First prepare the biscuit dough: start by whipping the eggs very well with the sugar, beating them for at least 10 minutes, until you get a clear and well-swollen mixture.
Add sifted flour and yeast and lemon zest and mix pinao, so as not to dismantle the eggs too much.
Transfer the dough to the oven pan lined with parchment paper, then level the surface well with a spatula and cook for about 10 minutes in a preheated convection oven heated to 200 °.
Once cooked, take out of the oven, cover with a second sheet of parchment paper, turn it upside down, gently remove the first sheet and, while still hot, roll it around the second sheet, gently: let it cool down, well rolled up.
In the meantime, wash the cherries and ston them (you can leave some with stone and stalk for decoration, if you want).
Prepare also the cream: pour mascarpone and cream very cold from the fridge in a bowl, add the icing sugar and the seeds of the vanilla bean and whip until the cream is firm and well whipped.
At this point retrieve the biscuit dough (be careful that it is very cold, or the cream will melt), open it gently and fill it with cream (you can keep a little for decoration), cherries and almond slices, then roll the biscuit dough around again to the filling and, if you want, cut the side edges (irregular and less stuffed).
The cherry roll is ready: let it rest in the fridge for at least 1 hour, then decorate it as you like with icing sugar, sprigs of advanced cream and cherries.
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