Peerless chocolate swiss roll with berry confit

• Whip the eggs at room temperature with sugar until fluffy.
• Sift the flour, cocoa and baking powder, and carefully add to the egg mixture, mixing at a slow speed for no more than 30 seconds. Tthen with a spatula from top to bottom.
• Spread the batter on parchment, over the entire baking sheet.
• Bake it at 338F (170C) for 15 minutes.
• Take the biscuit out of the oven, roll up, and wrap in a damp towel. Cool it like this.

• Put frozen berries in a saucepan, and add sugar.
• Boil over medium heat, stirring until the mass boils and thickens.
• At the end add starch, and stir until dissolved.
• Cool the confit.

• Whip the mascarpone (or cream cheese) with powdered sugar until fluffy.
• Add cold cream, and whip for another minute.

Heat the water with sugar in a saucepan until the sugar dissolves, and cool it.

Unfold the biscuit, and soak it.

Spread the cream on the cooled biscuit, and then the berry filling.

Carefully twist it into a roll.

• Melt the ingredients in the microwave or in a water bath.
• Mix well, and brush the roll with a brush.