Roll with Yogurt Cream and Black Cherries.
Remember those ice creams sold by street trucks, the ones that, to announce their arrival, played that unmistakable melody that made us run? As a child, my favorite was the cone with vanilla ice cream topped with the inevitable black cherry syrup.
It’s that very memory, sweet and lively, that comes alive in this Roll with Yogurt Cream and Black Cherries. Bite after bite, the sponginess of the roll meets the freshness of the cream and the tartness of the syrupy black cherries, in a flavor that becomes increasingly intense.
A simple dessert, delicate and irresistibly tasty, perfect for summer or to treat yourself to a moment of pure joy.
Come with me, let’s start baking right away!
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Yogurt Cream and Black Cherry Roll.
- 2.12 oz all-purpose flour
- 1.41 oz granulated sugar
- 1/4 cup water
- 1.41 oz vegetable oil
- 4 eggs
- 0.21 oz baking powder
- 3/4 cup liquid cream (I used Hoplà type cream)
- 4.41 oz vanilla yogurt
- to taste black cherry syrup (+ the black cherries)
Steps for the Yogurt Cream and Black Cherry Roll
Carefully separate the egg whites from the yolks. Ensure that the yolks contain no traces of egg white and vice versa.
Beat the egg whites together with the sugar until stiff peaks form. The whites should be glossy and firm. Set them aside.
In a separate bowl, beat the yolks until they are light and frothy. Then, add the vegetable oil and water, pouring them in a thin stream. Finally, fold in the sifted flour.
At this point, it’s crucial to combine the two mixtures with great care. Add the beaten egg whites to the yolks a little at a time, using a spatula to gently fold from bottom to top. This step is essential to maintain the lightness of the batter.
Pour the batter onto a baking tray (such as a baking sheet) previously lined with parchment paper. Level the batter gently with a spatula to create an even layer.
Bake the roll in a preheated static oven at 356°F for 13-15 minutes. It’s important not to overbake to prevent the sponge from drying out and cracking during rolling.
It’s normal for the batter to puff slightly during baking and then settle once removed from the oven.
Once baked, allow the sponge cake to cool completely. Then, flip it onto a clean tea towel or lightly dust with powdered sugar and gently remove the parchment paper used for baking.
Meanwhile, prepare the cream: pour the cold liquid cream and the cold yogurt into a bowl and beat them until a stable cream is achieved.
Fill the cold sponge cake: spread the cream and place the well-drained black cherries on top. Leave about half an inch free from the edges.
Roll the dessert gently, using the parchment paper or a tea towel to help. Wrap it in parchment paper and let it rest in the fridge for at least 2 hours.
Once ready, trim the ends to even out the roll and decorate with plenty of powdered sugar before serving.
And here it is! The Roll with Yogurt Cream and Black Cherries is finally ready to be savored.
Its freshness and the softness of the sponge cake will captivate you from the first bite!
I hope you enjoyed this easy and delicate recipe.
See you on the next culinary adventure! Giusi
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