Giraffe Neck Roulade

For the giraffe neck roulade, beat egg whites and 70 g granulated sugar until stiff. Beat yolks with 10 g granulated sugar and 1/2 package vanilla sugar until foamy.

Fold snow into yolk mixture, then divide mixture into 2 halves. Fold 35 g of flour into the first half and use it to pipe the light-colored pattern (if necessary, draw the pattern on white paper).

Bake the pattern at 180 °C top and bottom heat for 2-3 minutes. Fold 20 g of flour and cocoa into the second layer, add the rest of the light mixture if necessary.

Brush the pre-baked pattern with the mixture and bake for another 10-12 minutes. Immediately after baking, sprinkle with sugar, place baking paper on top and turn out.

Carefully remove the baking paper from the pattern side, allow to cool briefly while also covering with a sheet of baking paper so that nothing dries out or breaks.

For the cream, puree berry mix, soak gelatin, then warm with 1-2 tablespoons water and dissolve.

Stir mascarpone until creamy. Whip the cream, mix everything carefully and sugar to taste then spread on the sponge.

Roll up into a roulade. Refrigerate the giraffe neck roulade for one hour before cutting.

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