Pineapple Swirl Roll

Instructions

1. Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the eggs with salt and sugar for about 8 minutes until fluffy.
3. Gently fold in the flour with a spatula and spread the batter onto the prepared baking sheet.
4. Bake for approximately 10 minutes, then let the sponge cool on the baking sheet for 10 minutes.
5. Transfer the sponge onto a kitchen towel, remove the parchment paper, and roll it up with the towel. Let it cool completely.
6. Break the white chocolate into pieces, pour in the cream, and microwave in 10-second intervals until melted. Let it cool and chill for at least 6 hours in the fridge.
7. Once chilled, add mascarpone cheese to the chocolate mixture and beat until fluffy.
8. Unroll the sponge and spread the cream over it, leaving about 1 inch without cream along one longer side.
9. Arrange pineapple slices along the other side and roll up the sponge.
10. Chill the roll in the fridge.
11. For the glaze, pour cream over the white chocolate and melt in the microwave. Let it cool and decorate the chilled roll with the cooled glaze.