Tronchetto della Felicità

Method

1. Preheat the oven to 200°C (static).
2. Separate the eggs: place whites in one bowl and yolks in another. The eggs must be at room temperature.
3. Add a pinch of salt to the egg whites and whip with an electric mixer until stiff peaks form. The whites are ready when you can invert the bowl without them falling out.
4. In a separate large bowl, beat the yolks with the sugar until light and fluffy.
5. Add the milk to the yolk mixture and mix well.
6. Sift together the potato starch (or cornstarch), all-purpose flour (type 00), and baking powder. Gradually add to the yolk mixture, mixing with the electric mixer first off then on, until a smooth and elastic batter forms.
7. Mix in the vanilla extract.
8. Gently fold the whipped egg whites into the batter using a spatula, from bottom to top, until fully incorporated.
9. Line a baking sheet with parchment paper. Pour the batter onto it and spread evenly.
10. Lower the oven temperature to 180°C and bake for about 20 minutes. Check doneness with a toothpick.
11. Remove the cake from the pan and place it on a work surface. Let it rest for 3–4 minutes, then roll it up while still warm. Cover with a clean kitchen towel and let it rest at room temperature for about 30 minutes.
12. Meanwhile, prepare the strawberry mousse: cut the strawberries into small pieces. Add the sugar and lemon juice, stir until a syrup forms.
13. Blend the strawberry mixture until smooth, then pour into a saucepan and bring to a boil. Cook for 10 minutes.
14. Soak the gelatin sheets in cold water for about 10 minutes.
15. After 10 minutes of cooking, remove the strawberry syrup from the heat and let it cool slightly. Squeeze the gelatin sheets and stir them into the warm syrup until fully dissolved.
16. Unroll the cake base. Spread the strawberry mousse evenly over the inner surface.
17. Whip the fresh cream (500 ml) with an electric mixer until it starts to thicken. Add the vanilla icing sugar and continue whipping until stiff peaks form.
18. Spread a layer of whipped cream over the mousse, leaving some cream for the outside coat.
19. Roll the cake up tightly, using the parchment paper to help. Trim the edges.
20. Mix a small amount of the strawberry mousse into the remaining whipped cream to color it.
21. Spread the pink cream over the outside of the roll. Decorate with chocolate shavings and any additional strawberries or sauce as desired.
22. Refrigerate the Tronchetto della Felicità for at least 4 hours, preferably overnight. Serve chilled.