Recipe Nougat roll by of 17-01-2019 [Updated 17-01-2019]
The nougat roll is a dessert with a very delicate taste: a base of soft sponge cake wrapped around a delicious creamy heart: the delicious nougat cream that I published a few days ago. The appearance vaguely reminiscent of a Christmas log, together with the aftertaste of nougat typical of the period make this recipe absolutely perfect to end the meal during the Christmas holidays. In addition, you can use it as a recycling recipe to consume the leftover nougat of the holidays, so what are you waiting for to write down the recipe?
How to make the nougat roll
Separate the yolks and egg whites, mix the first with the sugar until the mixture is light and fluffy, and whip the second until stiff peaks.
Gradually add the flour to the egg yolk mixture, then add the egg whites, stirring slowly from bottom to top to keep them from being disassembled.
Gently pour the mixture into the oven pan (mine is 36x27 cm) lined with parchment paper and cook for about 15 minutes in a static oven preheated to 180 ° C.
As soon as it is out of the oven, transfer the base with all the parchment paper on a clean, slightly damp cloth. Cover with another sheet of parchment paper and roll up gently, then let cool.
In the meantime, whip the cold cream from the fridge, add the mascarpone, already mixed with the icing sugar to soften it, finally add the nougat, not too finely chopped.
Take the roll back, open it gently, fill it with the cream, roll it up again and let it rest in the refrigerator for 2 hours before serving.
The nougat roll is ready, sprinkle it with icing sugar and bring it to the table!