Show of Rocambole

To make the Rocambole, beat the egg whites until foamy

Add the sugar and continue beating

One by one, add the yolks, beating always

Finally, add the flour and yeast and mix delicately

Place in a greased and floured baking dish or on parchment paper

Bake at moderate heat for 15 minutes

Turn over onto a plate sprinkled with sugar

Wrap the Rocambole with the cloth

Let it cool

Unwrap, fill with jelly of your preference (for a beautiful effect, use strawberry)

Wrap again and cut into slices

Place the slices in a glass bowl

To make the filling, mix the sugar and cornstarch

A little at a time, add the milk and wine

Cook over low heat, stirring, until thickened

Cook for an additional 2 minutes

Add vanilla and let cool slightly

Pour over the Rocambole slices and refrigerate

Suggestions: this dessert can be varied in many ways: Rocamboles can be filled with caramel, guava, or vanilla cream

The cream placed on top of the Rocamboles can be made with coffee, chocolate, and you can add liqueur or wine to the cream, trying to create a color contrast

To fill an aquarium-sized container like the photo, triple the recipe.