Preparation:
1- Work the eggs with the sugar, then add the sifted flour with the yeast little by little. Pour the mixture onto the baking tray lined with baking paper and form a rectangle of approximately 30 cm x 25 cm.
2- Bake at 200° for 7 minutes then remove and remove the biscuit dough from the paper. Roll it up and let it rest for about ten minutes.
3- Work the mascarpone with the sugar. Cut the strawberries into small pieces. Unroll the cookie dough and moisten it with a mixture of Alkermes liqueur and water.
4- Stuff it with mascarpone and strawberries then roll it up. Keep the roll closed in the paper, put it in the freezer for at least 30 minutes.
5- Remove from the freezer and cut into 3 cm swivels. Serve the strawberry and mascarpone roll.
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