The alchermes and chocolate roll is a soft dessert with a rich filling, reminiscent of sweet peaches. To make this recipe, I prepared a soft roll, soaked it in alchermes, and filled it with a layer of hazelnut spread (or Nutella) and a layer of cream made of whipped cream and hazelnut spread. Finally, I garnished the roll with a dark chocolate ganache. With this explosively flavored dessert, you’ll impress everyone at the table!
For more recipes, check out the collection Roll or Log: Sweet and Savory Recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
Ingredients
- 2 eggs
- 100 g sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 50 g all-purpose flour
- 100 ml alchermes
- 20 ml water
- 80 g hazelnut spread
- 150 ml whipping cream
- 80 ml fresh liquid cream
- 80 g dark chocolate
Tools
- Baking Tray
Steps
To make the alchermes and chocolate roll, separate the yolks from the whites. In a bowl, beat the egg whites with 30 grams of sugar until stiff.
In another bowl, beat the yolks with 70 grams of sugar and the vanilla extract. Pour in the egg whites and fold them into the yolks with a spatula, moving from bottom to top.
Then, incorporate the sifted flour with the cornstarch and finally the baking powder. Mix the ingredients until smooth and homogeneous. Pour the mixture into the tray lined with parchment paper. Bake in a preheated oven at 350°F (180°C) for 10-12 minutes, until golden.
Once cooked, remove from the oven and let cool by flipping it onto another sheet of parchment paper.
Whip the cream until stiff and incorporate the hazelnut spread, leaving a couple of tablespoons aside.
In a bowl, combine the alchermes and water.
Straighten the outer edges of the roll with a sharp knife and soak the roll with the alchermes.
Evenly cover the roll with the reserved hazelnut spread, then form a layer with the cream and chocolate mixture made earlier.
Roll it up from the longer side and seal well with parchment paper. Refrigerate for a couple of hours to set.
In a saucepan, gently heat the cream; then remove from the heat and incorporate the chopped chocolate. Stir with a spatula until smooth and glossy.
Let it cool slightly, then pour it over the roll, trying to cover the entire surface and around the edges.
Chill in the fridge for a few hours to set. Slice the roll and serve. Enjoy!
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