Making of:
Add the vinegar, liqueur and mix in the oil in a light stream. Grease a 40×30 cm baking sheet with butter and cover with baking paper; pour the mixture and bake at 180 degrees. About 20 minutes (adjust the temperature and baking time to your oven). When the biscuit is baked, take it out immediately, roll it up together with baking paper and leave it to cool. Raspberry
filling Chop (mash) fresh or frozen raspberries to get 250 ml of puree, separate a little and mix with the stock and sugar. Put the rest on the stove and when it heats up, stir in the mixture and cook the jelly. Add a cube of butter to it while it is still warm. If the biscuit is cooled, carefully unroll and remove the baking paper. Spread with raspberry jelly.
Cheese and lemon filling:
Mix egg yolks with powdered sugar and steam for about 10 minutes while stirring until it thickens nicely. Cover the surface of the cream with transparent film and leave to cool. Mix mascarpone with 2 spoons of powdered sugar, add lemon juice and grated lemon peel, mix and combine with cooled egg yolk cream.
Separately mix 150 ml of whipping cream and mix with the previous mixture, briefly mix until everything is well combined… also prepare 5g (1/2 bag) of gelatin, which you will prepare according to the instructions on the bag and mix into the cream at the end, but judge for yourself whether the cream is firm enough for you and whether gelatin is needed, in more detail in the note.
Spread 2/3 of the filling (the rest is left for the final layer) over the raspberry jelly and roll as carefully as possible, without pressing because there is a lot of filling so that it does not leak. Put a wider layer of nylon foil under the roll and finally wrap the roll in it, by wrapping the roll like a candy, i.e. on the left and right sides of the roll you will tie the foil and secure the roll and leave it to cool for a few hours in the fridge. The roll packed in this way will have a nice and round shape.
When the roll is sufficiently cooled, unpack it, melt 100 g of milk chocolate and cream, cool and mix with the remaining third of the cream. Coat the roll, decorate as desired. You can cover the roll with only ganache glaze.
* Notes for the filling with cheese and lemon:
Due to the different types of cream used, the length of the whipping or the cheese spread, the filling may turn out thinner. In this case, prepare 5 g of ground gelatin according to the instructions on the bag (for 5 g of gelatin: pour 2 tablespoons of cold water, let it swell for 5 minutes and dissolve it on low heat) First add a
couple of spoons of cream to the melted gelatin and mix well, then add it to the rest of the cream and mix or mix by hand. Leave the cream in the fridge for about 1 hour so that it hardens a bit, and then fill it.
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