Fruit Roll

17/11/2023

The fruit roll is a fresh and colorful dessert, perfect for the spring or summer season. Here is an Italian recipe with a touch of creativity to make a delicious fruit roll.

Ingredients

4 eggs
120g of sugar
120g of type 00 flour
1 teaspoon of vanilla extract
A pinch of salt
Fresh fruit of choice (strawberries, kiwi, peaches, bananas, etc.)
Icing sugar (to dust)
250g of mascarpone
50g of icing sugar (for the cream)
1 teaspoon of lemon juice

Preparation

Prepare the fruit jam. You can use fresh fruit and cook it with a bit of sugar to get a chunky jam, or you can use ready-made jam for simplicity.
Whip the eggs with the sugar until you have a light and fluffy mixture.
Gently fold in the sifted flour, vanilla, and salt, mixing from top to bottom to avoid deflating the batter.
Pour the mixture onto a baking tray lined with parchment paper and spread it evenly with a spatula.
Bake in a preheated oven at 180 °C for about 10-12 minutes.
In the meantime, prepare the cream by mixing the mascarpone with the icing sugar and lemon juice until it is smooth and spreadable.
Once the sponge cake is ready, turn it out onto a damp tea towel, remove the parchment paper, and gently roll it up. Let it cool for a few minutes.
Unroll the sponge cake, spread a layer of mascarpone cream, add a layer of jam, and distribute the pieces of peeled and cut fresh fruit.
Gently roll the dessert back up, wrap it in cling film and let it rest in the fridge for at least an hour.
Before serving, dust the fruit roll with icing sugar.

This dessert offers a mix of flavors and textures that blend together perfectly: the softness of the sponge cake, the creaminess of the mascarpone, and the tartness of the fruit create an extremely pleasing balance.

Curiosity

In Italy, the fruit roll is often the star of summer tables and lends itself to infinite variations. Each family has its own secret recipe and favorite fruit combinations. One idea is to enrich the mascarpone cream with grated citrus zest or use different creams, like pastry or chantilly, to vary the textures and flavors.