Ricotta and Lemon Rocambole (Lemon Rocambole)

Mix the ricotta, heavy cream, lemon zest, and lemon juice until a smooth creme forms

Set aside

Grease a rectangular baking dish with butter and dust with confectioner's sugar

In a separate bowl, beat the eggs with the grated lemon rind and confectioner's sugar until the mixture doubles in volume

Gradually add the all-purpose flour, beating gently

Mix delicately

Spread the mixture into the prepared baking dish and place it in the microwave at high power for 6 minutes

While this is cooking, cut a piece of parchment paper to size and dust with confectioner's sugar

Remove the cooked dough from the baking dish and place on top of the parchment paper

Remove the parchment paper that lined the baking dish

Cover with the ricotta filling and roll up with the aid of the parchment paper

Wrap in a clean cloth at the time of serving

Serves 8 portions

185 calories per portion.