Roll with strawberries and custard

Sponge cake:
- 1 whole egg;
- 2 egg whites;
- 25 gr. type “0" flour;
- 25 gr. starch flour;
- 70 gr. light brown sugar; - 1 lemon.

Custard:
- 250 gr. milk of your choice;
- 2 yolks; - 60 gr. brown sugar;
- 25 gr. starch;
- 10 gr. type “0" flour
- 500 gr. strawberries.

1. Make the Sponge Cake
Start by separating the yolks from the whites in two large bowls. Whisk the egg whites until stiff with a pinch of sugar until they become white, shiny and compact. Set aside.
In the other bowl, whisk the egg yolks with the sugar until the mixture is clear and fluffy. Gently incorporate the sifted flours and grated lemon peel.
At this point, combine the whipped egg whites with gentle movements from bottom to top, so as not to disassemble the dough.
Spread the dough on a baking sheet lined with parchment paper, level well and bake in a static oven preheated to 180°C for about 30 minutes, until it is golden and soft to

2. Make the Cream
While the sponge cake is cooking, prepare a velvety custard. In a saucepan, beat the eggs with the sugar, also combining the remaining yolks from the base. Add the sifted flours and milk slowly, mixing well to avoid lumps.
Put on low heat and cook, stirring constantly, until the cream thickens. As soon as it's ready, turn off the heat and add the grated lemon peel for a fresh and fragrant touch.

3. Fill the dessert
Bake the sponge cake, remove the parchment paper and let it cool completely on a clean surface.
In the meantime, cut the strawberries and cook them in a non-stick pan with 3 tablespoons of sugar until they become soft and syrupy. Save 4 or 5 for the final decoration.
Spread the custard on the now cold base, then add the caramelized strawberries on top. For an extra touch, you can add a few chopped fresh mint leaves.

4. Roll up and enjoy!
Gently roll the cake on itself.
Arrange the roll on a serving plate, decorate the surface with tufts of cream using a piping bag and place the strawberries kept aside, cut into wedges, on top.
Let it rest in the refrigerator for at least an hour. Then cut, serve and... savor your masterpiece