Rotolo di Pan di Spagna alle Fragole

Ingredients:

For the sponge cake (Pan di Spagna):

• Eggs – 4 large

• Sugar – 120g (about 1/2 cup)

• All-purpose flour – 120g (about 1 cup)

• Baking powder – 1/2 teaspoon

• Vanilla extract – 1 teaspoon

• Pinch of salt

For the filling:

• Mascarpone cheese – 250g (about 1 cup)

• Whipped cream – 200ml (about 3/4 cup)

• Powdered sugar – 2-3 tablespoons (to taste)

• Vanilla extract – 1 teaspoon

• Fresh strawberries – 300g (about 2 cups), sliced

• Lemon juice – 1 tablespoon (optional, to macerate the strawberries)

For the syrup (to moisten the cake):

• Water – 100ml (about 1/2 cup)

• Sugar – 2 tablespoons

• Lemon juice – 1 teaspoon (optional)

Instructions: