Separate the egg yolks from the egg whites. Beat the egg yolks with 100 g of sugar for at least 15 minutes until almost white and very frothy. Whip the egg whites with the remaining sugar until stiff. Combine the two mixtures, taking care not to deflate the white eggs, then gently fold in the sifted flour and lemon zest.
Pour the mixture onto a baking tray lined with greaseproof paper and level out with a spatula until it is approx. 1 cm thick. Bake in a preheated oven at 200°C for 10 minutes, checking the colour regularly.
Take the sponge out of the oven and remove it from the tin straight away. Cover it tightly with cling film so that all the moisture remains inside (this will prevent it from cracking). Leave to cool completely.
Whip the cream with a few tablespoons of Fragola Fabbri syrup.
Remove the film from the sponge cake, spread the cream over the entire surface of the rectangle, add the chopped Fragola Fabbri and the grated lemon rind to taste. Then gently roll up.
Wrap the roll inside the baking paper like a candy and leave it to rest in the fridge for at least an hour.
Remove the roll from the paper and decorate with icing sugar.
Cut the roll into slices and serve with more Fragola Fabbri fruit and syrup to taste.