Cake base
3 eggs
125 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
120 g plain flour
1/2 tsp baking powder
peel of 1 untreated lemon
2 tsp ground cinnamon

Mascarpone cream
350 ml whipping cream
250 g mascarpone
3 tbsp Dansukker Icing Sugar
6 tbsp fig jam

Preheat the oven to 250 °C and line a baking sheet with greased baking parchment.
Whisk the eggs, granulated sugar and vanilla sugar until white and fluffy.
Combine the flour and baking powder, cinnamon and lemon peel, and carefully fold in the mixture. Spread out evenly on the baking parchment.
Bake in the centre of the oven for about 5 minutes. Sprinkle the Swiss roll with sugar, turn it upside down onto a sheet of baking parchment and carefully remove the parchment.
For the mascarpone cream: whisk the cream lightly and mix with the mascarpone cheese. Sieve the icing sugar into the mixture and carefully fold in the fig jam.
Spread the cream over the Swiss roll base and roll up. Store in a cool place.
Before serving sprinkle with icing sugar and add berries of your choice.