Roll with Limoncello Cream

The roll with limoncello cream is a delicious dessert that combines the citrusy freshness of limoncello with the softness of a rolled sponge cake. Here is the recipe to make it in Italian style:

Ingredients

For the sponge cake:

• 4 eggs (room temperature)
• 100 g of sugar
• 1 pinch of salt
• Grated zest of 1 lemon
• 100 g of sifted flour
• Powdered sugar (for dusting)

For the limoncello cream:

• 250 ml of milk
• 3 egg yolks
• 80 g of sugar
• 30 g of cornflour (cornstarch)
• 100 ml of limoncello
• 250 ml of whipping cream

Preparation

1. Prepare the sponge cake:

   • Preheat the oven to 180 °C.
   • Whisk the eggs with the sugar and a pinch of salt until you have a frothy and pale mixture.
   • Gently fold in the flour and grated lemon zest, mixing with movements from top to bottom to not deflate the batter.
   • Spread the batter on a baking tray lined with parchment paper, forming a rectangle about 1 cm thick.
   • Bake for 10-12 minutes until golden.
   • Remove from the oven and overturn onto a damp kitchen towel dusted with powdered sugar, roll up gently and let cool.

2. Prepare the limoncello cream:

   • In a saucepan, mix the egg yolks with the sugar until smooth.
   • Add the cornflour and mix until there are no lumps.
   • Heat the milk in another pot, then pour it gradually onto the yolk mixture, stirring constantly.
   • Cook the mixture over medium-low heat, continuing to stir until the cream thickens.
   • Remove the cream from the heat and let it cool, then add the limoncello and mix well.
   • Whip the cream and gently fold it into the cooled limoncello cream.

3. Assemble the roll:

   • Gently unroll the sponge cake.
   • Spread the limoncello cream over the surface, leaving a free edge of about 2 cm.
   • Roll up the sponge cake again, wrapping it in cling film to maintain its shape.
   • Place in the refrigerator for at least one hour before serving.
   • Before serving, dust with powdered sugar.

Trivia

Limoncello is a liqueur typical of Southern Italy, especially the Amalfi Coast, where lemons reach an especially intense aroma and flavor. It is not surprising, then, that this distillate often becomes an ingredient in sweets and creams, giving a fresh and distinctive character.