Marangoly roll with mascarpone and whipped cream

Ingredients:

for meringolo roll
• egg whites – 4 PCs,
• sugar – 180 g
• vanilla sugar – 10 g
for butter cream with mascarpone
• Mascarpone cheese – 150 g,
• cream (35%) – 100-150 ml,
• powdered sugar – 3 tablespoons
• canned apricots, peaches (or other fruit) – 70-90 g,
• bitter chocolate – 30-50 g
Preparation:
Carefully separate the whites from the yolks. Place the whites in a clean bowl, pre-dry it from excess moisture and grease. Whisk the egg whites until soft, add the sugar and vanilla sugar, continue whisking until done. You should get a thick dense mass that rollover does not come out from the bowl. For a more refined taste to the meringue, add the ground hazelnuts and mix. Line a baking tray and place the whites in a thick layer in the shape of a rectangle. Preheat the oven to 180 degrees and bake the meringue for about 15 minutes until the mixture on top becomes a light Golden color and the inside will remain soft. After baking, remove the parchment with meringolo cake and let it cool. Carefully separate the whites from the yolks. Place the whites in a clean bowl, pre-dry it from excess moisture and grease. Whisk the egg whites until soft, add the sugar and vanilla sugar, continue whisking until done. You should get a thick dense mass that rollover does not come out from the bowl. For a more refined taste to the meringue, add the ground hazelnuts and mix. Line a baking tray and place the whites in a thick layer in the shape of a rectangle. Preheat the oven to 180 degrees and bake the meringue for about 15 minutes until the mixture on top becomes a light Golden color and the inside will remain soft. After baking, remove the parchment with meringolo cake and let it cool. While the meringue is cooling, prepare butter cream with mascarpone. Pre-chill the bowl with the beaters from the mixer. Whisk chilled cream on medium speed until soft peak. Batch add powdered sugar and whisk again. Heat the mascarpone cheese to room temperature. Connect with the cream cheese and mix until smooth. Evenly apply the cream on the cooled meringue. Put the fruit pieces (you can use any seasonal berries and fruit) and roll the cake roll. Place on large platter seam side down and refrigerate. For decoration of the finished loaf, use a cream that was left, and petrusite chocolate.