Ferrara-style roulade
Ristorante Ramina

Type of recipe: Desserts



Quantities for 6-8 people:

  • 200g sugar
  • 250g hazelnut cream spread
  • 220g flour
  • 350ml Alkermes liqueur
  • 7 whole eggs
  • 1 sachet vanillin
  • 4g baking powder

Preparation method:

Whisk the eggs in a blender or using a hand whisk until light and frothy. Add the sugar and flour, sieved with the vanillin and baking powder. Pour the mixture into a 60x40 cm baking tray and cook in an oven, pre-heated to 180°C, for 15 minutes. In the meantime, melt the hazelnut cream spread in a bain-marie. When the roulade sponge is cooked, turn it out onto a damp tablecloth. Soak the base of the roulade liberally with Alkermes liqueur and spread all over with the hazelnut cream. Roll up and enjoy!