Roulade with mascarpone cream and berries

1. Prepare two bowls and separate the yolks from the whites.
2. Pour the yolks into one bowl, add the sugar (icing sugar + vanilla) and whisk until smooth.
3. Pour the whites into another bowl, add a pinch of salt and beat the whites in another bowl until stiff.
4. Add a third of the wheat to the yolk mixture, then add a third of the whites. Fold slowly and gently.
5. Repeat step 4 until you get a mixture (white streaks are fine!).
6. Place a sheet of baking paper on a baking tray and spread the roulade mixture on the baking paper. It's a very thin layer!
7. Bake at 180°C for about 8 minutes.
8. While baking, prepare a tea towel and sprinkle with icing sugar.
9. When the roulade is ready, place the tea towel with the powdered side on the roulade, catch the baking paper together with the tea towel and very quickly! turn the roulade so that you have it on the tea towel.
10. Take a clean tea towel, soak it in water and slowly place it over the baking paper.
11. Wet the baking paper a little and then slowly remove it.
12. Roll the roulade with the tea towel (do not remove it).
13. Leave to rest while you prepare the mascarpone cream.
14. Whip the mascarpone with the cream and icing sugar.
15. Roll out the roulade, spread with 1/3 of the mascarpone cream and roll up again. Decorate with the rest of the mascarpone cream and the berries.
16. Leave to cool for at least 2 hours.