Ricotta and chocolate chip pumpkin roll

To make the ricotta and chocolate chip pumpkin roll, cut the pumpkin into segments 1 and then arrange them on a tray lined with parchment paper, cover with aluminum foil 2, and bake in a conventional oven preheated to 350°F (180°C) for 1 hour (or convection oven at 320°F (160°C) for 50 minutes). Once cooked, take the pumpkin out of the oven and leave to cool, then remove the pulp with a teaspoon 3 or knife and place in the bowl of a food processor.

Add grated nutmeg 4 to taste and the cinnamon 5 and blitz until you get a smooth purée 6, then set aside.

In the bowl of a stand mixer fitted with the whisk attachment, add three whole eggs plus one yolk, plus the honey 7 and half of the sugar 8, and then beat the mixture at medium speed for 10 minutes 9.

Next, add the other half of the sugar 10 and continue beating until it’s absorbed. At this point, turn off the mixer and sift the flour 11 and potato starch 12 into the bowl.

Finally, add the pumpkin purée, passing it through a strainer 13 and stirring delicately so the mixture stays light and fluffy 14. Now butter an 11x15-inch (30x40-cm) sheet pan and line it with a sheet of parchment paper. Pour the batter out onto the pan 15

and distribute it evenly using a spatula 16; you should get a layer no higher than 2¾ inches (7 mm). Bake the sponge cake in a preheated conventional oven at 390°F (200°C) for 18 minutes (or in a convection oven at 350°F (180°C) for 8-10 minutes). Once baked 17, take the sponge cake out of the oven and turn the pan over onto a surface covered with a sheet of parchment paper so that it’s covered on both the top and bottom 18. Allow to cool at room temperature for around 1 hour.

In the meantime, make the cream: Pass the ricotta cheese through a strainer 19 at least twice to make it softer, then add the powdered sugar 20 and the grated orange peel 21. Stir to flavor the ricotta.

When the sponge cake is cool, transfer it to a pastry board, keeping the parchment paper on the bottom and removing the piece on top 22, and spread the ricotta cream all over the surface 23, leaving a ½-inch (1-cm) space from the edges to keep the cream from coming out when the cake is rolled up. Sprinkle the chocolate chips over the cream 24,

then roll up the cake, initially together with the parchment paper to make this step easier 25. Once you’ve got the roll 26, wrap it in a clean sheet of parchment paper and twist the two ends closed like a candy wrapper 27. Put the roll in the fridge to cool for at least 2 hours.

After this time, take the roll out, remove the parchment paper 28, and dust the top with the cocoa powder 29. The ricotta and chocolate chip pumpkin roll is ready to be sliced and served up 30.