In a bowl, whisk the yolks and sugar until the mixture becomes pale and smooth.
Add the flour, mix, add the melted butter and mix again.
In another bowl, beat the egg whites until stiff.
Add 1/3 of the whites and whisk.
Gently incorporate the rest of the whites using a spatula.
Pour onto a silicone tray or onto a baking tray covered with baking paper (35 x 25 cm).
Level the surface with a spatula and bake for 8 minutes in an oven preheated to 180°C. Heat the syrup ingredients.
In a bowl, mix the mascarpone, cream cheese and sugar.
Wash the strawberries, dry them, hull them and cut them in half.
Take the biscuit out of the oven and place a damp cloth on top.
Turn the biscuit over using a plate.
Remove the silicone plate.
Brush the biscuit with the hot syrup.
Roll the biscuit in the damp cloth. Let cool for 30 minutes.
Unroll the cake, spread the cream with a spatula.
Arrange the strawberries on the surface
Roll the biscuit and refrigerate it for at least 1 hour.
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