Pink panthers, mini strawberry swiss rolls

Ingredients

The biscuit :

• 4 eggs
• 1/3 cup sugar
• salt
• vanilla
• 3/4 cup flour

The filling :

• 1/3 cup mascarpone
• 1/2 cup whipping cream
• 1 Tbsp icing sugar
• 1 Tbsp strawberry jam

The icing :

• 3 cups icing sugar
• 1/4 cup milk
• pink food coloring

Preparation

• The biscuit :
  In a bowl, put the eggs, the salt, the vanilla and half the sugar.
  Whisk at full speed for around 5 minutes. The eggs must swell a lot and thicken. Add the other half of the sugar, and beat for a couple minutes.
• Sift the flour on the batter, and gently mix until it is incorporated.
  
• Pour this mix on a baking tray, and smooth the top. Bake 12 minutes at 350°F (180°C).
• Just after baking, unmould the biscuit, and cut the edges. Cut the biscuit into 9 pieces. Put each square on a piece of parchment paper and roll it tight.
  
• Then, roll them into some plastic wrap to make them hold. Leave to cool down as you make the filling.
• The filling :
  Put the mascarpone, the really cold whipping cream and the sugar in a bowl. Whisk until you get a firm cream. Then add the strawberry jam and mix.
  
• Unroll your biscuits, and apply 2 tsp of filling.
• Roll them up (not to tight), and put them on a grid.
  
• The icing :
  Combine the icing sugar with the milkd, then add some food coloring.
• Using a piping bag, drizzle the icing on the rolls. It will spread slowly on them?
  
• Correct the icing as you go to make it cover the whole roll. Leave to rest at least 15 minutes.
• There you are, your mini strawberry rolls are ready!