Cannoli Sangria Rollata

Description

Fluffy vanilla sponge infused with reduced sweet red sangria wine wraps a mascarpone and prickly pear puree filling studded with candied Sicilian pistachios and orange segments. This original mashup marries classic Italian cannoli cream with a rolled cake format and Mediterranean prickly pear for an unexpected handheld twist on two desserts. Total time around 1 hour including assembly.

Cultural Background

The dish draws from Sicilian cannoli traditions where ricotta or mascarpone cream is paired with pistachios and citrus, a staple since the 9th century Arab-influenced pastry making in Sicily. Rolled sponge cakes like the Swiss roll emerged in 19th-century Europe as elegant desserts using light egg-based batters. Prickly pear, introduced to the Mediterranean via the Americas and thriving in Sicily since the 16th century, adds vibrant color and sweetness common in local preserves and desserts. Sweet red wine reductions echo sangria's Spanish roots blended with Italian dessert wine techniques for a fusion of Sicilian Italian and broader Mediterranean flavors.

Recipe Info

PREP TIME: 45 minutes
COOK TIME: 20 minutes
TOTAL TIME: 2 hours (including cooling and assembly)
SERVINGS: 8
DIFFICULTY: Medium

Ingredients

• Cake
• 4 large eggs room temperature separated
• 100 g granulated sugar divided
• 80 g all-purpose flour sifted
• 20 g cornstarch
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar
• 40 ml neutral oil
• Sangria infusion
• 240 ml sweet red dessert wine such as a Sicilian Nero d'Avola or Marsala
• 2 tbsp granulated sugar
• Filling
• 250 g mascarpone cheese cold
• 120 ml prickly pear puree from about 4-5 peeled and strained fruits
• 30 g powdered sugar
• 1 tsp vanilla extract
• 80 g candied Sicilian pistachios roughly chopped
• 2 medium oranges segmented and patted dry
• Candied pistachios
• 100 g shelled unsalted Sicilian pistachios
• 50 g granulated sugar
• 30 ml water
• 1/2 tsp light corn syrup optional
• Pinch of salt

Instructions

1. Preheat oven to 175°C (350°F). Line a 25x38 cm (10x15 inch) jelly roll pan with parchment paper, lightly grease the paper.
2. In a bowl, whisk egg yolks with 50 g sugar, vanilla, and oil until pale and thick, about 3 minutes. Sift in flour and cornstarch, fold gently.
3. In a clean bowl, beat egg whites with cream of tartar to soft peaks, gradually add remaining 50 g sugar to form stiff glossy peaks.
4. Fold meringue into yolk mixture in three additions until no streaks remain. Spread evenly in prepared pan.
5. Bake 12-14 minutes until cake springs back when touched and edges are golden. Immediately invert onto a clean tea towel dusted with powdered sugar, peel off parchment, and roll cake with towel from short end. Cool completely, about 45 minutes.
6. Meanwhile, simmer sweet red wine with 2 tbsp sugar in a saucepan over medium heat until reduced by half to about 120 ml, 8-10 minutes. Cool to room temperature.
7. For candied pistachios, toast nuts at 175°C (350°F) for 5 minutes. Boil sugar, water, corn syrup, and salt to 143°C (290°F) soft crack stage. Toss in hot nuts, stir until coated and sugar crystallizes, spread on parchment to cool and separate.
8. Unroll cooled cake. Brush evenly with cooled sangria reduction.
9. Beat mascarpone with powdered sugar and vanilla until smooth. Fold in prickly pear puree until uniform and spreadable.
10. Spread filling over cake leaving 2 cm border. Scatter candied pistachios and orange segments evenly. Reroll tightly without towel, wrap in plastic, and chill 30 minutes to set.
11. Slice into 8 portions with a serrated knife. Serve chilled or at room temperature.

Tips

- Roll the cake while warm and use a gentle hand with the filling to prevent cracking.
- Strain prickly pear puree thoroughly to remove all seeds for a silky texture.
- Substitute regular pistachios if Sicilian are unavailable, or use candied orange peel for a brighter citrus note.

Nutrition

Calories: 380
Protein: 8 g
Carbs: 42 g
Fat: 20 g

Tags

Italian, Sicilian Italian, Mediterranean, Invent a completely original dish that h