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Fat free roll with yogurt and raspberries

Difficulty: 

media

 30 Minutes

Ingredients per 6 People

natural yogurt, 1 cup
raspberries, 8,8 oz
sugar, 5 tbsp
eggs, 3
self raising flour, 1,7 oz
vanilla extract, 1 tbsp
blanched almonds, 1,6 oz
jam, 2 tbsp
flaked almonds, 5 tbsp

Procedure

Whisk the egg yolks with 4 tablespoon of sugar until pale and creamy. After that, whip the egg whites until firm with 1 tablespoon of sugar and stir them gently into the egg yolks. Sift the flour and add it to the egg mixture with 1 tablespoon of vanilla essence, the finely crushed blanched almonds and stir well making a smooth mixture. Put it onto a baking pan on a sheet of baking paper and cook it in the oven at 180°C for 20 mins. When it is cooked take it out of the oven and let it cool down for a few minutes. Then whilst the sponge is still warm roll it up, utilize the baking paper to assist with the rolling. Smear the yogurt over it then lay the washed raspberries on top. Roll it tight and wrap it well with the baking paper. After that, put it in the fridge for a 2 hours. Toast the almond flakes in a pan for a couple of minutes. Remove the baking paper then spread some jam over the roll and drizzle the almond flakes over it. Slice and serve it!

Thanks to:My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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