Roll with ice cream
Delia Ciriello
Time of realization: 1 hour plus rest in the freezer for at least 2 hours
Degree of difficulty (1 to 5): 2
Ingredients:
4 eggs
120 g of icing sugar
50 g of potato starch
50 g of 00 flour
vanilla
1 teaspoon of yeast
For the filling:
500 g of ice cream flavor to taste (I added hazelnut, mozzarella and vanilla)
Procedure:
separate the yolks from the whites and mix the first with the sugar, add flour, starch, vanilla and yeast after sifting them. Mix everything with gentle movements from top to bottom, whisk the egg whites and add them to the mixture with the yolks, always with delicate movements. The mixture thus obtained will be added in a dripping pan lined with baking paper and leveled with a spatula, so as to have a thickness of at most a couple of centimeters.
For the decorations I took 2-3 tablespoons from the dough and added bitter cocoa; I made the drawings, I cooked for two minutes and I gently poured the light mixture over it.
Bake at 170 ° C for 10/12 minutes.
Once cooked, the biscuit dough will be turned upside down on a damp cloth. Gently remove the parchment paper and wrap in a tea towel.
Remove the ice cream from the freezer. Arrange it inside your roll and rewind everything.
Try to shape the ice cream in such a way that it perfectly covers the entire length of the cookie dough. To do this, it is important that the ice cream is well malleable.
After this operation, place the roll in the freezer to compact for a few hours. Serve in slices and pour a little liqueur on top.
based on 2 Review (s)
