How to cook
Start by preparing the base for the banana roll.
Beat the eggs with the sugar and vanilla sugar in a water bath at a very low temperature, until a fluffy and thick cream is obtained.
Remove it from the water bath and continue beating for another 3-4 minutes. The mixture should become very fluffy, light and thick.
Sift the flour in portions and mix with smooth movements from the bottom to the top, until it is completely absorbed.
Pour the fluffy batter, into the oven tray lined with baking paper and place it in a preheated oven at 360°F (180 degrees) for 10-11 minutes.
Meanwhile, prepare a clean kitchen towel. Stretch it out onto the worktop and spray it with water.
Remove the baked base from the oven and turn it over on the towel, by carefully peeling it off the paper and roll it up. Leave it to cool and put it in the fridge along with the towel while you prepare the easy cream.
Blend a banana and a half in a blender along with lemon juice, half of the powdered sugar and cottage cheese.
Separately, beat the cold cream with the remaining sugar into a smooth and fluffy cream.
Combine the two mixtures, by stirring gently, until a homogeneous banana cream is obtained.
Take out the rolled-up base from the refrigerator and unroll it.
Spread it with the banana jam and then with most of the cream, by distributing the mixtures into an even layer.
Roll it up again and leave the base to absorb the cream and jam for an hour or two, in order to become softer and juicier.
Before serving, fill the remaining cream in a piping bag and decorate the amazing sweet roll with it. Put thin slices of banana for decoration and drizzle it with chocolate topping.
For final touches, add fresh mint leaves and serve the sumptuous banana roll with cottage cheese and cream.