Ingredients For the cream
- 360 g white chocolate
- 200 g cream
- 150 g Greek yogurt
- star anise
- cardamom
- cinnamon stick
- tangerine
Ingredients For the roll
- 185 g granulated sugar
- 100 g flour
- 35 g cocoa powder
- 5 pcs eggs
- 2 pcs yolks
- butter
- powdered sugar
- chocolate flakes
- Cherries Under Spirit
- salt
For the recipe of the roll with yogurt cream and white chocolate, heat the cream with 2 anise stars, a piece of cinnamon, 4 grains of cardamom and the zest of 1/2 mandarin. Turn off just before boiling. Chop the white chocolate, pour the cream, filter it, and mix until creamy; after a couple of minutes add the yogurt and let the cream rest in the fridge for 10 hours.
FOR THE ROLL: Line a rectangular plate (30 × 40 cm) with baking paper; grease and flour the paper. Mix the flour with the cocoa. Beat 5 egg whites with a pinch
of salt, then add 75 g of sugar. Mix 7 egg yolks with 110 g of granulated sugar with an electric whisk; add the cocoa flour, sifting it, then also incorporate the whipped egg whites, stirring gently.
Spread the mixture thus obtained in the pan, so as to create a uniform layer of just under 1 cm thick. Bake at 180 ° C for 9-10 minutes. Remove the pan, turn it over with all the dough on a sheet sprinkled with powdered sugar and let it cool down. Turn out the cocoa rectangle, spread the cream on it and roll it up on the long side, using the baking paper.
Close the roll by wrapping the ends of the paper like candy. Leave to cool in the refrigerator for 30 minutes. Finally, unwrap the roll, sprinkle it with powdered sugar, decorate it with chocolate flakes and cherries in alcohol and serve.
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