SWISS ROLL (PARADISO)
|eggs - at room temperature||g 1.000|
Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes.
Evenly spread the whipped mixture into a 5-mm layers onto sheets parchment paper.
Bake for a short time in a deck oven at 220-230°C with the valve closed.
Out of the oven, let it cool down for a few minutes, then cover with plastic sheets to avoid drying and store in the fridge until you need to use it.