Christmas Sweets: Roll Stuffed With Cream And Raspberries

Christmas Sweets: Roll Stuffed With Cream And Raspberries. I know, I know ... that PIC there ... mamma mia that picture there, but what a delight eh? And if I told you that only has 175 calories per slice??

It is or is not a show? It is or is not the roll stuffed nicer and godurioso you've ever seen?

And if I told you that is a roll filled with a chocolate base crammed with white cream, delicious raspberry jam red blood, some arrears here and there and a fine chocolate cream, but what is light? No kidding ... is a roll filled with a very light cream like that cuts the calories!

The verdict on the stuffed rolls from whoever has tasted? "Absolutely delicious" ... but I've also heard a "divinely delicious" and absolutely better than any roll with Nutella, which usually goes for more! Trust my love ... If this Christmas prepare the cake it is up to you, this spectacular roll stuffed won't let you down, it's a guarantee!

Last year I had prepared a roll stuffed with cream and then I rearranged as a stub for the Christmas lunch on 25 December, "Christmas recipes: Christmas Log" but this year I don't have the slightest doubt, my stub Christmas will be this roll stuffed cream and raspberries, all covered with a chocolate cream a bit lighter than the usual butter cream.

What you need for 1 roll stuffed to 7 servings (2 slices per person) ...
5 eggs
125 g icing sugar
1 sachet of vanilla
3 tablespoons cocoa
200 g jam Fruit raspberry flower
100 ml of skimmed milk
100 g Dolceneve

How to do ...
To prepare the roll stuffed with cream and raspberries, first and foremost, you have to mount the eggs with sugar, vanilla.

When the mixture is well blended, add beautiful cocoa, then let the mixture work for 4-5 minutes.

Cover a baking sheet with parchment paper, then stretch the dough with chocolate levelling it well with a spatula, then put it in the oven at 170° for 15 minutes.

Once cooked, flip the roll on a lightly moistened cloth and leave it to cool, but do not remove the parchment paper, which will remain on the roll.

Meanwhile make the cream, then mounts the Dolceneve milk and a little sugar for 5-6 minutes.

When the dough roll with cocoa is cool, remove the parchment paper, spread a generous layer of raspberry jam, then a layer of whipped cream and if you want some mora, though be aware that it will be a bit more difficult to close the roll.But ... I have to admit that it takes a good dose of courage to shade it and transfer it in the serving dish, but once that is done you just sprinkle it with powdered sugar ...

.. .or if you want to turn it into a stub, you can brush chocolate cream made with 200 g good-quality dark chocolate, 1 liter of semi-skimmed milk, 100 g of sugar and 40 of Cornstarch thoroughly mixed with a whisk.

Put the stuffed roll in refrigerator for at least 1 hour before slicing.

Try this roll stuffed with cream and raspberries really delicious ... and let me know how it turns out!!