Using and electric mixer, beat the cream until stiff peaks form.

In a separate bowl, whisk together the mascarpone cheese and powdered sugar until completely incorporated and smooth.

Add the mascarpone to the whipped cream and beat just a minute or so until combined.

Gently unroll the sponge cake and brush the lemon simple syrup over the top.

Spread the cream mixture over the cake (photo 5).

Scatter the berries evenly across the cream (photo 6).

Carefully roll up the cake (photo 7).

Wrap the lemon roll in foil that has been lined with a piece of parchment, burrito style (photo 8).

Before serving, using a bread knife, cut off the ends of the roll to give it a finished look.

Dust the top of the roll with powdered sugar.

I also like to take about a 1/2 cup of whipping cream, whisked until it holds a stiff peak, placed into a pastry bag and then I run a ribbon of cream down the top of the roll (you can also spoon the cream on the top). Decorate with berries.