Separate egg whites and yolks. Whip the egg whites with a hand mixer until foamy, then gradually add sugar in two portions while whipping at medium-high speed.

Whisk the egg yolks and gently fold them into the meringue without deflating it.

Sift the dry ingredients and gently fold them into the mixture using a spatula.

Pipe the batter diagonally onto a baking sheet using a piping bag with a round tip (0.5-0.7cm diameter). Leave 2mm gaps between lines.

Dust the batter with powdered sugar and bake in a preheated oven at 180°C for 10-13 minutes until lightly golden.

Remove the biscuit from the baking tray immediately and let it cool.

Flip the biscuit and gently peel off the parchment paper. Spraying water on the paper can help with removal.

Whip the cream to stiff peaks and spread it evenly over the cooled biscuit.

Place strawberries in a line at the 1/3 mark of the biscuit and roll it tightly into a log shape.

Wrap the roll in parchment paper and chill in the refrigerator for 2 hours until firm.