Roll out the dough into a thin layer 4-5 mm thick. Ricotta rub through a sieve, add powdered sugar and vanilla essence. Mix well. Put the prepared ricotta in an even layer in the middle of the dough layer, roll into a roll, pinch. Preheat the oven to 220ºС. Line a baking sheet with baking paper. Put the roll on a baking sheet, brush with beaten egg and bake in the oven for 15-20 minutes. Grind half of the wild berries in a blender with powdered sugar and lemon juice. Put the finished roll on a dish, pour over with berry sauce and decorate with the remaining berries.