Frozen berries ricotta roll
- Titti
- May 30, 2020
- 1 min read
Updated: Dec 14, 2020

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

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.

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.

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

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.

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.

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