Roulade with ganache and mascarpone topped with raspberry sauce

Chocolate and refreshing :)

Preparation steps

For the biscuit, beat the whole eggs well, add the sugar, and lightly mix the flour with the baking powder.
Place the oven in a baking tray at 200 degrees for about 15 minutes. When baked, wrap the roll in a damp cloth and wait for it to cool.
Put the cream to cook, when it releases the first key, remove from the heat and lightly stir in the chocolate, wait for the cream to start squeezing a bit and when it cools, add the mascarpone with the sugar.
Simmer the raspberries with the sugar over a low heat and after ten minutes, you can mix in the vanilla pudding or cake topping. Remove from heat.
Spread the roll, spread it with cream, roll it up, coat the top with the cream you left for coating, and put a raspberry topping over it.

Serving

You don't have to put raspberry topping, I made it to use raspberries that have been in my fridge longer :)

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