Limoncello Cream Roll
A delightful Italian dessert, the Limoncello Cream Roll combines a soft sponge cake with a tangy lemon cream filling, all enhanced by the zesty touch of limoncello. This elegant dessert is perfect for special occasions or simply as a treat after a hearty meal. Its light, fresh flavor and creamy texture make it an irresistible indulgence for those who appreciate Italian-inspired sweets.
Category: Dessert
Serves: 10
Preparation Time: 40 minutes
Cooking Time: 25 minutes
Resting Time: 2 hours
Ingredients
For the Sponge Cake:
| Ingredient | Quantity |
|---|---|
| Sugar | 140g |
| All-purpose Flour | 100g |
| Eggs | 5 |
| Limoncello | 10g |
| Lemon Zest | 1 |
For the Lemon Cream Filling:
| Ingredient | Quantity |
|---|---|
| Heavy Cream (liquid) | 350ml |
| Egg Yolks | 200g |
| Sugar | 200g |
| Butter | 200g |
| Limoncello | 100ml |
| Powdered Sugar | 30g |
| Water | 20ml |
| Gelatin Sheets | 20g |
For the Lemon Soak:
| Ingredient | Quantity |
|---|---|
| Limoncello | 50ml |
| Water | 50ml |
| Sugar | 50g |
For Garnishing:
| Ingredient | Quantity |
|---|---|
| Lemon slices | As needed |
Instructions
Step 1: Prepare the Sponge Cake
- Begin by separating the egg yolks from the whites. Place the yolks into the bowl of a stand mixer, or use a regular bowl with a hand mixer if preferred. Add 70g of sugar to the yolks and begin mixing.
- As you whip the yolks with the sugar, grate the zest of one lemon and add it to the bowl. Incorporate the limoncello into the mixture, continuing to whip until the mixture is creamy and smooth.
- In a separate bowl, whisk the egg whites with the remaining 70g of sugar until they form soft peaks. Be careful not to over-whip, as the whites should not be too firm.
- Gently fold the whipped egg whites into the yolk mixture using a spatula, taking care not to deflate the airy texture of the whites.
- Sift the flour into the mixture and carefully stir to combine.
- Preheat the oven to 180°C (350°F). Line a 45×37 cm (18×15 inch) baking sheet with parchment paper, then pour the batter onto the sheet. Spread the batter evenly with a spatula to a thickness of about 1 cm.
- Bake for approximately 15-20 minutes or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool to room temperature. Once cooled, cover the cake with plastic wrap to keep it moist.
Step 2: Prepare the Lemon Cream Filling
- Begin by soaking the gelatin sheets in cold water for 5-10 minutes.
- In a saucepan, heat the water and add the zest of one lemon, along with 100ml of limoncello. Stir to combine, then bring the mixture to a gentle simmer.
- Once the mixture is simmering, add the butter in cubes and stir until it melts into the liquid. Let it simmer on low heat for about 2-3 minutes.
- Remove the saucepan from the heat and stir in the soaked gelatin until fully dissolved. Let the mixture cool slightly.
- Transfer the mixture into a shallow container, cover with plastic wrap (making sure the wrap touches the surface of the cream), and refrigerate for at least 1 hour until it thickens and firms up.
Step 3: Prepare the Lemon Soak
- In a small saucepan, combine 50ml limoncello, 50ml water, and 50g sugar. Heat over medium heat until the sugar dissolves and the mixture is well combined. Remove from heat and set aside to cool.
Step 4: Whip the Heavy Cream
- Pour the heavy cream into the bowl of a stand mixer, or use a hand mixer. Whisk the cream until it forms soft peaks.
- Gradually add the powdered sugar to the whipped cream and continue whisking until it reaches stiff peaks. Set aside.
Step 5: Assemble the Limoncello Cream Roll
- Once the sponge cake has cooled, use a pastry brush to gently soak the cake with the lemon soak mixture, ensuring that the cake is evenly moistened but not soggy.
- Spread half of the lemon cream mixture evenly over the soaked cake, leaving a small border around the edges.
- Carefully roll the cake from one end to the other, using the parchment paper to help you roll it tightly but gently. Be cautious to avoid breaking the cake.
- Once rolled, wrap the cake in plastic wrap and refrigerate for at least 2 hours to firm up the roll.
Step 6: Decorate and Serve
- After the roll has chilled, remove it from the fridge and unwrap the plastic wrap.
- Transfer the remaining lemon cream to a piping bag fitted with a star tip and pipe decorative swirls over the top of the roll.
- Garnish with thin slices of fresh lemon for a burst of color and a refreshing citrus touch.
- Slice into portions and serve cold for a refreshing and indulgent dessert.
Tips for Success:
- Chill the cream thoroughly: The lemon cream needs time to set and firm up in the refrigerator. Make sure it has fully cooled before you proceed with assembling the roll.
- Moisten the cake evenly: When applying the lemon soak, do so gently to avoid making the sponge cake too soggy.
- Fresh lemon zest: Always use fresh lemon zest for the best aromatic and zesty flavor in both the cake and cream filling.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Fat | 20g |
| Carbohydrates | 30g |
| Protein | 3g |
| Sugar | 25g |
This Limoncello Cream Roll is the perfect blend of tangy, sweet, and creamy flavors, wrapped in a delicate sponge. It’s an impressive dessert for any occasion, making it the star of the table with its beautiful presentation and irresistible taste. Enjoy!
