Biscuit Herb Roll

Ingredients

• 4 eggs
• 80 ml warm water
• Salt
• 150 g flour
• baking paper
• 100 g freshly mixed garden herbs (finely chopped e.g., chives, pimpernel, borage, parsley)
• 150 g yogurt
• 300 g mascarpone
• 300 g quark
• 1 lemon juice
• Salt
• pepper (ground)
• 1 tsp Mustard
• 1 tsp Honey
• radishes
• pimpinelle leaves
• lettuce leaves

Instructions

1. 1.

   Separate the eggs. Whisk the yolks with warm water and salt until frothy, then continue whisking for 5 minutes until the mixture is pale yellow and creamy.

2. 2.

   Beat the egg whites to stiff peaks, fold them into the flour, and gently stir into the yolk mixture.

3. 3.

   Spread the biscuit batter onto a baking sheet lined with parchment paper and bake in a preheated oven at 170°C for about 20 minutes. Remove, cool on a towel, lift off the parchment, and loosely roll up; let it cool.

4. 4.

   For the filling, blend the herbs with yogurt, then stir in mascarpone, quark, lemon juice, salt, mustard, and honey, tasting as you go.

5. 5.

   Unroll the biscuit sheet, spread about 5 tablespoons of herb cream on it (reserve the rest for brushing), re-roll, wrap in cling film, and refrigerate for several hours to set.

6. 6.

   Before serving, brush the outside of the roll with remaining cream, garnish with pimpinelle leaves and radishes, and arrange on lettuce leaves.