Plum Roll

Name: Plum Roll
Prep time: 60 min
Cook time: 13 min
Total time: 73 min
Yield: 6
Ingredients: Eggs 5; Honey 1 ½ tsp; Type 00 flour 0.8 cup; Sugar 0.7 cup; Prunes 1.3 lbs; Sugar 4 tbsp; Whole milk 1 cup; Egg yolks 3; Cornstarch 3 tbsp; Sugar 6 tbsp; Vanilla bean 1; Gelatin in sheets 0.1 oz; Fresh liquid cream 1 cup

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572

Calories per serving

Energy Kcal 572
Carbohydrates g 92.8
of which sugars g 75.9
Protein g 12.1
Fats g 17
of which saturated fat g 8.21
Fiber g 1.7
Cholesterol mg 336
Sodium mg 104

Difficulty: Average
Prep time: 60 min
Cook time: 13 min
Serving: 6
Cost: Low

PRESENTATION

If you’re looking to bring a bit of Italian tradition to your table, this plum roll dessert is just what you need. It’s an awesome treat combining a soft sponge cake—known in Italy as pasta biscuit—with creamy diplomat cream and tender, slightly caramelized plums. As they bake, these plums develop a sweet, almost floral flavor that blends perfectly with the lush filling and fluffy cake. Seriously good stuff. This plum roll recipe highlights traditional Italian pastry techniques, especially the diplomat cream, which is lighter than buttercream but still rich enough to make the whole dessert feel special.

Across Italy, folks love experimenting with this dish, tossing in chocolate, raspberries, or even a hint of limoncello cream for a more vibrant taste. Thing is, this homemade plum roll is super versatile and perfect for adapting to whatever flavors you love or whatever fruits you have on hand.

This plum roll cake isn’t just for big celebrations or fancy dinners. It's great for a casual afternoon snack or as a sweet finish to a hearty Sunday meal. The moist cake wraps around the golden plum layer beautifully—each slice looks as good as it tastes. Really, it does. Especially with a dusting of sugar on top. The combo of tangy fruit, smooth cream, and sponge that holds up without being heavy is just really, really tasty. I gotta say, many people even like to add a bit of homemade jam or try regional variations, making it a fruit roll-up with a grown-up, Italian twist.

No matter how you serve it, this plum roll dessert is all about sharing something soft and great with friends or family. Plus, it always disappears a little faster than you’d expect, leaving everyone eagerly waiting for the next time you whip up this beautiful Italian classic. Which is great.

INGREDIENTS

572

Calories per serving

Ingredients for Sponge Cake: Eggs 5; Honey 1 ½ tsp (10 g); Type 00 flour 0.8 cup (100 g); Sugar 0.7 cup (140 g)

for the Filling: Prunes 1.3 lbs (600 g); Sugar 4 tbsp (50 g)

for the Cream: Whole milk 1 cup (250 g); Egg yolks 3; Cornstarch 3 tbsp (25 g); Sugar 6 tbsp (75 g); Vanilla bean 1; Gelatin in sheets 0.1 oz (2.5 g); Fresh liquid cream 1 cup (250 g)

Preparation

How to prepare Plum Roll

To prepare the plum roll, start by preparing the sponge cake. In the bowl of a stand mixer, pour the eggs along with the honey and sugar 1, adding it gradually 2 until the mixture becomes fluffy and light. Stop the mixer and add the sifted flour 3, stirring gently.

Pour the mixture onto a greased and parchment-lined 12x16 inch baking sheet and spread it with a spatula 4, leveling carefully until you get a 1/4 inch layer 5. Bake in a preheated oven at 428°F for 8-9 minutes in static mode, or at 392°F for 4-5 minutes if ventilated. Once cooked, gently detach the sponge cake with a small knife 6

and flip it onto a work surface with the parchment paper still attached. Sprinkle with granulated sugar so it doesn't stick 7, and then cover with a clean tea towel or wrap in plastic wrap so it cools without drying out 8. Meanwhile, prepare the cream: first, soak the gelatin sheets in cold water for at least 10 minutes 9;

heat the milk in a saucepan and add the vanilla seeds and pod 10. As soon as it reaches a boil, remove the pod and, if desired, strain the milk through a fine mesh strainer; in a separate bowl, beat the eggs with the sugar 11 then add the starch 12 and mix,

when the mixture is light and fluffy, pour in a little of the hot milk 13 and temper it, then pour it into the milk cooking pot 14, stirring continuously until it thickens. Squeeze the gelatin sheets and add them to the cream 15, again stirring well to ensure the gelatin dissolves and doesn't form lumps.

Once ready, transfer the cream to a bowl and cover with plastic wrap in contact 16 to prevent skin from forming. Once the cream is completely cold, pour the cream into the bowl of the stand mixer and when it is well whipped 17 add it to the cream, folding it gently from bottom to top 18;

let it rest in the fridge for about an hour 19. Meanwhile, focus on the plums, so after washing and cutting them in half, remove the pit and then cut them into wedges, getting 6 from each half 20. Arrange the plum slices on a baking sheet with the 1/4 cup of sugar 21,

and let them caramelize at 464°F on grill function for 3-4 minutes 22. While the plums are cooling, spread the cream, which will be well set, distributing it on the sponge cake with a spatula to level it 23 and then arrange the cooked plums neatly horizontally, spacing them a couple of inches apart 24,

roll up the sponge cake using the plastic wrap 25, sealing the sides well, twisting them like candy, and rolling the roll tightly 26, then place the roll in the fridge and let it set for at least 2 hours 27.

After the necessary time, remove the plastic wrap from the roll 28 and dust with powdered sugar 29, then you can slice and serve your plum roll 30.

Storage

The plum roll can be stored in the refrigerator for up to 4-5 days. You can also freeze it, in which case it's best to slice it beforehand.

Advice

From experience, I've learned that this is the dessert of patience! In fact, the longer it rests in the fridge, the easier it will be to portion. Feel free to prepare it the day before. The addition of honey gives the dessert its unmistakable delicacy, try varying it each time with different honey, starting from a mild one like acacia to a strong one like chestnut.

For the translation of some texts, artificial intelligence tools may have been used.