Sponge chocolate roll with buttercream, blackberries and

Beat the cold proteins with sugar and water into a fluffy foam. Stir in the yolks and beat them with a mixer at low speed. Pour the sifted flour with baking powder, cocoa, starch, vanilla. Knead the dough.

Preheat the oven to 200 gr. Put the parchment on a baking sheet, transfer the dough and bake for 10-15 minutes.

Moisten the towel, sprinkle it with sugar. Take out the biscuit and tip it on a towel. Moisten the paper with water and remove. Roll up the roll without exerting effort. Fix the cook.thread or tape in two places. Cool to room temp.

Cream: Put the chocolate in a bowl, melt it in a water bath (you can in the microwave). Cool to room temp.

Beat cream with powdered sugar to peaks.

Add blackberries and strawberries to the chocolate (I took from jam). Add the cream carefully in several steps.

Ganache: Boil cream in a saucepan. Pour them into the broken chocolate and stir until smooth.

Unwrap the biscuit, leave its inner edge slightly curved. Apply the cream to the entire surface of the roll. Roll up and put in the refrigerator for 20 minutes.

Then pour white chocolate ganache over the roll. Then transfer to a platter and put in the refrigerator for 1-2 hours.

Decorate as desired.