The gluten-free zebra roll is a show-stopping dessert but surprisingly simple to make.
It is a soft sponge cake, decorated with a zebra pattern achieved by adding cocoa to part of the batter, creating an elegant and striking effect when sliced.
Inside, a delicious and creamy filling made of whipped cream, condensed milk, and crumbled chocolate cookies makes this roll irresistible, perfect as a dessert at the end of a meal or for a special snack.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs (at room temperature)
- 2/3 cup sugar
- 1 cup gluten-free flour for desserts
- 1/4 cup unsweetened cocoa powder
- 1 tbsp powdered sugar
- 1 tbsp wildflower honey
- 1 pinch salt
- 1 tsp vanilla extract
- 1 1/4 cups heavy cream for whipping
- 3.5 oz condensed milk
- 3.5 oz chocolate cookies (gluten-free)
Steps
Start by preparing the biscuit.
Beat the egg whites, adding the sugar gradually. Once they form stiff peaks, add the yolks, salt, vanilla, and honey, continuing to beat with the mixer.
Finally, fold in the sifted flour using a spatula, being careful not to deflate the mixture.
Take 1/4 of the mixture for the stripes, add 1/4 cup of cocoa powder, 1 tbsp of sugar, and 1 tbsp of milk.
Pour into a pastry bag and create the stripes directly onto a baking sheet lined with parchment paper.
Bake at 350°F for 2 minutes, just to set.
Remove the tray from the oven, pour the rest of the batter over the surface, and gently level it.
Bake again at 350°F for 10 minutes. Check the baking with a toothpick, as every oven is different.
Remove from the oven, take it out of the tray leaving the parchment paper, and cover with another sheet of parchment paper to retain moisture. Let it cool.
Meanwhile, prepare the filling.
Coarsely crumble the cookies.
Whip the cream to stiff peaks, gently fold in the condensed milk and vanilla, and finally incorporate the crumbled cookies.Gently detach the biscuit from the parchment paper.
Leave the pattern facing down, spread the cream evenly, and roll up using the parchment paper, closing the roll in its own paper.Let it rest in the refrigerator for 2 or 3 hours before slicing; it will be firmer and tastier with the well-chilled filling.
