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:
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Preheat the oven to 220 °
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First, take the eggs and divide the yolks from the whites.
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Beat the egg whites until stiff and keep them aside.
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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.
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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.
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Finally mix the flour and starch, previously sifted, together with the mixture.
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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
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Bake at 220 ° C and cook for 7 minutes, until the surface starts to brown.
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Remove from the oven, turn the biscuit dough over a sheet of parchment paper, sprinkle with icing sugar and gently roll it up.
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Let the dough cool down so that it will not split when you roll up your roll.
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In the meantime, wash the strawberries and cut them into slices.
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Then dedicate yourself to the cream, which will be whipped until stiff.
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Sift the flour and add it to the sugar, vanilla beans and whipped cream. Mix everything together.
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Take the dough, unroll it and fill it with the ricotta cream and sliced strawberries.
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Roll it up again, wrap it in plastic wrap and put it in the fridge for at least 3 hours.
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When serving, sprinkle with icing sugar and garnish with strawberries.
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