Pour on a silicone plate or on a baking sheet covered with baking paper (35 by 25 cm).
Level the surface with a spatula and bake for 8 minutes in a preheated oven at 180°C. Heat the syrup ingredients.
In a bowl, mix the mascarpone, cream cheese and sugar. Wash the strawberries, dry them, hull them and cut them in half.
Take the biscuit out of the oven, lay a damp tea towel over it. Flip the biscuit using a plate.
Remove the silicone plate. Brush the biscuit with the hot syrup. Roll the biscuit in the damp cloth. Let cool for 30 minutes.
Unroll the cake, spread the cream with a spatula. Arrange the strawberries on the surface.
Roll up the biscuit and put it in the fridge for at least 1 hour. Serve with strawberries. This cake will keep for 2 days in the fridge in an airtight container.
ADVERTISEMENT
