PEACH AND AMARETTI D’ITALIA CAKE ROLL
- Bring the water to a boil and mix in the sugar.
- Add the maraschino to the mix until you reach the desired taste. Let cool.
- Separate the eggs. Beat 6 egg yolks with 125g of sugar and put them to the side.
- Whip the egg whites until stiff and gently fold them into the yolk mixture.
- Slowly sift the flour into the mixture, constantly mixing with a spatula.
- Spread the batter on a baking pan, previously covered in parchment paper. Pipe it till about 0.5cm tall (using a pastry bag can help).
- Bake in a convection oven for 4-5 minutes at 200°C: aim for golden, not dry. Let cool.
- Put 2 egg yolks in the bowl of a mixer with sugar, mascarpone and cream. Beat them until the mixture becomes light and airy.
- For the jam, wash and chop the peaches and cook them in a pan on low heat with 150g of sugar and a touch of water.
- Gently remove the baked cake from the parchment paper.
- Wet the cake with the water and maraschino syrup.
- Spread the chilled peach jam onto the cake base.
- Using a pastry bag, spread the mascarpone cream on top of the peach jam. Gently mix the two with a spoon to create a marbled effect.
- Roll the cake up.
- Lay a couple of slightly overlapping sheets of cling film and create a further layer of mascarpone cream using a pastry bag.
- Lay the cake and roll everything tightly in the cling film.
- Let the cake chill in the fridge for at least 3 hours.
- Once ready, crumble the Amaretti d’Italia on a tray or on a work surface.
- Unroll the cake directly on the surface and cover it with plenty of Amaretti crumble before serving.