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COFFEE ROULADE WITH CANNOLI CREAM
SERVES 8
The ‘cannoli cream’ in this roulade is a simple mix of ricotta, mascarpone and vanilla. You will need a Swiss roll pan or a tray with a 2cm lip for this recipe.
6 eggs
150g caster sugar
2 tbs instant coffee
60g plain flour, sifted
100g ricotta
150g good quality mascarpone
1 tsp vanilla extract
50g pure icing sugar, sifted Cocoa, to dust
Roasted hazelnuts, skins removed, roughly chopped to serve
Preheat oven to 180°C. Grease a Swiss roll pan with oil spray, and line base and sides with baking paper.
Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for 6-8 minutes until thick and pale. Place the coffee and flour in a food processor and whiz to crush the coffee.
In two batches, scatter flour mixture over the eggs and fold through using a metal spoon. Pour into the prepared pan and gently shake to even out. Bake for 18-20 minutes or until centre of sponge just springs back when pressed.
Lay a clean tea towel over a large board. Remove pan from the oven and invert hot cake immediately onto the clean tea towel and carefully peel off baking paper. Roll up from short edge to form a roulade (the tea towel will roll up in the roulade to stop the layers sticking). Set aside to cool.
To make the filling, place the ricotta, mascarpone, vanilla and icing sugar in a bowl and whisk until smooth. Unroll the cake and spread the filling over the inside of the roulade, then re-roll. Dust with cocoa and scatter with chopped hazelnuts to serve.
TORTA DI RISO WITH RICOTTA AND CHERRIES
SERVES 6-8
2 cups (500ml) milk1½ cups (375ml) pure2 tbs caster sugar¼ tsp ground cinnamon1 vanilla bean, split, seeds scraped150g carnaroli or arborio rice5 eggs⅓ cup (80ml) runny honey2 tbs almonds, roasted and chopped, plus extra to scatter¼ cup (40g) pine nuts¼ cup (40g) raisins, chopped¼ cup (40g) candied citrus peel, chopped1 tbs CointreauZest of 1 orange40g unsalted butter, softened650g fresh ricotta¼ cup Amarena cherries, drained, syrup reservedAmaretti biscuits, crushed, to serve
