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Whip the egg yolks with the sugar until you obtain a light, fluffy and smooth cream. Work it the mixture until the sugar grains are well incorporated and the mass, lifted with the whisk, falls back forming a firm ribbon. This whipped mixture forms the airy base of the dough.

Whip the egg whites to stiff peaks, then gradually incorporate them into the egg yolk mixture. Use gentle, bottom-up movements to preserve the air bubbles: the final mixture should be uniform, frothy, and without visible white streaks.

Add the melted butter, the flour, the potato starch and the baking powder, combining the ingredients with regular movements. Add a pinch of salt. Mix only enough to obtain a smooth and homogeneous dough, without deflating the beaten eggs excessively.

Cover a baking pan rectangular with parchment paper and pour in the batter. Spread it out into an even layer about a centimeter thick, smoothing the surface to promote even baking. Make sure there are no thicker areas or accumulations of batter in the corners.

Bake at 220°C (428°F) for about 15 minutes. The pastry should be cooked and lightly golden on the surface, maintaining a soft and flexible consistency, essential for rolling it without breaking it. Once cooked, leave it on the parchment paper.

Dilute thealchermes with a little water and spread it on the dough still resting on the parchment paperWet evenly, without over-soaking the surface: the color should be uniform and the dough should remain firm enough to hold the filling.

Prepare the pastry cream chocolate by melting about 100 g (3.53 oz) of dark chocolate, then sprinkle it on the wet dough. To alternate flavors and colors, if necessary, spread half of the chocolate cream and leave the other half to pastry cream Simple. Spread the filling in an even layer.

Help yourself with the parchment paper Roll the filled pastry around itself, gradually forming a compact log. Do not squeeze too hard, so the pastry stays intact and the cream stays evenly distributed throughout without leaking out the sides.

Sprinkle the log with powdered sugar until the surface is covered. Complete, if desired, with whipped creamServe the gattò with the soft pastry, the creamy filling and the characteristic aroma of thealchermes well distributed.