Biscuit roll with lime cream and summer fruit

Preheat the oven to 175 ° C. Bring low water to the boil in a large pan. Bring eggs above heat-resistant bowl. Add salt and 100 g of sugar. Turn down low and bowl in pan (au bain marie). Mix 10 min. With mixer egg mass, until thick, airy mass is created which runs like whiskered ribbon. Come take out the pan. Flour flour and cornstarch in portions above egg mass and sprinkle through. Grease the baking sheet with parchment paper and sprinkle with flour. Bake biscuit on baking tray and spread with spatula or pancake knife to a rectangle of approx. 35 x 30 cm and 1 cm thick. Dough in a light brown and cooked dough for 10 minutes. Remove baking plate from oven. Remove baking paper with dough and place on work surface. Roll up dough immediately.

Peel the half-lime peel and press fruit. Cut other half into thin slices. Mascarpone, stirring remaining sugar, lime juice and grater in bowl. Cool the cooled biscuit dough carefully and cover with lime cream. Divide the fruit and roll up the dough slice again. Cake to scale, garnish with slices of lime and sprinkle generously with icing sugar.