Limoncello Cream Roll
- Energy Kcal 293
- Carbohydrates g 28.7
- of which sugars g 21.1
- Protein g 8.7
- Fats g 15.2
- of which saturated fat g 6.9
- Fiber g 0.8
- Cholesterol mg 391
- Sodium mg 59
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 10 min
- Serving: 10
- Cost: Low
- Note plus 2 hours of cooling the roll in the fridge
PRESENTATION
Rotolo con crema al limoncello is just, well, amazing. It's one of those desserts that totally hits the spot when you want something fresh and a bit fancy—but not too much. Straight from Campania, this rotolo con crema al limoncello mixes the famous limoncello liqueur from the Amalfi Coast with a soft, moist sponge cake. Soaks up all that tangy lemon goodness. It's like if you usually grab a Nutella roll but want a cool twist. This one has a creamy, lemony filling with egg yolks, butter, and sugar—and the limoncello gives it an extra kick.
And you know what? In Italy, people love to top it off with lemon slices. Seriously fancy. The crema al limoncello on the outside makes everything look so good and a tad fancier than your average cake. It's the kind of dolce al limoncello that's impressive on the table but still tastes light, so it's perfect after a summer meal or when you want to wow your friends.
When you check out Italian dessert tables, especially in Campania, you'll see loads of rolled cakes like the rotolo mimosa. But honestly, this ricetta rotolo al limoncello really really stands out with its zesty lemon notes. The sponge gets brushed with limoncello syrup (bagna), making it extra tender and packed with flavor. Some folks even use the same cream inside and out, which is great for keeping every bite extra creamy. And it stays soft even if it sits around a bit.
Compared to a basic sponge cake, a rotolo al limone just makes any meal feel way way more special. Goes perfect with coffee. Or just enjoy it solo if you like your dessert al limoncello with an extra punch. Whether you call it a torta rotolo al limoncello or just your new favorite sweet treat, it’s one of those things that always disappears super fast at any get-together. Plus, its bright, citrusy notes are a real crowd-pleaser, making it a great end to any meal.
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INGREDIENTS
- Ingredients for the Sponge Cake
- Sugar 0.7 cup (140 g)
- Type 00 flour ¾ cup (100 g)
- Eggs 5
- Limoncello 2 tsp (10 g)
- Lemon peel 1
- For the Limoncello Cream
- Fresh liquid cream 1 ½ cup (350 ml)
- Egg yolks 7 oz (200 g) - (about 12 egg yolks)
- Sugar 1 cup (200 g)
- Butter 0.88 cup (200 g)
- Limoncello 3.5 oz (100 ml)
- Powdered sugar 7 tbsp (30 g)
- Water 1.3 tsp (20 ml)
- Gelatin in sheets 0.7 oz (20 g)
- For the Soak
- Limoncello 1.7 oz (50 ml)
- Water 3 ½ tbsp (50 ml)
- Sugar 4 tbsp (50 g)
- For Garnishing
- Lemons 1
How to prepare Limoncello Cream Roll
To prepare the limoncello cream roll, start by making the sponge cake. Crack the eggs and separate the yolks from the whites. Then pour the yolks into the bowl of a stand mixer (if you don't have a stand mixer, use a regular bowl and then work with an electric beater) and add half of the sugar (2.5 oz) 1. While whipping the yolks with the sugar, add the grated lemon zest 2. Then incorporate the limoncello 3 into the mixture, continuing to whip until the mixture is smooth and creamy.
Now transfer the egg whites you had set aside into the bowl of a stand mixer (or a regular bowl to then use an electric beater) and add the remaining sugar (2.5 oz) 4. Whip the egg whites until they form soft peaks, so they don't form lumps when you mix them with the other ingredients 5. Gently fold the whipped egg whites into the rest of the mixture 6,
using a spatula and being careful not to deflate them. Finally, add the sifted flour 8, mix, and after lining a 18x14.5 inch baking sheet with parchment paper, pour in the obtained batter 9.
Level it with a flat, smooth spatula until you reach a thickness of 0.4 inches 10, and bake in a preheated static oven at 428°F for 6-7 minutes, no longer, until the surface of the cake is just golden (if using a convection oven, bake at 392°F for 3-4 minutes). Remember not to open the oven during baking, as it will retain moisture inside. Once baked, remove the sponge cake from the oven, immediately take it out of the tray, placing it with all the parchment paper on a surface, and dust it with granulated sugar to prevent sticking 11. Then seal it with plastic wrap, folding it under the edges 12. Keep the sponge cake aside at room temperature, and once it is cool, you can fill it with the cream you are going to prepare. Check out the sponge cake recipe to find out how to prepare and store it best.
Now prepare the cream: soak the gelatin sheets in cold water 13. In a saucepan, heat the water, grate the lemon zest inside 14, and then add the sugar 15.
Also add the limoncello 16 and bring to a boil. Meanwhile, beat the egg yolks with a whisk 17, and when the mixture boils, remove it from the heat and pour it into the bowl with the beaten yolks 18.
Mix the mixture well with the whisk and then pour it back into a saucepan, where you will cook it over low heat 19. Let it simmer, and at the first signs of boiling, add the butter cut into cubes 20, then mix and continue to cook over low heat for 2-3 minutes. After this time, remove the saucepan from the heat and add the well-squeezed gelatin to the mixture 21.
Mix again and then pour the obtained cream into a wide, shallow container, which you will cover with plastic wrap, ensuring the wrap adheres to the cream 22. At this point, put the cream in the fridge (or freezer if you want to speed up the process) until it cools well. While the cream cools, prepare the soak: pour the water into a saucepan, add the limoncello 23, sugar 24, and bring to a boil. When the liquid boils, turn off the heat and set aside.
Once the cream has solidified, place it in a mixer 25 and blend it for a few seconds until it reaches a thick and creamy consistency 26. Then whip the cream: pour the fresh cream into the cup of a stand mixer (or into a bowl if using an electric beater) 27.
Add the powdered sugar to the fresh cream 28 and whip until the mixture is frothy. Combine the whipped cream with the cream 29 and mix everything together 30.
Now take the sponge cake, which in the meantime will have cooled, and soak it with the limoncello soak you had set aside 31, using a brush. Then proceed to fill it: spread half of the prepared limoncello cream, making sure to leave a 0.4-inch space from the edge 32. Roll it up gently, detaching it from the parchment paper and trying to wrap it as tightly as possible, but being careful not to break it 33.
Wrap the formed roll with plastic wrap 34, tightening well, and let it set in the fridge for at least 2 hours. Once cold, remove the plastic wrap and place it on a serving dish. Transfer the other half of the limoncello cream into a piping bag with a star tip and decorate the roll on its entire surface 35. Garnish with lemon slices 36, and your limoncello cream roll is ready to be served!