Step 1
Prepare the biscuit dough: whip the egg yolks with 60 g of sugar and the vanilla seeds (obtained by scraping the open pod lengthwise), until they are frothy and light.
Step 2
Whip the egg whites with a pinch of salt and, when they start to get frothy, add 40 g of sugar and finish whipping them well.
Step 3
Gently fold them into the egg yolks.
Step 4
Mix starch and flour together.
Step 5
Sift them and add them to the egg mixture.
Step 6
Mix with a spatula, from bottom to top, being careful not to dismantle the mixture.
Step 7
Pour it onto a baking tray lined with baking paper, buttered and floured.
Step 8
Level the mixture.
Step 9
Bake at 170°C for 10 minutes.
Step 10
Remove the biscuit dough from the oven and invert the pan onto a sheet of baking paper dusted with icing sugar. Let cool, covered by the pan, for 8-10 minutes.
Step 11
Remove the pan and roll up the biscuit dough, still slightly damp, to give it shape, using the baking paper. Keep fit for 10 minutes.
Step 12
Meanwhile, whip the cream with the grated lime zest and 50 g of icing sugar, then mix it with the cream cheese. Unroll the biscuit dough and spread the cream inside.
Step 13
Add the raspberries, chopped.
Step 14
Roll up again. Wrap the roll in baking paper and place it to cool in the fridge, resting on the closure, for approximately 2 hours.
Step 15
Serve it dusted with icing sugar, which will cover any small imperfections on the surface of the biscuit dough.