The roll with chestnut cream and white chocolate is a delicious temptation to make your Christmas even more exciting.

A very soft biscuit dough wraps a fragrant vanilla chestnut cream, combined with a velvety white chocolate cream. The whole is sprinkled with coconut and decorated with candied fruit. So delicious and so simple to prepare.

With this dessert, you will add a refined touch to your holiday menu.

Do not miss these other delicious holiday desserts:

roll-with-chestnut-cream-and-white-chocolate-presentation

Difficulty: Easy
Cost: Medium
Preparation time: 45 Minutes
Portions: 6 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas

Ingredients for Roll with Chestnut Cream and Chocolate

3 Eggs
3 Egg Whites
3 tablespoons water (cold)
3/4 cup Sugar
1/2 cup Flour
1/2 cup Potato Starch
1 sachet Vanillin
1 teaspoon Baking Powder
as needed Butter
14 oz chestnut cream (with vanilla)
5 oz White Chocolate
1/2 cup Fresh Liquid Cream
2 tablespoons Milk
1 tablespoon Rum
2 Egg Whites
5 oz grated coconut (rapè)
1/3 cup desiccated coconut
2 tablespoons dark chocolate (shavings)
as needed Candied Cherries
as needed mango (dried)

Preparation of Roll with Chestnut Cream and White Chocolate

Butter a rectangular baking tray and cover it with a sheet of greased paper. Separate the egg yolks from the whites and set the latter aside (1). Beat the yolks with water, sugar, and vanillin using an electric whisk (2). Now, gradually incorporate the flour, mixed with the potato starch, and the sifted baking powder (3 –4). Mix the ingredients well with a spoon until you obtain a homogeneous dough.
Separately, whip the egg whites until very stiff, which you have previously set aside. Then, add them to the mixture and mix for another 5 minutes (5). Pour the dough onto the tray and level the surface with a spatula (6). Then, bake in a preheated oven at 392°F for 10 minutes. As soon as you remove it from the oven, flip the tray onto a tea towel and gently remove the greased paper (7). Roll the rectangle of biscuit dough into a roll, using the greased paper to help.
Meanwhile, place the chopped white chocolate in a saucepan, add the milk and rum. Melt in a bain-marie until you get a dense and velvety cream (8). Separately, whip the cream and combine it with the two whipped egg whites (9). Then, add the white chocolate cream, mixing from bottom to top (10).
Unroll the roll and spread it with the chestnut cream (11) and more than half of the white chocolate cream (12). Roll it up again and remove the greased paper. Cover the entire surface of the roll with the remaining white chocolate cream. Spread the grated coconut over a sheet of baking paper. Then, roll the roll over it to cover it completely with coconut (13). Now, place the roll on a tray and let it rest in the fridge for 5 hours.
Decorate the dessert. Sprinkle with dark chocolate shavings and garnish with candied cherries, stars made from dried mango, and cubes of coconut cut into slices. Place the roll with chestnut cream and white chocolate in the fridge until serving.