Lemon curd:

• Wash and zest the lemon. Juice 2 medium lemons, you need about 90 ml of lemon juice.
• Place the lemon juice and zest over a low heat.
• Whisk the eggs with the sugar until they turn a light in color. Add the eggs and sugar to the lemon juice before it gets very hot. Mix well.
• Cut the butter into pieces and add to the pan. Leave on a low heat for 10 minutes until it thickens to the consistency of a thin pudding. The cream should not boil.
• Cover with cling film and leave to cool.
• Once cooled, add the cream cheese and vanilla sugar to 200 grams (3/4 cup) of the lemon cream and mix well. Place in the refrigerator.

Sponge:

• The eggs should be at room temperature so take them out of the fridge an hour before using them.
• Melt the butter over a low heat and leave it to cool.
• Crush the red peppercorns in a mortar and pestle as best you can. Mix the flour with the ground pepper.
• Put the eggs, sugar, and a pinch of salt in a mixer bowl. Mix until the eggs turn white and triple in volume (at least) – about 10 minutes.
• Slowly add the melted butter and lemon curd. Mix for 1 more minute.
• Gently fold in the flour, using upward movements. Make sure to keep as much volume as possible.
• Preheat the oven to 180 °C (360 °F). Line a 30/40 cm (12x16 inch) baking tray with parchment paper. Pour the mixture into the tray, level it, and place in the preheated oven. Bake for 15-16 minutes, until lightly browned.
• Remove the tray from the oven and flip the sponge onto a towel sprinkled with icing sugar. Using the towel to help, roll the sponge up while still warm. Leave it to cool.
• When completely cool, carefully uncover and unroll it. Spread the lemon cream evenly, leaving a margin of about 2 cm (3/4 of an inch) at the edges. Roll the cake up as tightly as possible. Transfer to a platter.

Marshmallow:

• The marshmallow is made with Italian meringue, which doesn’t need baking as it is made with a hot sugar syrup.
• Once ready, use it to decorate the roll in an way you like, perhaps add fresh cookies. You can find the recipe here. Sprinkle with red pepper.

Enjoy!