Two-tone roll with zabaglione

Name: Two-tone roll with zabaglione
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 8
Ingredients: Eggs (approximately 4 medium) 7.75 oz; Type 00 flour 2.5 oz; Unsweetened cocoa powder 4 tbsp; Sugar &frac13; cup; Baking powder 3 ½ tsp; Egg yolks 8; Sugar ½ cup; Marsala wine 2 ½ tbsp

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Lactose Free
Vegetarian

Difficulty: Difficult
Prep time: 15 min
Cook time: 1 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Maurizio Vanni

Imagine the rich layers of a bicolor roll filled with zabaione making a splash at your holiday table. This festive Italian dessert comes straight from Northern Italy, where folks are really good at turning simple ingredients into something really special. Picture this: a soft, tender sponge cake, swirled with light and dark sections—like a chocolate and vanilla roll, but with an Italian twist. And the magic? It's all in the velvety zabaione cream, a traditional custard made from eggs, sugar and a little sweet wine or liquor. Each bite is moist and a bit sweet—making it a favorite at Christmas and family gatherings.

Instead of just dipping biscuits like homemade savoiardi into zabaglione, this version tucks it inside a beautiful roll, ensuring every slice is as flavorful as it is stunning. Seriously good. For anyone looking for a treat that's both classic and unique, a bicolor roll like this one is a perfect choice. It has that creamy texture from the zabaione and the fun of alternating sponge layers, setting it apart from a typical bicolor cake.

In Northern Italy, especially during the holidays, you'll find various desserts using this rich custard. But here's the deal: rolling it into a cake offers a playful twist. The roll is light yet indulgent, with flavors that blend soft sponge, sweet custard, and a hint of liquor perfectly. People often serve it with extra zabaglione on the side or a few crunchy biscuits for contrast.

If you're intrigued by other Italian pastry delights, you might explore recipes for homemade savoiardi or try different fillings for your next roll. So here's the thing: when it comes to festive celebrations, this traditional Italian dessert feels like a party on a plate. Whether you're hosting a gathering or just treating yourself, this dessert promises to bring a taste of Northern Italy's holiday spirit to your table. Can't go wrong.

INGREDIENTS

Eggs 7.75 oz (220 g) - (approximately 4 medium)

Type 00 flour 2.5 oz (70 g)

Unsweetened cocoa powder 4 tbsp (20 g)

Sugar ⅓ cup (70 g)

Baking powder 3 ½ tsp (16 g)

For the zabaglione: Egg yolks 8; Sugar ½ cup (100 g); Marsala wine 2 ½ tbsp (35 g)

Preparation

How to prepare Two-tone roll with zabaglione

To prepare the two-tone roll with zabaglione, start with the latter. In a mixing bowl, pour the yolks and sugar 1, mix them with a whisk before incorporating the Marsala wine 2. Then place the bowl in a pot with water and cook in a double boiler over low heat, stirring continuously 3.

You'll need to whisk vigorously for about half an hour, bringing the temperature between 158°F and 167°F: use a kitchen thermometer to be sure 4. Once you have obtained a frothy and denser mixture, move the bowl into a larger one with cold water 5. Continue stirring until it has cooled down, then place the bowl in the refrigerator until it sets completely 6.

Meanwhile, move on to the sponge cake. Separate the yolks from the egg whites 7 and whip the whites to stiff peaks with an electric mixer; once ready, place them in the refrigerator 8. Move on to the yolks, add the sugar, and whip these too 9.

Once you have a fairly thick cream 10, pour it into the bowl with the egg whites 11, sift the flour 12

and gently fold everything together 13. Then divide the batter by pouring one-third of the mixture into another bowl 14 and sift the unsweetened cocoa into this one 15.

And in this case too, mix gently to avoid deflating the mixture 16. Now that you have everything, you need to pour the mixture onto a baking sheet lined with parchment paper. Alternating them, create 3 strips of light batter and 2 of dark batter 17. Run a wooden skewer from one side to the other so that the batter looks sewn once baked 18.

Proceed with the baking in a static oven, preheated to 356°F, for about 12 minutes 19. Let it cool completely 20. Flip the sponge cake onto another sheet of parchment paper and detach what has remained stuck from the baking.

Retrieve the zabaglione from the refrigerator and spread it over the entire surface of the sponge cake, making sure to leave a couple of inches free on each side 22. Roll it up gently with the help of the sheet of parchment paper 23, and your two-tone roll with zabaglione is ready 34.

Storage

You can store the two-tone roll with zabaglione in the refrigerator for a maximum of 2-3 days, keeping it under a cover or plastic wrap.

Tip

Flavor the batter of your two-tone roll with zabaglione by grating the zest of a lemon or an orange. You could also make it more delicious by adding chocolate chips to the cold zabaglione!

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