Preheat the oven to 210°C.
In a salad bowl, whisk the yolks and whole eggs with 135 g caster sugar, the mixture should form a ribbon. Add the flour with a spatula. Mix and set aside.
In a second salad bowl, whisk the egg whites until stiff, adding 85 g caster sugar.
Using a spatula, incorporate the egg whites into the first preparation, mixing gently.
Pour this preparation onto a buttered baking sheet or one covered with a sheet of baking paper. Spread the biscuit evenly.
Bake for about 8 to 10 minutes.
Prepare the strawberry puree by mixing 90 g of the ripest strawberries.
Prepare the whipped cream. In the mixer bowl, add the mascarpone and crème fraîche, whip the whipped cream, adding 65 g of caster sugar (I only put 30 g).
Gently add the strawberry puree to the whipped cream.
Wash and hull 300 g of strawberries. Cut them into cubes.
Unmold the biscuit upside down onto a damp tea towel and roll it up to give it the shape of a roll. Unroll it flat on the tea towel.
Cover the biscuit with whipped cream and strawberry puree. Place the strawberry cubes on top and roll the biscuit.
Heat a tablespoon of strawberry jam for a few seconds in the microwave before brushing the biscuit with strawberry puree. Personally, I preferred to sprinkle the rolled up with icing sugar and add a few lines of jam.
Trim each edge on both sides of the biscuit to even it out.
