Strawberry and Ricotta Cake Roll

The roll with strawberries is a creamy and very soft dessert, fast and very easy to make. The biscuit dough base embraces a filling of whipped cream, ricotta cream and fresh strawberries.

A few days ago I saw these beautiful and fragrant strawberries at the supermarket and they immediately made me think of a real sin of gluttony: the Strawberry and Ricotta Roll!

A delight, excellent at the end of a meal or for a special day.

TOTAL TIME 30 minutes DIFFICULTY not too tricky

 

INGREDIENTS FOR BISCUIT PASTA:

 

70 g flour

150 g sugar

5 eggs

2 teaspoons of honey

30 g potato starch

2 teaspoons of lemon zest

 

INGREDIENTS FOR THE FILLING:

 

300 g ricotta cheese

200 g fresh cream

100 g sugar

seeds of a vanilla bean

200 g strawberries

 

DIRECTIONS:

 

• Preheat the oven to 220 °

• First, take the eggs and divide the yolks from the whites.

• Beat the egg whites until stiff and keep them aside.

• Work the yolks with an electric mixer together with the sugar and honey until a very frothy cream is created. Perfume it with a pinch of untreated lemon zest.

• Incorporate the beaten egg whites into the yolk mixture and mix with a spatula very gently from the bottom upwards so as not to disassemble the mixture.

• Finally mix the flour and starch, previously sifted, together with the mixture.

• Line the oven tray with parchment paper, pour the mixture for the pasta and spread it to the thickness of about 1 cm with the back of a spoon or with a spatula

• Bake at 220 ° C and cook for 7 minutes, until the surface starts to brown.

• Remove from the oven, turn the biscuit dough over a sheet of parchment paper, sprinkle with icing sugar and gently roll it up.

• Let the dough cool down so that it will not split when you roll up your roll.

• In the meantime, wash the strawberries and cut them into slices.

• Then dedicate yourself to the cream, which will be whipped until stiff.

• Sift the flour and add it to the sugar, vanilla beans and whipped cream. Mix everything together.

• Take the dough, unroll it and fill it with the ricotta cream and sliced strawberries.

• Roll it up again, wrap it in plastic wrap and put it in the fridge for at least 3 hours.

• When serving, sprinkle with icing sugar and garnish with strawberries.