Make the soaking syrup. Boil the water and sugar until the sugar is completely dissolved. Add the Alchermes and let cool before using.

Now make the Swiss roll dough. Heat the oven to 220°C/430°F. Beat the egg whites with 75 g (6 tablespoons) of sugar until stiff.

Beat the yolks separately with the remaining sugar until they are light and frothy. Gently combine the two.

Sift the flour with the potato starch and fold into the well combined batter, using gentle upward movements, from the bottom towards the top.

Line a 28x38cm/11x15in baking sheet with parchment paper and then grease the paper with butter. This will allow the sponge to come away easier.
Pour the batter into the dish, maintaining a uniform thickness of maximum 1 cm (about 1/2in). Bake for about 10 minutes, until golden and firm.

Meanwhile, dampen a tea towel and spread it out on a table. As soon as the sponge is done, remove it from the oven and transfer it onto the towel. Carefully detach it from the baking paper and roll it up, being careful not to break it. Let it rest for a few minutes to cool down.

While the sponge is cooling down, whip the ricotta with the crumbles almond paste cookies.

Unroll the sponge and brush on the Alchermes soaking syrup.

When the sponge is cold, spread a layer of ricotta, leaving a 2cm/1in gap around the edge.

Take the short side of the sponge and using the tea towel underneath, roll up the sponge quite tightly, making sure the filling stays inside.

Wrap the sponge tightly with plastic wrap and refrigerate for a few hours.

Just before serving, make a quick glaze by mixing together a few tablespoons of icing sugar and lemon juice, adding it drop by drop. Mix with a fork until thick and glossy.

Take the Swiss roll out of the fridge, remove the plastic wrap and drizzle the glaze on top of the cake. Decorate with some almond slices. Slice and serve.

This can be kept in the fridge for a few days.