Gently unroll the cooled sponge cake.
Spread a thin layer of lemon curd over the entire surface, then a thin layer of mascarpone cream.
Roll the log up tightly without squashing it.
Place it on a serving platter.
5️⃣ Finishing & Decoration
Dust with powdered sugar, drizzle lemon curd over the top, and pipe a few rosettes of mascarpone cream.
Decorate with thin lemon slices and mint leaves.
Refrigerate for at least 1 hour before serving to allow the cream to firm up.
💡 Tips & Tricks
• Roll the sponge cake as soon as it comes out of the oven to prevent it from cracking.
• Use a silicone mat or a non-stick baking sheet for easy unmolding.
• Let the lemon curd cool completely before spreading it.
• For a lighter version, replace some of the mascarpone with cream cheese.
