Strawberry Rocambole

Beat the egg whites with 1/2 cup of confectioner's sugar until stiff peaks form. Reserve

Beat the egg yolks with 1 1/2 tablespoons of confectioner's sugar and vanilla until well combined

Mix in the flour delicately

Place the mixture in a 30 cm x 45 cm greased baking dish dusted with all-purpose flour

Bake for 15 minutes at moderate heat (180°C) or until, when pressed gently with your fingers, it does not leave an imprint

Remove from the oven and let cool slightly

Unmold onto a dusting of confectioner's sugar and roll away from you, applying gentle pressure

Let it cool completely

For the filling: Beat the eggs until they have doubled in volume

Add the confectioner's sugar and beat well

Add the gelatin dissolved in water and lemon juice

Mix

Add the heavy cream beaten to a soft peak

Mix delicately

Place the filling on the longer side of the dough, roll once or twice, and dust with confectioner's sugar

Serve

Note: If desired, fill and decorate with fruits (strawberries, pears, pineapple, or any other preferred fruit).