Mix the gelatin with 3 tablespoons of mascarpone and add the rest of the cream.
Whip the cream firmly and add to the mass.
Unroll the roll, spread it with the prepared cream, leaving a free edge.
Roll up the rolled pastry again and let it cool for about 3 hours.
Before serving, sprinkle the roll with a thick layer of powdered sugar and cut it into slices of equal thickness.
Garnish with slices of thinly sliced lemon.
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