Champagne cream roll

Champagne cream roll - a refined dessert, perfect for special occasions or to impress friends. This simple recipe will guide you step by step in creating a fluffy roll filled with a delicious champagne cream. The preparation time is approximately 30 minutes, and the baking time is 15 minutes. This recipe is sufficient for 8 servings, ideal for a party or festive meal.

Necessary ingredients:

For the base:
- 3 large eggs
- 3 tablespoons of water
- 6 tablespoons of sugar
- 6 tablespoons of flour

For the cream:
- 350 ml of Angeli peach champagne (you can also use other varieties of champagne, but those with fruit flavors will add extra flavor)
- 1 packet of vanilla pudding
- 6 heaping tablespoons of sugar
- 400 ml of whipped cream
- 10 g gelatin (1 sachet)

Step 1: Preparing the base
Start by preheating the oven to 180°C. Line a baking tray (approximately 30x40 cm) with parchment paper. Separating the eggs is essential for achieving a fluffy base. In a bowl, beat the egg whites with half of the sugar until you get a firm foam. Make sure the bowl is completely clean, with no trace of fat, to achieve a stable foam.

In another bowl, beat the egg yolks with the remaining sugar and the 3 tablespoons of water until the mixture becomes light in color and creamy. Add the sifted flour to the egg yolk mixture and gently fold with a spatula to avoid losing air from the composition. Finally, carefully incorporate the beaten egg whites using a folding motion to maintain the fluffiness of the base.

Pour the composition into the tray and level it evenly. Bake for 15 minutes or until the base turns golden and passes the toothpick test. After baking, let the base cool in the tray for 5 minutes, then turn it onto a damp towel, carefully peeling off the parchment paper.

Step 2: Preparing the champagne cream
In a saucepan, add the champagne and 6 tablespoons of sugar, then bring to a boil. Once the mixture starts boiling, add the packet of vanilla pudding and stir continuously until the cream thickens. Remove from heat and let it cool slightly.

Meanwhile, hydrate the gelatin according to the instructions on the packet. Add the gelatin to the warm champagne cream and mix well to dissolve completely. Let the cream cool completely.

When the cream is cold, whip the cream until firm and gently fold it into the champagne cream, being careful to maintain the airy texture.

Step 3: Assembling the roll
Spread the champagne cream evenly over the cooled roll base. Carefully roll the base starting from the short edge, using the towel to help with the formation. Make sure the roll is tight but not too tight to avoid breaking.

Once rolled, wrap the roll in plastic wrap and refrigerate for at least 2 hours, so it stabilizes and retains its shape.

Serving suggestion:
For an elegant appearance, slice the roll and serve it on a nice platter. You can decorate with some fresh fruits, such as raspberries or peach slices, and a vanilla pod for an extra touch of flavor. This quick and sophisticated dessert will surely become the star of the meal!

Vegan option:
If you want a vegan version, you can replace the eggs with a mix of water and flax seeds or mashed banana. Use a plant-based whipped cream for the filling and a non-dairy pudding.

This champagne cream roll recipe is not just a simple dessert but also a refined culinary experience that will delight your senses. Enjoy every slice and cherish special moments with your loved ones!

 Ingredients: Base: - 3 eggs - 3 tablespoons of water - 6 tablespoons of sugar - 6 tablespoons of flour Cream: - 350 ml peach champagne Angeli - 1 packet of vanilla pudding - 6 heaping tablespoons of sugar - 400 ml whipped cream - 10 g gelatin (1 packet)