Portuguese Cinnamon and Egg Cream Roll

Egg White Roll:

1. Preheat the oven to 350°F (180°C). Grease a baking tray with butter and line it with parchment paper.
2. In a bowl, combine the egg whites and lemon juice. Beat until soft peaks form. Gradually add the sugar, continuing to beat until firm peaks form.
3. Pour the mixture into the prepared tray and bake for 10 minutes. Turn off the oven and let the roll cool inside for 20 minutes.
4. Lay out a clean kitchen towel, dusted with powdered sugar. Invert the roll onto the towel and let it cool completely.

Ovos Moles:

1. In a saucepan, combine the water and sugar.
2. Heat while stirring constantly with a whisk until the syrup reaches the soft thread stage (pearl point).
3. Remove from heat and gradually add the egg yolks in a thin stream, whisking continuously to prevent curdling.
4. Return the mixture to low heat, stirring until it thickens.
5. Remove from heat and let it cool.

Assembling the Roll:

1. Once the roll has cooled, spread a portion of the sweet egg cream over it and sprinkle with cinnamon.
2. Using the towel, gently roll it up.
3. Refrigerate for 30 minutes.
4. Remove the towel, place the roll on a serving platter, and cover with the remaining sweet egg cream.
5. Dust with cinnamon and serve.

Recipe & Photo Credit: Receitas da Tia Adelina