EASY LEMON ICE CREAM SWISS ROLL quick and easy, a dessert after lunch or dinner to make in a short time with 7 minutes of baking, a tasty idea also for children with double cream.
Delicious lemon ice cream rolls, they are prepared in no time with a simple lemon chantilly cream, a filled biscuit dough dessert, it is put in the freezer and sliced before serving.
The recipe for lemon ice cream rolls is perfect if you are looking for a semifreddo to make in a few minutes, it cooks in just 7 minutes both for the cream and the base, then it is rather fast.
Of course, you can fill them as you like, great with jam or coffee and chocolate chips or with Nutella and coconut.
Follow me in the kitchen today there are lemon ice cream rolls!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggs
- 2.1 oz sugar
- 0.6 cup all-purpose flour
- 1 tsp baking powder
- 4.4 oz pastry cream
- 0.5 cup heavy whipping cream
Steps
Prepare the pastry cream HERE with lemon and let it cool in a bowl covered with cling film.
Beat the eggs with the sugar until they double in volume, gradually add the flour with the baking powder, always working with the electric whisk for about a minute.
Spread the mixture in a tray lined with paper and make a rectangle about 10 x 12 inches, bake in a preheated oven for 7 minutes.
Remove from the oven, detach the sponge cake from the paper then roll it up with a kitchen towel and keep it in shape for a few seconds, unroll and set aside.
Whip the cream and add the pastry cream, mix with a spatula and fill the base of the sponge cake, roll up and place in the freezer for 30 minutes.
Remove from the freezer and cut into rolls before serving.
Bon appétit
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A very simple dessert that you can fill with any cream, great just with mascarpone and lemon or with Philadelphia or cream and ricotta, whatever you have in the fridge.
