In the theme of holidays and not only, could not miss a recipe, simple but greedy, perfect to end a meal in company. The roll that I will present today, is a soft spiral filled with soft pistachio mousse covered with a light cream coffee and pistachio wafers that complete not only the aesthetic part of this delicacy, but also the taste of the same. Below I will explain, in detail, all steps to prepare this goodness without fear of making mistakes. Let’s see how to proceed then.
_____-____ Ingredients for 8 people _____ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
For the roll:
100 grams of flour 00
20 grams of bitter cocoa powder
120 grams of granulated sugar
4 eggs
For the filling:
300 ml of sweetened fresh cream
2 tablespoons of pistachio cream Santas
For the finish:
5 Wafers with Pistachio Santas
Grain of pistachio to taste
2 tablespoons coffee cream Santas
To prepare our greedy pistachio roll, we have to start by separating the egg whites from the yolks. As soon as we finish this operation, we whisk the yolks then add the sugar and Montiamoli until you get a frothy mixture that we will put aside.
Let’s work the egg whites now. Add a pinch of salt and Montiamoli to firm snow. After this operation, we begin to incorporate them, gradually and stirring gently from the bottom to the top, to the yolks.
Now let’s add the sifted cocoa while continuing to mix from the bottom to the top. As soon as it has been completely incorporated into the compound, we add the flour, also sifted, with the same technique.
As soon as we have finished working all the ingredients of the base, we can transfer them on a rectangular baking sheet covered with parchment paper and level them with the help of a spatula. Roughly, the dough must have an inch thick. We then supply a preheated oven for 9 ‘ to 220 °. While the base of the roll cooks, we lay a dish towel and cospargiamolo of granulated sugar.
Bake our pasta biscuit and rovesciamola gently on the dish towel. Inumidiamoci the hands and passiamole on the baking paper in such a way that it is easier to remove it. We lay a new sheet of parchment paper on the biscuit then Arrotiamolo on the same gently. Close the ends with clips and let it cool, at room temperature, with the closure facing downwards.
Let’s start making the mousse. Whipped cream then add two tablespoons of pistachio cream, continue to work with the whip until the cream has blended perfectly with cream.
At this point the roll should be cold. Open and Farciamolo with the mousse taking care to keep aside a couple of spoons for the final decoration. Rolled the biscuit paste again on itself and, with a sharp knife, remove the ends. Trasferiamolo in the fridge for at least 2 hours so that it is compact before decorating.
After the rest time, we leave our roll from the fridge and get ready to decorate it. We use it on the serving plate that we will be using to serve it so, with the help of a small sac, we make five equidistant curls with the pistachio mousse kept aside. We drop on the whole surface of the roll of the Pistachio granule then insert, on the tufts of mousse, of the pistachio wafers. We complete the roll with a very light pouring of coffee cream.