Gluten-Free and Lactose-Free Christmas Roll

Name: Gluten-Free and Lactose-Free Christmas Roll
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 8
Ingredients: Egg whites 0.9 cup; Egg yolks ½ cup; Sugar ¾ cup; Gluten free flour mix 0.6 cup; Sunflower seed oil 5 tbsp; Lactose-free ricotta 1 ¼ cup; Lactose-free mascarpone 1 ¾ cup; Powdered sugar ¾ cup; Dark chocolate chips to taste; Raspberries 1.6 cups; Powdered sugar to taste; Blueberries to taste; Blackberries to taste; Raspberries to taste

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Difficulty: Average
Prep time: 30 min
Cook time: 17 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

The gluten-free Christmas roll has really become a favorite among Italian families, especially during the holidays when everyone wants something festive yet lighter. I mean, instead of the usual heavy desserts, this roll uses a soft gluten-free sponge—called ‘pasta biscotto’—that gives the whole thing a tender bite. And listen, the filling? It’s a creamy mix that’s completely lactose-free, making it perfect for anyone with food intolerances.

In Italy, people love adding chocolate chips and fresh raspberries, which bring a tangy kick and a splash of holiday color. Compared to a traditional yule log, this gluten-free Christmas roll feels more airy and less intense. Really, it’s a great choice for those who want to keep things light but special. And since it’s both gluten-free and lactose-free, it really really opens up the dessert table for everyone, which is what the holidays are all about.

Plus, Italian bakers are known for riffing on classics—like using gluten-free flour in savoiardi or updating plumcake for modern diets—and this roll fits right in with that vibe. For those who grew up with buttery panettone or rich Christmas cakes, this dessert offers a fun switch-up. So here's the thing, the moist cake holds together well, giving you a nice swirl when sliced, and the sweet raspberries against the chocolate chips? Pretty much a solid combo.

People appreciate that it doesn’t feel like you’re missing out on anything. Really, this lactose-free Christmas roll still looks fancy—especially when dusted with a little powdered sugar or dressed up with berries. Plus, since it’s part of the gluten-free holiday baking trend going strong in Italy, there’s pride in making something that tastes just as good as the classics. No one at the table has to feel left out—because the point of a good gluten-free festive roll is celebrating together, without worries about ingredients. And you know what? That's what makes it special.

INGREDIENTS

Ingredients for the base: Egg whites 0.9 cup (225 g); Egg yolks ½ cup (120 g); Sugar ¾ cup (150 g); Gluten free flour mix 0.6 cup (75 g); Sunflower seed oil 5 tbsp (75 g)

for the filling: Lactose-free ricotta 1 ¼ cup (300 g); Lactose-free mascarpone 1 ¾ cup (400 g); Powdered sugar ¾ cup (100 g); Dark chocolate chips to taste; Raspberries 1.6 cups (200 g)

for garnish: Powdered sugar to taste; Blueberries to taste; Blackberries to taste; Raspberries to taste

Preparation

How to prepare Gluten-Free and Lactose-Free Christmas Roll

To prepare your gluten-free and lactose-free roll, start by beating the egg whites with sugar until you obtain a fluffy and glossy mass, firm under the beaters 1. When the mixture is stable, gently fold in the yolks, incorporating them from bottom to top to avoid deflating the mixture 2. Then add the sifted gluten-free flour mix, little by little, until the batter is smooth 3.

Finally, pour in the vegetable oil 4 and mix it in with slow, circular movements, maintaining the soft structure of the mixture 5. At this point, prepare the baking sheet lined with parchment paper and spread the batter with a spatula 6.

Level it evenly 7. Bake in a static oven at 375°F for about 17 minutes, until the surface turns a light golden brown 8. Once ready, immediately flip it onto a sheet of parchment paper 9 and remove the baking paper.

Let the sponge cake cool slightly 10. Meanwhile, focus on the cream: in a bowl, work the ricotta with the mascarpone 11 until you get a smooth and homogeneous consistency. Add the powdered sugar and mix again 12. Place 1/3 of the cream in a piping bag for the final decoration.

Incorporate the chocolate chips, distributing them evenly 13. Take the now warm base and spread the cream over it 14 in a thick and even layer 14. Place the raspberries on top, allowing them to sink slightly into the cream 15.

Start rolling the dessert, then transfer it onto a sheet of plastic wrap 16. Wrap it completely in the plastic wrap to stabilize its shape 17 and let it rest in the refrigerator for at least 1–2 hours. Once firm, transfer it to a serving plate and decorate the surface with dollops of leftover cream 18.

Add raspberries, blueberries, and blackberries, alternating them for an elegant and scenic effect 19. To finish, dust a light layer of powdered sugar 20. The gluten-free and lactose-free roll is ready to be served 21.

Storage

The gluten-free and lactose-free Christmas roll can be stored in the refrigerator for 1-2 days.

We recommend adding the decoration just before serving.

Tip

If you prefer a lighter cream, use only lactose-free ricotta or add a layer of red fruit jam to intensify the flavor and make the roll even more delicious.

For the translation of some texts, artificial intelligence tools may have been used.

Gluten-Free and Lactose-Free Christmas Roll

PRESENTATION

INGREDIENTS

How to prepare Gluten-Free and Lactose-Free Christmas Roll

Storage

Tip

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