SERVING: 4 or more people
AUTHOR: Matilde Vicenzi
120 g of caster sugar
A pinch of salt
100 g of flour
a knob of melted butter
unsweetened cocoa powder to decorate
little Amarettini d’Italia macaroons biscuits to decorate
FOR THE STUFFING
240 g of cream cheese (such as Philadelphia)
180 g of finely crushed Amaretti d’Italia macaroons
40 g of powdered sugar
1 spoonful of milk (optional)
Prepare the amaretto cream.
Finely grind the amaretto biscuits until you obtain a flour-like powder.
Mix the crushed amaretto biscuits with cream cheese and sugar in a bowl. Beat vigorously with the whisk to obtain a frothy mixture. Store in the refrigerator.
Preheat the oven to 200 ° C. Use a little melted butter to brush a baking tray with quite high edges.
Cover it well with baking paper and repeat the process on the surface with additional melted butter.
Beat the egg yolks with 100 grams of sugar for at least 10 minutes until the mixture has tripled in volume.
Sift the flour and add it to the mixture in 2/3 intervals by blending from time to time, so that it becomes uniform.
Beat until stiff the egg whites with the remaining sugar (20 grams) and a pinch of salt. Add them to the mixture in three intervals and blend them very gently so that it does not fall apart.
Once the mixture will be perfectly uniform, pour it into the baking tray and spread it by levelling it with a spatula. Bake in the preheated oven for 8-10 minutes.
Meanwhile, prepare a dampened towel and put it on an empty and heat-resistant surface.
As soon as the dessert will be ready, take it out of the oven and directly turn it over on the towel while it is still hot, but be careful not to burn yourself.
Eliminate the baking paper and start shaping the roll. I suggest that you start by keeping the longer side towards you and gently rolling it with the towel. Let it cool down while it is completely wrapped in the damp towel, so that it takes form.
Once the roll is cold, unroll it gently and stuff it with the amaretto cream, but leave at least 1 cm from the edges, so that it does not leak. Sprinkle with unsweetened cocoa powder and finish with little amaretto biscuits.
NOTE: you can also try the cocoa version. Prepare the mixture by using 70 grams of flour and 30 grams of unsweetened cocoa powder. If you wish, you can also add delicious chocolate chips to the amaretto cream!