Unire i tuorli con il miele e l’acqua, frustare bene, quindi aggiungere 30g di zucchero e montare
Combine the egg yolks with the honey and water, whisk well, then add 30g of sugar and whisk until the mixture is thick and frothy. Whip the egg whites with the remaining 50g of sugar to form stiff peaks.
Sift the cocoa and flour together, then fold them into the mixture a little at a time, working from bottom to top.
Spread out on a baking tray lined with baking paper to form an even layer. Bake in a static oven at 220°C for approx. 6 minutes.
Leave to cool, then turn out onto the work surface and remove the baking paper, place on a new roll of baking paper and leave to cool completely.
Mix the mascarpone with the Top Wild Fruits and the halved berries.
Spread the cream over the biscuit base, then roll it up, trim the ends, wrap in cling film and leave for a couple of hours in the fridge to stabilise the dessert.
Slice and serve.