Inspired by a classic Italian dessert, vanilla sponge cake is frosted with amaretto ricotta frosting and topped with pistachios and chocolate chips.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
6 large Land O Lakes® Eggs, separated
1 cup sugar
1/4 cup Land O Lakes® Extra Creamy Butter, melted, cooled
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
16 ounces ricotta cheese, drained
4 ounces mascarpone cheese, softened
2 ounces (1/4 cup) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons Land O Lakes® Heavy Whipping Cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons amaretto liqueur
2 tablespoons mini semi-sweet chocolate chips
2 tablespoons chopped pistachios
Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.
Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
Place egg whites into medium bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine egg yolks, remaining 3/4 cup sugar, melted butter, baking powder, 1 teaspoon vanilla and 1/2 teaspoon salt in another bowl. Beat until well mixed. Add flour; mix well. Gently fold beaten egg white mixture into egg yolk mixture until just combined. Pour batter into prepared pan.
Bake 10-12 minutes or until center springs back when lightly touched. Immediately run knife around edges of cake to loosen. Invert hot cake onto prepared towel, remove parchment paper. Dust cake with powdered sugar. Tightly roll up hot cake in towel, starting with 10-inch side. Cool completely.
Meanwhile, combine cheeses, 1/2 cup powdered sugar, whipping cream, 1/4 teaspoon vanilla and 1/8 teaspoon salt in medium bowl. Beat until well mixed. Add amaretto; beat until well mixed.
Unroll cooled cake; remove towel. Spread cake evenly with 1 1/2 cups ricotta frosting. Roll up cake. Transfer to serving platter. Frost cake roll with remaining ricotta frosting. Sprinkle mini chocolate chips and chopped pistachios over cake. Refrigerate until serving.
Use 3 bowls when separating eggs. Crack an egg into 1 bowl, then separate yolk from white in the additional bowls. That way if the yolk breaks you will only ruin 1 egg and not those you have already separated.
Desserts to not only eat but use as centerpieces during your Easter dinner.