Cookbook Desserts

Sweet chestnut roll

Desserts

Difficulty	People	Time

Easy	5	30 minuti

Ingredients

3	egg
35 g	sugar
15 g	chestnut flour
10 g	00 flour
35 g	sunflower seed oil
75 g	chestnuts boiled, plus as needed for decoration
125 g	mascarpone Sterilgarda
q.b.	Partly Skimmed Milk UHT Microfiltered Sterilgarda
100 mL	Whipping Cream Sterilgarda
40 g	powdered sugar
1 cucchiaini	bitter cocoa powder

Prepare this recipe with:

Preparation

Separate the yolks from the egg whites and beat the latter until stiff. Being careful not to deflate the egg whites, add the sugar and mix the mixture with a hand whisk.
Add the egg yolks one by one, continuing to mix, and finally pour in the sunflower seed oil.
Sift the chestnut flour and 00 flour and add them to the mixture. Mix until smooth and spread the resulting batter onto a square baking sheet lined with parchment paper.
Bake at 170° in a preheated fan oven or 180° in a conventional oven for 15-20 minutes.
While cooking, begin preparing the filling by blending the chestnuts and a splash of Sterilgarda Semi-Skimmed Microfiltered Milk in a food processor. Set aside the resulting chestnut cream.
Using an electric whisk, whip the Sterilgarda Whipping Cream, add the Sterilgarda Mascarpone, and blend again. Add the powdered sugar and cocoa powder and blend again. Finally, add the reserved chestnut cream and blend again until all the ingredients are combined.
Remove the biscuit dough from the oven and, after letting it cool, carefully remove it from the pan. Pour the filling and spread it evenly over the surface, leaving a little space from the edge.
Roll up the biscuit dough to form a log and leave to rest in the refrigerator for a couple of hours.
Place the roll on a serving tray, garnish with whipped cream using a piping bag and finish the dessert with a few boiled chestnuts placed on top of the cream.

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