Sponge cake cannoli: these treats are hard to resist!

published on 19 April, 2019 at 18:47

Your favorite Italian pastry in the form of a cake roll with a creamy ricotta filling!

INGREDIENTS

For the batter:

3 eggs;
80 g (2.8 oz) sugar;
80 g (2.8 oz) flour;
a pinch of salt.

For the filling:

2 egg yolks;
60 g (2 oz) sugar;
20 g (0.7 oz) cornstarch;
1 cup milk;
1 cup whipped cream.

METHOD

To make pastry cream whisk egg yolks, cornstarch and sugar together. Heat up some milk to make it warm but not boiling.
Start pouring warm milk into yolks while whisking constantly, then pour the mixture back into pan and place over low heat.
While whisking constantly, wait until cream gets thick, remove from the pan, pour into another place and leave to cool down completely, then fold some whipped cream in.
For the base preheat the oven to 200C/400F.
Beat eggs whites and half of the sugar until stiff peaks form.
Whisk egg yolks with leftover sugar until pale. Add flour in and whisk to combine.
Fold egg whites into egg yolks and pour the batter into a pastry bag.
Form four disk on a parchment paper lined baking sheet and bake base for 5 minutes.
Repeat with leftover batter.
Add cream into the center of each disk, pinch both ends together and serve, sprinkled with powdered sugar and decorated with sliced strawberries.