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Frozen berries ricotta roll

  • Writer: Titti
    Titti
  • May 30, 2020
  • 1 min read

Updated: Dec 14, 2020


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Ingredients sponge:

3 eggs

1 teaspoon honey

pinch of salt

45 gr oat flour

filling:

350 gr ricotta

1 teaspoon icing sugar

1 teaspoon honey

250 gr frozen mixed berries

1/2 corn starch dissolved in 2-3 tablespoons hot water

1 teaspoon vanilla paste

1/2 lemon (zest+juice)

topping:

1 tablespoon cocoa powder and icing sugar


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Beat untill stiff the eggs white with a picnh of salt.

Then beat the yolks with honey untill they became pale. Slowly add the flour (better if sifted), a tablespoon at time (keep last bit after the eggs white) folding with a spatula; then the eggs white and last flour.



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I use a silicon cake pan 22x28 cm.

Static oven 180°C for 10 minutes.



Be ready with a sheet of oven proof paper larger than your sponge.










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You have to roll the sponge immediatly after taking out the oven (it is hot but you can do it :) )











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Wrap it in the paper and let it cool.






For the filling:

remove the water excess from the ricotta (leave it on a sieve for at least 30 min) and then, for a better result, sift the ricotta.

In a pot, put the berries, honey, lemon and vanilla, on a gentle heat. After 5 minutes add the corn starch and let simmer for 4-6 minutes. Once cold, blend the compote.

Combine the ricotta, icing sugar and the compote.

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Time to fill the roll.

Place the filling in one half of your sponge, and roll it, the paper will help you.

It's a lot, but you can do it!


Wrap it again in the paper and let it rest in the fridge, better overnight.











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When you are ready to eat, complete the roll with cocoa powder and icing sugar :)

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