear brandy until very smooth.
2. 2Step : Whip the cream into chantilly, then fold it into the brocciu.
3. 3Step : Once the sponge has cooled, unroll it and spread the brocciu cream over it before rolling it up again.

Cookwares

• Baking paper

Method

1. 1Step : Whip the cream into chantilly, incorporating the sugar once the cream is halfway whipped.
2. 2Step : Cover the log with it and decorate.