Ingredients
- 4 eggs : they give structure and lightness to the dough.
- 120 g of sugar : to sweeten the base of the roll.
- 100 g of 00 flour : ideal for obtaining a soft dough.
- 1 teaspoon baking powder : helps the dough rise.
- 250 g of mascarpone : gives creaminess to the filling.
- 100 g of icing sugar : to sweeten the cream and decorate.
- Juice and zest of 2 lemons : they add freshness and aroma to the dessert.
- 1 teaspoon vanilla extract : enriches the flavor of the cream.
Necessary Tools
- Electric whisk or planetary mixer : to whip eggs and cream efficiently.
- Rectangular baking pan (approximately 30×40 cm) : for baking the biscuit dough.
- Parchment paper : makes it easier to remove the cooked dough from the pan.
- Silicone spatula : useful for spreading the cream evenly.
- Bowls of various sizes : for mixing ingredients separately.
- Fine grater : to obtain the lemon zest without the bitter white part.
Instructions
Tips for Choosing Ingredients
- Lemons : prefer organic, untreated ones, especially when using the peel, to avoid pesticide residues.
- Mascarpone : make sure it is fresh and of good quality, as it directly affects the creaminess of the filling.
Notes
- Flour : sift the flour together with the yeast to avoid lumps and ensure a smooth dough.
- Eggs : use them at room temperature to make whipping easier and obtain a more voluminous mixture.
Basic Recipe of Lemon and Mascarpone Log
Biscuit Dough Preparation
To obtain a perfect lemon and mascarpone log , start from the soft and flexible base:
- Beat the eggs and sugar
- In a large bowl, beat 4 eggs with 120 g of sugar until light and fluffy. This step is essential to ensure a soft texture.
- Incorporate the dry ingredients
- Sift together 100g flour and 1 teaspoon baking powder . Gradually add to the egg mixture, stirring gently with bottom-up movements.
- Bake the biscuit dough
- Line a rectangular baking pan with baking paper and pour in the mixture, leveling it with a spatula.
- Bake in a preheated oven at 180°C for 10-12 minutes, until the surface is lightly golden.
- Roll up the base
- After baking, turn the dough out onto a damp cloth. Carefully remove the parchment paper and immediately roll the dough up with the cloth. Let cool completely.
Preparation of Lemon and Mascarpone Cream
- In a bowl, whip 250 g of mascarpone with 100 g of icing sugar .
- Gradually add the juice and zest of 2 lemons along with 1 teaspoon vanilla extract .
- Mix until you get a smooth and homogeneous cream.
Assembling the Log
- Unroll the cooled base, spread the lemon and mascarpone cream evenly and roll again.
- Decorate with icing sugar and lemon zest for a fresh and elegant touch.
Now your lemon and mascarpone log is ready to be enjoyed!
Preservation and Maintenance of the Lemon and Mascarpone Log
How to Store Fresh Log
The lemon and mascarpone log must be stored with care to maintain its freshness and consistency intact:
- In the refrigerator
Store the log in an airtight container or wrapped in cling film. In the refrigerator it will keep perfectly for 2-3 days. - Avoid exposure to air
Protecting the cake from air is essential to prevent the biscuit dough from drying out or the cream from losing its softness.
Freezing the Log: Is It Possible?
If you want to prepare the lemon and mascarpone log in advance, you can freeze it following these tips:
- Freezing Properly
Wrap the log in cling film and then in aluminum foil to avoid freezer burn. - Slow thawing
Transfer the log from the freezer to the refrigerator at least 6 hours before consuming it. Avoid thawing at room temperature to preserve the consistency of the cream.
Transport Tips
If you need to bring the lemon and mascarpone log to a party or picnic:
- Use a cooler bag to keep it cool, especially in the warm months.
- Transport it in a rigid container to avoid damage to the shape or decoration.
By following these simple tips, your lemon and mascarpone log will be perfect, even after several hours or days. Storing it in the right way ensures that it always remains fresh and delicious.
