Lemon cream and cheese roll

Batter: In a large bowl, start by mixing the egg whites with a pinch of salt, using an electric mixer. This step is essential to get a consistent foam. Once the egg whites have started to thicken, gradually add the sugar, continuing to mix until the meringue is stiff and glossy. It is important to make sure that the sugar has completely melted into the whites so that the final texture is perfect. In another bowl, combine the baking powder and flour, mixing well. Carefully incorporate this mixture over the egg white foam, together with the vanilla essence, using a silicone paddle. This method helps to keep the air in the mixture, which will make the cake light and fluffy. Line a large baking tray with baking paper, pour the mixture evenly and level it with a spatula. Place in the preheated oven at a moderate temperature and bake for 12 minutes. When it's done, carefully remove it from the oven, peeling it gently from the baking paper, then roll it tightly in the baking paper, leaving it to cool in this form.

Cream: In a bowl, combine the starch with 6-7 tablespoons of milk, the sugar and the seeds extracted from the vanilla paste, mixing until smooth. Separately, bring the remaining milk to a boil in a saucepan. When the milk comes to a boil, stir in the starch mixture, stirring constantly to avoid lumps. Reduce the heat to low and continue stirring until the cream thickens to a pudding-like consistency. Once the cream has reached the desired consistency, take it off the heat and add the lemon zest and lemon juice, which will give it a fresh taste and pleasant flavor. Cover the cream with cling film, making sure that it is in direct contact with the surface of the cream to prevent a crust from forming. Leave the cream to cool until lukewarm, then add the crumbled cheese, mixing with a mixer for about a minute until smooth.

Assembly: Carefully unfold the pastry, spread the cream evenly over the surface. Next, roll the pastry tightly, making sure that the custard stays well wrapped. Wrap the roll in cling film, pinching the ends tightly to prevent the cream from leaking out. The roulade will rest in the refrigerator for 2-3 hours, which will help firm the shape and blend the flavors. At the end, slice the roulade with a sharp knife, being careful to make even portions. The roulade can be served either plain or with a delicious vanilla sauce for added flavor. Enjoy!