Adding amaretti cookies to the creamy mascarpone filling gives this rolled cake a welcome crunch. Use a vegetable peeler to turn the white chocolate into curly shavings.
- Prep time 30 minutes
- Total time 1 hour & 45 minutes
Cake: In large bowl, beat egg yolks with granulated sugar until pale and thickened, about 5 minutes. Stir in pumpkin purée and vanilla. In separate bowl stir together flour, cinnamon, baking powder, ginger, nutmeg and salt; stir into pumpkin mixture just until combined.
Beat egg whites until stiff peaks form; fold into pumpkin mixture. Scrape into parchment paper–lined rimmed 15- x 11-inch jelly roll pan, smoothing top.
Bake in 375°F oven until top springs back when lightly pressed in centre, about 15 minutes. Run paring knife around edges to loosen cake.
Dust clean damp tea towel with icing sugar; invert cake onto towel. Gently peel off paper. Starting at narrow end, roll up cake in towel. Set aside, seam side down.
Filling: In bowl, beat mascarpone with cream until light and fluffy, about 2 minutes. Beat in icing sugar and vanilla. Transfer half to separate bowl; set aside. Fold amaretti cookies and chocolate into remaining filling.
Unroll cake. Using offset palette knife, evenly spread amaretti mixture over cake, leaving 1/4-inch border. Gently roll up; place, seam side down, on serving platter.
Garnish: Using offset palette knife, cover cake with reserved filling. Top with chocolate shavings and amaretti cookies. Dust with icing sugar. Refrigerate until firm, about 1 hour.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 1 g
- Sodium 89 mg
- Sugars 37 g
- Protein 8 g
- Calories 409.0
- Total fat 23 g
- Potassium 99 mg
- Cholesterol 95 mg
- Saturated fat 14 g
- Total carbohydrate 44 g
- Iron 6.0
- Folate 11.0
- Calcium 13.0
- Vitamin A 29.0
- Vitamin C 2.0