To separate whites and yolks. Whip the egg yolks with 2 tbsp sugar until whitening.

In this mass pour the flour, starch and baking powder.

Separately, beat egg whites in a solid foam, gently put them into the dough.

Baking tray lay a baking paper, brush with oil (so the dough doesn't stick to the paper), pour the batter (I have size 25x30 cm). Put in the preheated oven and bake 10-12 minutes at 180 degrees until slightly Golden.

While baked cake, prepare the cream. Whip chilled cream with sugar (4 tbsp) into the foam for 5 minutes, enter the mascarpone.

Then stir for 5 minutes until thick (like the photo). First, the mass is fluid enough, but when the whipping cream thickens. Put the cream in the refrigerator.

Frozen berries to put in cetrulo, sprinkle them with sugar (2 tbsp) and cook on low heat for about 15 minutes. Will be unfrozen berries, let the juice, the result is something like liquid jam. The juice is drained (it will be somewhere to use) and leave the berries for the filling. When cake is ready, remove the hot from the oven, remove the paper and immediately wrap in a towel. Allow to cool. When the cake has cooled, turn the roulade, spread with cream (slightly leave for decoration), top stack a cherry.

Gently roll the roulade and top with the grease remaining cream. Put in the refrigerator before serving.