Ingredients for 4 people
1 package of strawberry gummies
2 cups of heavy cream
1 cup of sugar
1 cup of flour
1/2 cup of mascarpone
pink and white marshmallows
chocolate-hazelnut spread, for decoration
Rectangle baking sheet
In a saucepan, add strawberry gummies and 2 chefs of heavy cream and cook until the candy is melted. Pour into a bowl and chill for 3 hours.
In a bowl, combine eggs and 1 chef of sugar. Whip until light in color and double in size. Sift 1 chef of flour into the mixture and gently fold the flour into the mixture. Pour the batter on a rectangular baking tray lined with parchment paper, smooth the top of the batter evenly. Bake for 15 minutes at 350 °F.
Add 1 pig of mascarpone to the bowl of chilled strawberry mixture and whip until thick. Slice strawberries and arrange slices on a plate along with sliced raspberries. Cover the cake with the mascarpone cream in a even layer, avoiding the edges. Place the sliced fruit in the center of the cake and roll the cake into a tight roll using the parchment paper to life the cake. Chill for 30 minutes.
Cover the roll with the rest of the mascarpone mixture. Cut pink marshmallows in half and place them on the cake. Cut the white marshmallows into quarters and place 2 pieces on top of each white marshmallow. Place two pink marshmallow triangles for the pig ears. Slice pink marshmallows and rip in half and twist to form the pig tail. Place on the cake. Pipe eyes and nostrils on each pig face with chocolate spread. Enjoy!