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by Tommaso Foglia

HULALÀ ALLROUND MILKY PLUS

1 roll

Ingredients

For the roll:

225 g eggs
90 g egg yolks
125 g caster sugar

1g sale
15 g acacia honey
135 g egg white
125 granulated sugar
112 g pastry flour
1⁄2 vanilla pod

For the filling:

300 g Hulalà Allround Milky Plus
1 lemon
100 g white chocolate
Mint
Candied lemon zest

Hulalà Allround Milky Plus

Preparation

For the roll:

In a food mixer, whisk the whole eggs, yolks, 125 g of granulated sugar, honey, vanilla seeds and salt until frothy.

Then, whisk the egg whites until creamy, sprinkling in 125 g of granulated sugar when they start to turn frothy. Fold the two mixtures together along with the sifted flour, mixing gently with the help of a silicone spatula. Using a spatula, pour onto a baking tray covered with parchment paper or a silpat baking mat and bake in the oven at 200°C for about 10 minutes. Cool and soak with some aromatic syrup.

For the filling:

Whip the Hulalà Professional Milky Plus cream and spread it onto the roll with the help of a spatula, leaving a 1 cm edge around the sides. Grate the zest of 1 lemon and the white chocolate on top. Close the roll and cool for 30 minutes in the blast chiller or 3 hours in the refrigerator. Cut into roughly 3 cm slices and garnish with Hulalà Professional Milky Plus whipped cream, mint leaves and some candied lemon zest.