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Rotolo panna montata e fragole

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Adjust Servings:
4 eggs
125 gr sugar
100 gr plain flour
10 gr baking powder
1 grated lemon zest
250 gr whipped cream
2 spoons icing sugar
250 gr fresh strawberries
4 spoons nutella optional

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Rotolo panna montata e fragole

  • Serves 8
  • Medium


  • Base

  • filing



Whipped cream and fresh strawberries is a winning combination for a gran finale!

Then… if we combine them with a thin sponge cake and a veil of nutella, your guest will brazenly ask for a slice of cake to take away, for their breakfast the day after!



Strawberry can be crowned queen of the table in spring time, due to its sugary flavour, that adults and kids love!


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Beat egg and sugar for 15 minutes.
Sift flour together with baking powder and add it little by little to the egg and sugar mixture. Once flour has been incorporated, add grated lemon zest.
Line a rectangular tray with baking paper and pour the mixture over it. Level with spatula so that cooking has the same thickness.
Bake it in a preheated oven at 180 degrees for about 15 minutes.
Then turn the base of your roll upside on a moistened cloth, cover it with another damp cloth and let it cool. This step is essential to be able to form the roll without breaking it. If you want to make the base the day before, wrap well it with cling paper.
While the base cools, take fresh cream, pour it into a big bowl, add icing sugar and whip the cream.
Cut a big piece of film to place under the base.
Now spread a veil of Nutella ( this one is an option, if you like it) then whipped cream, making sure that it is all at the same level. Then distribute the pieces of strawberries on the cream.
With the help of film begin to roll your cake, pressing lightly.
Close the roll with plastic wrap and let it rest in the fridge for at least 1 hour and half.
When it is time to serve it, take out your roll, remove the film and sprinkle it with icing sugar and cocoa powder.
Decore it with pieces of strawberry and mint leaves.
Now your "Rotolo" is ready to be taste!


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