First of all separate the yolks from the whites and whip the latter until stiff peaks.
Separately, whip the egg yolks well with the sugar, then add the oil and the sifted flour with the yeast first and then, very gently, the egg whites, moving from the bottom up, so as not to dismantle them.
Pour the mixture thus obtained on the baking sheet lined with parchment paper, level the surface well and cook for 9-10 minutes at 190 ° C, in a preheated static oven.
Remove the biscuit dough, turn it upside down on a second sheet of parchment paper, remove the first sheet, roll it up gently and let it cool down.
When the biscuit dough is completely cold, whip the mascarpone with honey and sugar, then gently incorporate the whipped cream (which you have previously whipped separately, cold from the fridge).
Open the rolled biscuit dough, fill it with the cream, creating an even layer, then roll it up again on the filling and let it cool and compact in the fridge for at least 1 hour.
The paradise roll is ready: decorate with icing sugar and serve.
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