Jumbled up flour, starch and yeast and sift them.
Mounted the egg yolks with 100 g of sugar for about 5 minutes in a planetary mixer at maximum speed or with an electric whisk. Beat the egg whites with 50 g of sugar, almost until stiff.
Mix the flour sifted with the egg yolks whipped with 6 tablespoons of hot water, in the mixer or with the whisk in action. Finally, incorporate the egg whites, with a spatula, gently.
Roll out the mixture on a plate lined with baking paper and bake at 180 ° C (not ventilated) for 20 minutes.
Remove from the oven this base, sprinkle it with a little grappa and sprinkle with sugar. Turn it over immediately, while still hot, onto a cloth sprinkled with granulated sugar and roll it up like a log. Let it cool in the fridge.
Unroll it finally, fill it with whipped cream with a pinch of sugar. Roll it up again, gently, then place it in the refrigerator to cool. Serve the sliced roll with the hot sauce, prepared by melting the chocolate with the milk.
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