Preheat the oven to 200 degrees.
Beat the egg whites until stiff. When they are firm, add 120g of sugar.
Then add the 6 egg yolks and continue to mix. Then add the flour, cornstarch, cocoa powder, olive oil and lemon zest. Mix everything.
When the dough is ready, pour it on a baking sheet previously covered with baking paper. Bake for 10 minutes at 200 degrees.
After cooking, store it in the refrigerator, covered with a towel for 24 hours.
To prepare the hazelnut & mascarpone ganache, whip the mascarpone cream.
Take a little of this cream and add the hazelnut spread.
Gently mix this preparation with the rest of the whipped cream and the fleur de sel.
Take the dough out of the refrigerator. Apply a thin layer of Lemon curd cream on the bottom.
Then spread a second layer of more generous hazelnut ganache.Reserve in the fridge.
Start rolling the cookie gently with your hands, using baking paper.
With the rest of the cream, make small dots with a pastry bag, then cut the edges of the log with a hot knife.
Then decorate the top of the log with crushed hazelnuts, a few slices of candied lemon, raspberries and cranberries.