Italian Cakes & Dessert Recipes

GONE TO HEAVEN ITALIAN RICOTTA ROLL DESSERT

The ricotta cheese roll is one of those evergreens that is good for any occasion and any time.

During the Easter period you can serve it as a delicious dessert at the end of the meal, as an alternative to the more elaborate and demanding Sicilian cassata; or as a sweet intermezzo for an afternoon snack, sipping a coffee or a cup of tea.


Contrary to what it could be supposed, ricotta cheese roll is a very simple dessert to prepare.

The secret lies in the base made of cookie dough which, in order to be rolled up without difficulty, must be elastic and soft.

The secret to prevent it from crumbling is to let it cool down once it is taken out of the oven and roll it up to form a roll.

 

I use 9 jelly roll pan.

YIELD: Makes 10 Servings

INGREDIENTS:

  • 4 eggs
  • 1/2 cup of sugar
  • 1/2 cup of plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest
  • pinch of salt
Filling:
  • 16 oz (450 grams) strained ricotta
  • chocolate chips as needed
  • sugar to taste
For Decoration:
  • glazed cherries as needed
  • chocolate chips as needed
  • icing sugar as needed
Method:
1. Prepare a baking dish by lining a baking tray with parchment paper.
Apply a thin layer of butter on the surface of the baking tray.
Set aside until needed.
2. Separate the whites from the yolks. Beat the whites with a pinch of salt. Beat into stiff peaks.
3. Beat the yolks with the sugar, vanilla and lemon zest. Beat till the mixture turns thick and creamy.
4. Sieve the flour and baking powder together. Fold the flour into the egg yolk and sugar mixture.
5. Lightly fold in the beaten egg whites.
6. Pour the batter onto the lined baking tray.
7. Bake in a preheated oven at 350 F for 10 to 15 minutes or until the top of the cake springs back when touched with a finger.
8. Once the cake is baked, loosen the edges with the help of a knife.
Transfer it over a parchment paper or kitchen towel, remove the parchment paper from the bottom part of the cake and start rolling.
Once rolled, leave it to cool.
9. Beat the strained ricotta along with sugar to taste.
10. Add the chocolate chips as needed.
11. Unroll the cake and spread the filling with the help of  a spatula.
Make sure to leave at least 2 cm space from the borders.
Now roll the cake again and decorate the top as you please.
We have used glazed cherries, chocolate chips and icing sugar for this purpose.
Refrigerate for at least an hour before slicing.
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