FOR THE ROLL
First separate the yolks from the egg whites. Whip the egg whites until stiff by adding 100 g of sugar in three batches.
In another bowl, whip the egg yolks together with 60 g of sugar until frothy and fluffy. Add 1/3 of the stiffly beaten egg whites to the yolks and mix gently, add the seed oil and flour mixed with cocoa; with a marisa then finally incorporate the remaining yolks gently.
Line a baking tray 30 x 40 cm in diameter with baking paper and lay the mixture on it, levelling it gently with a spatula; bake in a static oven at 180° for 20 minutes.
Once ready, take it out of the oven, place the roll with the baking paper on a work surface and seal it with cling film, this way it will cool and retain moisture without cracking.
FOR THE CREAM WITH PISTACHO (FILLING)
All ingredients must be cold from the refrigerator before use.Whip the mascarpone together with the pistachio and cream, until the mixture is firm and firm.
Transfer the cream into a pastry bag with a smooth 1 cm nozzle and keep it in the refrigerator to firm up.
FOR THE CHOCOLATE ICING
Melt the chocolate in a bain-marie together with the butter: keep it warm and it will be used to glaze the roll.
FOR THE GREEN GLAZE Soak the food gelatine in cold water to soften, then drain and squeeze it out.
Heat the milk in a saucepan together with the glucose without boiling, turn off the heat and add the food gelatine, stirring to dissolve.Combine the milk mixture in a bowl with the chopped white chocolate and melt it. Finally, add the cream of pistachio and food colouring to taste. Keep aside in a pastry bag.
COMPOSITION
When the biscuit dough is cold, place it in front of you with the longer sides placed horizontally and press the cream of pistachio covering the entire surface, leaving 3 cm of free edge on one of the longest sides, the upper one.
With the help of the baking paper, roll the biscuit dough from the bottom upwards, then seal the resulting roll tightly with the baking paper, closing it like a candy, so that it takes on a cylindrical shape, wrap it in foil and keep it in the refrigerator for a couple of hours to firm up.
Once cold, remove the foil and baking paper, remove a few cm from the ends to make it more aesthetically pleasing and place it on a tray; sprinkle the chocolate icing over the entire surface, tap it on the work surface to allow the excess icing to fall off the tray and allow the chocolate to solidify (you can put it in the fridge to speed up the process).
Use the green icing to make thin lines on the surface of the roll to decorate it and let it solidify before serving.
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