Preparation

Beat 10 eggs with sugar, then on slow speed add red dye, 160 g of flour and finally 50 g of cold water. Mix everything thoroughly.
Pour the mixture onto a baking tray lined with baking paper. Bake at 392°F (200°C) for about 5-7 minutes. After baking, immediately remove the cake from the baking sheet and put it on a board to cool.
Whip the whipping cream with mascarpone until fluffy, then add Lauretta filling flavored with strawberry yogurt and beat for about 2-3 minutes.
Pour boiling water over 20 g of gelatin, mix thoroughly and add to the prepared mixture. Set aside in the refrigerator for 20 minutes.
Peel off the baking paper from the baked roll dough. Remove the mixture from the refrigerator, and mix it once more. Set aside about 300 g of the mixture in a bowl. Put the rest onto the roll, spreading it evenly and tightly rolling it up. Wrap it in paper. Set aside to set for about 2 h.
After this time, unwrap the roll from the paper and cut it into approximately 3 cm pieces. Place them on a baking paper and put them in the freezer for about 5 hours (or around 1 hour if using a blast freezer).
Melt 300 g of dark chocolate in the microwave.
Dip the frozen rolls up to 1/3 of their height in chocolate, set aside with the chocolate side up on baking paper to set.
Put the rest of the cream into a pastry bag with a serrated tip and pipe one rosette onto each roll along the edge. Decorate it as you wish.