The stuffed egg white roll is a light and fluffy dessert made from a thin layer of egg white, sugar, and flour dough, rolled around a delicious filling.
I filled it with a mascarpone base, but it can be filled with jam or other fillings to your liking.
The final result is a light, soft, and delicious dessert, perfect for dessert or to accompany a cup of coffee or tea.
The combination of the softness of the dough with the sweetness of the filling makes it a dessert appreciated by both adults and children.
I really like rolls and I should make them more often, but I mainly love leavened doughs, so I tend to make those more often.
You just have to make it yourself and you’ll see what a success it is.
If you make this or any other of my recipes on my blog, feel free to send me your photos and I will put them on my fb page under your name.
Approx. 519 Kcal per slice
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 10 Minutes
- Portions: 12 slices
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Making the Stuffed Egg White Roll
- 6 egg whites
- 1 cup cups all-purpose flour
- 3/4 cup cups sugar
- 1 teaspoon baking powder
- 1 1/4 cups cups mascarpone cheese
- 2 tablespoons sugar
- 3 oz oz 70% dark chocolate (shaved)
- 2 1/2 teaspoons tsp gelatin powder (in powder form)
- 1 tablespoon tablespoon powdered sugar
- 1 tablespoon Nutella®
Preparation of Stuffed Egg White Roll
In a stand mixer or electric mixer, whip the egg whites with sugar until stiff peaks form.
Then add the flour and baking powder, stirring by hand until the ingredients are absorbed.
Prepare a rectangular baking tray lined with parchment paper and pour the mixture into it, leveling well.
Bake in a preheated oven at 350°F (180°C) for 18-20 minutes.
Once baking is complete, let it cool for a few minutes, then take the baked dough with the parchment paper, place it on a work surface, sprinkle with a little sugar, cover it with a clean cloth… roll the roll with the cloth inside and let it cool.
Chop the dark chocolate into shavings and set aside.
In the meantime, beat the mascarpone with sugar in a bowl and add the chopped chocolate, mixing everything well.
Once the mixture is well blended, add the gelatin powder and mix well.
If you don’t have gelatin powder but sheets, use 3 sheets and follow the package instructions to add them to the mixture.
Meanwhile, the roll will have cooled, detach it from the parchment paper and place the side where the paper was attached facing up.
Spread all the prepared cream on the roll, leaving an inch from the edge.
Roll the roll up tightly, being careful not to break it.
Wrap it in plastic wrap and place it in the fridge for at least 1 hour before serving.
When serving, dust with powdered sugar and finish with a Nutella decoration previously softened in the microwave.
It can be stored in the fridge for 3-4 days.
