Swiss Roll (Roulade)

Sponge:

1. Separate the egg whites from the yolks. Beat the yolks with sweetener over a double boiler until they reach the thickness of semolina porridge.

2. Remove from heat and continue whisking until cooled.

3. Beat the egg whites until stiff peaks form, about 10 minutes.

4. Gently fold the egg whites into the yolk mixture with a spatula.

5. Preheat the oven to 180°C (356°F).

6. Line a baking sheet with parchment paper and grease it with butter (on a silicone mat, my mixture stuck for some reason). Spread the batter evenly, place in the oven, and reduce the heat to the minimum. Bake for 20–25 minutes, keeping an eye on it to avoid burning.

7. Remove from the oven, carefully peel off the parchment, roll the sponge, and leave to cool.

Cream:

1. Beat 4 egg yolks over a double boiler as for the sponge. Add 7 tablespoons of sweetener.

2. Remove from heat and gradually add pieces of butter while continuing to whisk. The cream is ready.

Berry Filling:

Blend the cranberries with 10 tablespoons of sweetener until smooth.

Assembly:

1. Unroll the cooled sponge, spread with cream, then with the cranberry filling, and roll back up.

2. Decorate the roll with the remaining cream.

Enjoy your dessert!