Beat the eggs with the sugar for at least 10-15 minutes, until they have tripled in volume.
Add milk and vanilla flush, continuing to whisk, then add sifted flour and baking powder, a little at a time.
Pour the mixture thus obtained into 2 baking pans covered with parchment paper (mine are 36 × 27 cm), half by one, and level the surface well.
Cook for about 8 minutes in a preheated static oven at 220 ° C.
Turn the cookie dough upside down on a second sheet of parchment paper and let it cool.
Work the mascarpone with the whips to soften it, then mix the nutella.
Divide both bases into 4 equal strips, cutting lengthwise.
Take the first strip and sprinkle it with nutella cream, then roll it gently on itself.
Take a second strip, sprinkle this with nutella and roll it around the first one.
Continue like this until all strips of biscuit dough are used up, then wrap in plastic wrap and let it sit in the fridge for 1 hour.
Finally, whip the cold cream well in the fridge, take the cake again and cover it with the cream, decorating it to taste.
The rolled cake is ready, you just need to bring it to the table, cut the first slice and enjoy the look of wonder on the faces of your guests!
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