December is already here, can’t believe that the days and months are rolling so fast towards the end of the year! We started our Christmas decorations in the house and outside. Loreto did -as usual- an amazing job with the lighting: our backyard is adorable! It truly seems like a winter wonderland. We also started our Christmas shopping, few presents already bought and wrapped, including the ones that will go overseas. A bag of groceries delivered to the shelter and a bag of warm clothes and accessories is on the way. That is important to us.
There’s something in the Advent days that precede Christmas, a frenzy and a peace at the same time. Frantic baking, cooking, shopping, visiting, entertaining. But also quiet nights in front of a fire, snow softly falling on the ground, furtive wrapping of presents, lights sparkling everywhere, all around us. A warmth inside, a connection and empathy with our fellow human beings, an eagerness to comfort and provide, especially to the less lucky ones. Our hearts bigger and better, we tiptoe and swirl through the days with bright eyes, a wide smile and open arms.
Or at least, that’s what it feels for me.
We were asked to provide a recipe for a “sweet treat” to be included in an Advent Calendar for Canoe.com, something that everybody would love, something you would bring to a get-together and also something easy to be replicated. My thoughts were filled with baked goods: cookies, cakes, rolls, bars, chocolates, waffles, finally settling on wanting to bake a Roll. Not a jam roll this time, although very delectable, but a more luscious, rich, decadent, lip-smacking, finger-licking kind of roll.
The Nutella Roll is one of my husband’s favorite and a crowd pleaser. I don’t know anybody who doesn’t love Nutella. I am sure there must be someone out there, but not that I know of, not in my entourage. Let’s also say, since we’re in season, that this can be my version, a “mambo italiano” version, of a yule log 😉 .
The key factor in this Roll is the delicate pasta biscuit, so light, airy and sweet. It demands just some attention while cooking (it cooks fast and the color has to stay a light golden brown); then a little gentle care when you spread the smooth velvety Nutella and afterwards when you roll it into shape. The rolling part is not hard, use a damp towel to help you, and remember to be gentle. Let it cool, sprinkle some icing sugar on top and it’s done: what an impressive dessert in almost no time!
I would definitely bring a Nutella Roll to a pot-luck or family/friends gathering, sure to get the oohs and ahs and mmmms.
What else do I have to say…it’s like a rolled up Nutella sandwich but with a little more flair and poise.
A slice of sweet indulgence, a prettiness in swirls and curls, a feast for the taste buds.
If you want you can make a quick raspberry compote, it will go so well with the chocolate, adding a touch of sour while removing a little sweetness. For the raspberry compote, on a medium low heat blend 1/4 cup of raspberries (fresh or frozen) with 2 tablespoons of orange juice (or any kind you like) and 2 teaspoons of honey (I used a mango honey), for a few minutes, until it reaches a nice smooth texture.
From our kitchen to yours, we wish you Season’s Greetings.
Today’s song: “Beautiful World” by Coldplay.Print
- 2 eggs, separated
- 120 g sugar, divided in two
- 1 pinch of salt
- 60 g all purpose flour
- 1/2 cup Nutella
- icing sugar for the dusting
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- In a bowl of an electric mxer, beat together the 2 egg yolks with 60 g sugar until foamy and smooth (3-4 minutes).
- In another bowl beat the egg whites with a pinch of salt, adding slowly the remnant 60 g sugar until stiff peaks form.
- With a spatula add gently the beaten egg whites to the egg yolk mixture.
- Finally sift the flour into the mixture and blend delicately with a wooden spoon.
- Spread the batter onto the lined baking sheet and bake in the preheated oven for about 7 minutes or until light golden brown.
- Invert the baking sheet onto a damp kitchen towel, remove the baking sheet and peel the parchment paper
- Spread the Nutella evenly on top.
- Roll it onto itself with the help of the towel and let it cool.
- Once cooled, dust with icing sugar.
The pasta biscuit is better the first or second day it is baked, then it becomes less soft and more crunchy, but still very good!
- Serving Size: about 10 portions
E ora la ricetta in italiano:Print
La pasta biscotto è un impasto delicato, ideale per realizzare rotoli farciti. Rimane soffice al massimo per 2 giorni, poi indurisce un po’ diventando, appunto, “biscottata”.
- 2 uova, separare tuorlo dall’albume
- 120 g di zucchero, divisi in 60 + 60
- 1 pizzico di sale
- 60 g farina 00
- Pre riscaldate il forno a 200° C.
- Con le fruste elettriche montate 2 tuorli con 60 g di zucchero fino a ottenere una crema spumosa (3-4 minuti).
- Montate a parte i 2 albumi a neve fermissima con un pizzico di sale e amalgamatevi gli altri 60 g di zucchero facendolo cadere a pioggia e continuando a battere con le fruste.
- Amalgamate quindi i due composti, aggiungendo gli albumi a cucchiaiate alla crema di tuorli e infine unite i 60 g di farina facendola cadere da un passino e mescolandola con un cucchiaio di legno.
- Stendete l’impasto su una placca rivestita con carta da forno e cuocete nel forno preriscaldato per circa 7 minuti (tenete d’occhio il forno, non deve scurire troppo).
- Rovesciate la pasta su un canovaccio umido, staccate la carta e spalmate la base con la nutella (fatta sciogliere un po’ al microonde o a bagno maria).
- Aiutandovi con il canovaccio umido, arrotolate il dolce, rimuovete il canovaccio e lasciatelo raffreddare.
- Cospargete di zucchero a velo e godetevi fetta dopo fetta 🙂 .