Neapolitan Ice Cream Roll
Chocolate sponge rolled around vanilla, chocolate and berry ice cream, coated with chocolate glaze. Makes approximately 6 portions. Allow about 4 hours 42 minutes, including 30 minutes active preparation, about 30 minutes cooling and 3½ hours chilling.
Ingredients
- Egg6 pieces
- Sugar1 cup
- Vanilla extract2 tsp
- Flour½ cups
- Baking powder2 tsp
- Salt½ tsp
Instructions
10 steps- 1
Whisk the eggs; add the sugar, oil and vanilla extract, then whisk well again.
- 2
Add the flour, cocoa, baking powder and salt and mix well.
- 3
Line a baking sheet with parchment, grease it and spread the batter evenly. Tap the sheet on the table several times to level it.
- 4
Bake in an oven preheated to 180°C for 12 minutes.
12 min
180°C
- 5
Dust a tea towel with cocoa. Turn the baked sponge onto it, carefully remove the parchment and roll it tightly in the towel.
- 6
Leave the rolled sponge to cool.
- 7
Unroll the sponge, spread the three ice cream flavors over it and roll it tightly again.
- 8
Freeze the roll for 3 hours.
180 min
- 9
Heat the cream, add the chocolate chips and stir until smooth. Pour the hot glaze over the frozen roll.
- 10
Refrigerate for another 30 minutes before serving.
30 min
Nutrition
1 serving ≈ 308 g
Nutrition values are estimates. - means data is unavailable.
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