Pink Cake Rolls with Mascarpone and White Chocolate Cream

For the decorating paste (pattern):

1. Melt the butter and cool slightly.
2. Whip the egg white and icing sugar with a mixer until the mixture increases in volume and soft peaks begin to form. Add the sifted flour and fold with a spatula. Follow with the melted butter and mix again until homogeneous. Finally colour with food colouring to the desired shade.
3. Cover the paste with cling film and leave in the fridge until the butter firms up — about 2 hours.
4. Prepare a baking tray measuring 40×32 cm. Cut baking paper to the same size.
5. Prepare a piping bag and two nozzles. I used Wilton nozzle No. 44 for the bands and Wilton No. 3 for the lines.
6. Fill the piping bag with the firmed-up paste and first pipe bands diagonally on the baking paper, spaced apart from one another.
7. Change the nozzle and pipe the lines close to one side of the bands.
8. Leave the paper with the finished pattern in the freezer.

Note: A sufficiently flat space must be secured in advance in the freezer, big enough for the size of the baking paper.

For the sponge sheet:

1. Heat the oven to 200°C.
2. Mix and sift the flour and 20 g of the cornstarch.
3. Beat the egg yolks with the vanilla sugar until the mixture lightens and thickens.
4. Mix the egg whites with the icing sugar, a pinch of salt and the remaining 20 g of cornstarch. Beat with a mixer on medium speed until the volume doubles and soft peaks form. The meringue prepared this way is more stable.
5. Add 1/3 of the egg white mixture to the beaten yolks and mix carefully.
6. Pour the yolk mixture into the remaining egg whites.
7. Fold carefully with a spatula.
8. Sift the flour and cornstarch again over the mixture.
9. Fold carefully until homogeneous.
10. Take the baking paper with the pattern out of the freezer and place it in the baking tray.
11. Pour the sponge mixture over the paper with the pattern.
12. Smooth carefully over the whole surface.
13. Bake the sheet in the preheated oven at 200°C for 12 minutes. After removing it from the oven, leave for 2-3 minutes to cool.
14. Prepare 3 pieces of cheesecloth or kitchen towels the size of the baking tray or a little more. Wet them with cold water and wring out very well. They should remain slightly damp.
15. Place one piece of cheesecloth on the work surface.
16. Run a knife along the border of the sponge sheet with the tray to release any stuck parts. Turn the tray out onto the damp cheesecloth.
17. Remove the baking paper carefully from the sheet.
18. Divide the sheet into two equal parts lengthwise.
19. Place a second piece of damp cheesecloth on the work surface. Move one part of the sheet onto it, turning it over so the pattern is on the underside.
20. Together with the damp cheesecloth, roll the sheet into a tight roll.
21. Do the same with the second half of the sheet and the third piece of cheesecloth. Leave the rolls like this for 15 minutes. Meanwhile prepare the cream.

For the cream:

1. Melt the white chocolate over a water bath.
2. Beat the mascarpone briefly with a mixer or spatula until creamy. Add the melted white chocolate and stir with a spatula until homogeneous. Set aside 150 g of this mixture to be used for decoration.
3. Add the rose jam to the remaining cream.
4. Stir until evenly distributed in the mixture.

Note: If the rose jam has more syrup, it needs to be strained so it does not thin the cream too much. I do not add sugar to the cream, as it is contained in the white chocolate and the jam, which give enough sweetness. If needed, however, icing sugar can be added to taste.

Assembly:

1. Unroll the cheesecloth-wrapped rolls.
2. Divide the cream into two equal parts and spread it over the whole surface of the two sheet halves.
3. Roll into tight rolls. Trim the ends of the rolls to even them out.
4. Cut each roll into 4 pieces. This gives a total of 8 small rolls from the two rolls.

For decoration:

1. Place the reserved 150 g mascarpone and white chocolate cream in a piping bag with an open star nozzle.
2. Pipe rosettes on the surface of the rolls.
3. Decorate with the candied and dried rose petals, which have different shades of pink.

Store the rolls in a tightly closed container in the fridge.