1 🥣 Mix the cream
In a bowl, whisk the yogurt, icing sugar, honey, and vanilla until smooth.
2 🔪 Prepare the biscuits
Cut each biscuit in half horizontally: you will have 12 half-cylinders.
3 🍥 Fill and roll
Spread 1 tablespoon of yogurt mixture on each half of the sponge cake, then arrange 3 raspberries in a line. Gently roll to enclose the filling.
4 ❄️ Freezing
Wrap each roll tightly in plastic wrap. Place them flat in an airtight container and let them set in the freezer for at least 4 hours.
5 🎨 Serving
Remove the film, cut each roll into sections if desired, and sprinkle with lemon zest before serving chilled.
💡 Texture tip
For ultra-creamy rolls, add 50g of mascarpone to the yogurt before whisking: it will retain a soft center when cut.
🔄 Ingredient swap
Don’t have raspberries? Opt for 200g of finely diced mango for a fresh and exotic combination.
🔥 Quick Tip
If you don’t have time to wait 4 hours, place the rolls in the freezer for 1 hour, then in the refrigerator for 1 hour: they will already be firm enough to cut and enjoy.
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