Christmas Roll with Amaretti
An elegant and fragrant dessert, perfect for the holidays. The Christmas roll with amaretti combines the softness of the cocoa base with a velvety cream of ricotta and mascarpone, enriched with crumbled amaretti and orange zest: a delicate and enveloping taste that immediately reminds of the holidays.
Also try these Christmas rolls:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
- Energy 354.34 (Kcal)
- Carbohydrates 37.91 (g) of which sugars 23.17 (g)
- Proteins 7.35 (g)
- Fat 21.20 (g) of which saturated 9.08 (g)of which unsaturated 7.00 (g)
- Fibers 2.00 (g)
- Sodium 227.18 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
mold 14×14 inches
- 4 eggs
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup unsweetened cocoa powder
- 3.4 oz vegetable oil
- 4 tablespoons water (hot)
- salt
- 8.8 oz mascarpone
- 5.3 oz ricotta
- 2/3 cup sugar
- 3 oz amaretti (crumbled)
- orange zest
- 1 teaspoon liqueur (such as Amaretto)
- amaretti (whole)
- powdered sugar
- chopped hazelnuts
Steps
For the preparation of the Christmas Roll with Amaretti watch the video HERE.
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Prepare the cocoa base
Separate the egg whites from the yolks.
Beat the egg whites with half of the sugar until you obtain a shiny meringue.
In another bowl, beat the yolks with the rest of the sugar, hot water, and a pinch of salt until you get a light and frothy mixture.
Add the oil, then the sifted flour and cocoa, mixing gently.
Incorporate the beaten egg whites with movements from the bottom upwards.
Pour the batter into a 14×14 inch baking tray lined with parchment paper, level it, and bake at 350°F for about 20 minutes.
Prepare the amaretto cream
In a bowl, mix mascarpone, ricotta, and powdered sugar until smooth.
Add the crumbled amaretti, orange zest, and, if desired, a teaspoon of Amaretto liqueur.
Once baked, invert the sponge onto another sheet of parchment paper, remove the baking parchment, and spread the prepared cream evenly.
Level it. Add crumbled amaretti on top and roll.
Wrap in parchment paper and refrigerate for a few hours…
After a few hours, cut the ends
Then decorate with melted chocolate, chopped hazelnuts, and amaretti.
Enjoy your meal!
tips & storage:
Useful Tips
Soft base: roll the sponge immediately after baking, while it’s still warm, to prevent it from breaking.
Aromatic cream: you can add a bit of Amaretto liqueur or a hint of cinnamon for a more festive taste.
Crispy variations: for added crunch, include some chopped almonds or hazelnuts in the cream.
Scenic decoration: use powdered sugar as “snow” and whole amaretti on the surface for an elegant and festive effect.
Advance preparation: the roll can be made the day before, allowing the flavors to meld better and the dessert to become more compact.
🧊 Storage
The amaretti roll can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for 3–4 days.
Before serving, take it out of the fridge 10–15 minutes to allow it to soften and become fragrant again.
It can be frozen already rolled for about 1 month; defrost in the fridge and add fresh decorations before serving.
