Gypsy's Arm Cake Roll (Swiss Roll) vs Maritozzi con la Panna (Sweet Buns with Cream)

Both desserts pair a soft baked base with a creamy filling, but their textures differ. The Gypsy's Arm relies on eggs whisked with sugar into a thin, airy sponge scented with lemon zest and vanilla; it is rolled warm in a towel, cooled, then spread with a cooked, cinnamon-infused pastry cream thickened with yolks and cornstarch before re-rolling. Maritozzi start from a yeasted, kneaded dough enriched with butter, egg and orange zest, baked into puffy buns and split to hold cold whipped cream sweetened with powdered sugar and vanilla.