Lemon Mousse Rocambole

To make the filling, mix the gelatin with the cold water and let it sit for 10 minutes

Add the sugar and grated lemon zest to the gelatin mixture and cook over low heat until dissolved

Add the freshly squeezed lemon juice and let it cool

Whip the heavy cream lightly

Gradually add the lemon-gelatin mixture to the whipped cream, continuing to whip until stiff peaks form

Finally, add the confectioner's sugar and mix well

Place 2/3 of this mixture over the open rocambole and roll it up again

Cover the rocambole with the remaining lemon mixture

Refrigerate until serving time