Ingredients
FOR THE BISCUIT DOUGH EGGS
AT ROOM TEMPERATURE
4
00 FLOUR
60 g
CASEROID SUGAR 60
g
WHOLE MILK
50 ml
SEED OIL
50 ml
VANILLA EXTRACT
1 teaspoon
BAKING DOUGH
1 teaspoon
FOR THE MILK CREAM
FRESH CREAM
300 ml
CONDENSED MILK
120 g
YOU ALSO NEED ICING
SUGAR to
taste
The paradise roll is a delicious dessert, made of a soft biscuit dough, richly filled with a voluptuous milk cream. A roll-shaped reinterpretation of the classic packaged snacks, it is perfect to serve at the end of a meal or to arrange on a party buffet for a special occasion.
The preparation is very simple: you start with the biscuit, obtained by working together the egg yolks with flour, oil, milk, vanilla extract and baking powder, then mixing the resulting mixture with the egg whites, whipped with sugar. For an impeccable result, it is essential to respect the cooking times (which must not exceed 15 minutes) and quickly roll up the base as soon as it comes out of the oven, so that, once cold, it will be soft and elastic.
This is then spread with plenty of cream made from whipped cream and condensed milk, rolled up again and left to compact in the fridge for a couple of hours, wrapped in cling film. The result is an exquisite cylinder that melts on the palate, to be dusted with an impalpable layer of icing sugar and enjoyed for a breakfast with friends or a tasty snack.
The recipe requires only a few precautions: first of all, remember to mix all the ingredients delicately, with movements from the bottom to the top, so as not to make the dough “deflate”; we also recommend that you cover the roll with sugar only shortly before serving, so that it is not absorbed during the rest in the refrigerator.
Discover how to prepare the paradise roll following the step by step procedure and tips. If you liked this recipe, also try the red Velvet roll, the coffee roll and the cookie roll.
Come and prepare the paradise roll
Come and prepare the paradise roll
Step 1
Separate the yolks from the egg whites and beat the latter with the sugar, using an electric whisk 1.
Step 2
Work them with the whisk at maximum speed, until you obtain a fluffy, frothy and perfectly white mass 2.
Step 3
At this point, also whip the egg yolks 3.
Step 4
When they are light and slightly frothy, add the sifted flour 4.
Step 5
Pour in the seed oil 5, the vanilla extract and the milk.
Step 6
Finally, add the sifted baking powder and mix everything with a spatula 6.
Step 7
Gently incorporate the egg whites, mixing from the bottom up so as not to deflate them 7.
Step 8
You should get a velvety, full-bodied consistency 8.
Step 9
Spread the dough onto a 30 x 40 cm baking tray lined with baking paper 9.
Step 10
Level well with a spatula to obtain a uniform thickness 10 and cook in a static oven preheated to 190 °C for 15 minutes.
Step 11
Remove the roll from the oven, turn it over onto a clean tea towel and wrap it in cling film 11, then roll it up tightly starting from one of the short sides while it is still very hot.
Step 12
While the biscuit dough roll is cooling, prepare the cream: whip the cream with an electric whisk 12.
Step 13
Add the condensed milk 13 and mix gently to incorporate.
Step 14
Unroll the cold biscuit dough and spread the milk cream 14
Step 15
Level it out well, leaving 2cm of space at the edges 15.
Step 16
At this point, roll the biscuit dough again, starting from the same side on which it was previously rolled 16.
Step 17
Seal the paradise roll with a sheet of cling film 17 and place it in the refrigerator for 2 hours.
Step 18
Once the necessary time has passed, place it on a tray and sprinkle it with plenty of icing sugar 18
