Laura Ravaioli recipe from Red Lobster.
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Ingredients: 4 eggs
120 g sugar 60 g flour 20 g potato starch
1 teaspoon baking
1 pinch salt 1 pinch
lemon zest 1 teaspoon of vanilla extract 2 tablespoons cocoa
Filling: 300 g ricotta
80-100 g sugar 100 g candied
100 g chocolate chips
Procedure :
Beat the egg whites with 2 tablespoons of sugar. Whip the egg yolks with remaining sugar.
Combine egg yolks and gently with a spatula to incorporate the dust sifted, flour, starch, cocoa and spices.
Pour the mixture onto parchment paper in a 30x40 baking pan and level well. Bake at 180 degrees for 12-15 minutes.
Prepare the filling by mixing the ricotta with a wooden spoon to rest. Turn the roll
on a damp cloth and remove the parchment paper, roll the scroll around the cloth and let cool.
Unroll the roll and spread on the mixture, roll and wrap in aluminum foil, place in refrigerator for 5-6 hours before slicing.
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