Heat the oven to 180°C. Beat the egg whites, gradually stirring in the sugar. In a separate bowl, beat the egg yolks with the water and vanilla flavoring. Stir the two mixtures together and add 1/3 of the cocoa powder, the flour, baking powder and salt. Pour the mixture into a rectangular Swiss Roll pan lined with baking paper (which you have previously wet and then squeezed out the excess water), make sure the mixture is even (it should be about 1.5cm high) and bake for 12 – 15 minutes. When the base is ready, roll it up with a cloth (don’t cook it for too long or it will break) and leave to cool at room temperature. In the meantime, prepare the filling. Beat the fresh cream cheese, mascarpone and vanilla together, and then add the icing sugar. When the cake has cooled, gently unroll it and brush it with amarena syrup. Spread the cream cheese mixture on top. Use a blender to purée a handful of amarenas with 2 spoonfuls of syrup. Using a spoon, put the amarena purée on top of the cream cheese mixture (without mixing the two together). Roll up the roulade using a cloth at the start to make sure it’s not too loose, dust with the remaining cocoa powder and leave in the refrigerator for at least an hour.
P.S. I kept some of the amarena purée to one side to use as a “salsa”, and decorated the roulade with some amarenas and cream cheese mixture.
Recipe by MGV