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Brazo Gitano Filled with Cheese and Fruits

  • Prep 15 min
  • Total 1 hr 45 min
  • Ingredients 11
  • Servings 12

Ingredients

For the roll:

3/4
cup Gold Medal™ Self-Rising Flour
4
eggs, separated
2
tablespoons sugar, plus 1 additional cup for the yolks
Zest of 1 lemon

For the filling:

4
ozs fresh mascarpone cheese
3
ozs Yoplait® yogurt (vanilla)
2
tablespoons powdered sugar
1
teaspoon vanilla extract, optional
4
tablespoons mixed berry jam

To decorate:

Powdered sugar
Ground walnuts or almonds

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Don’t forget to roll your brazo gitano while it’s hot or cover it with a damp towel. This will keep the roll flexible enough to unroll and then roll once again.

I’ve long wanted to prepare this tasty brazo gitano (Swiss roll) filled with mascarpone cheese and fruit jam. With the Three Kings’ Day holiday coming up, I decided now was the best time. This dessert looks wonderful and can be prepared the day before and left overnight in the fridge. You can also fill your brazo gitano with custard, jam, cream cheese or caramel.

Directions

  • 1 For the roll: Preheat oven to 350 °F. Prepare a jellyroll pan by greasing it with cooking spray, coating with flour and covering with parchment. Grease it again and set aside.
  • 2 Whisk the egg whites until soft peaks form. Add 2 tablespoons of sugar gradually, and a pinch of salt. Transfer to a bowl and set aside.
  • 3 Beat the yolks with the cup of sugar and mix until it changes color to a light yellow. At this point add the lemon zest and whisk.
  • 4 In the same bowl, gradually incorporate the flour and the egg whites, stirring continuously with a spatula. Try to scrape the bottom of the bowl so that all the flour is properly mixed.
  • 5 Pour the batter into the pan and spread it out with the spatula. Bake for 5-6 minutes if using a gas oven, or approximately 15 minutes if using an electric one.
  • 6 Remove from the oven and roll the sponge cake, complete with the parchment. Cover with clean, damp towel (it must be larger than the jellyroll pan) and let cool for about 1 hour, or more if necessary.
  • 7 For the filling: Mix the cheese, yogurt, sugar and vanilla. Store the mixture in the refrigerator to use when the cake is completely cooled.
  • 8 Unroll the cake, being careful not to break it. Spread the cheese mixture and jam over the entire surface.
  • 9 Roll it again, but this time without the parchment. Transfer it to a plate, and decorate with powdered sugar, ground almonds or walnuts.
  • 10 Refrigerate until ready to serve.

I’ve long wanted to prepare this tasty brazo gitano (Swiss roll) filled with mascarpone cheese and fruit jam. With the Three Kings’ Day holiday coming up, I decided now was the best time. This dessert looks wonderful and can be prepared the day before and left overnight in the fridge. You can also fill your brazo gitano with custard, jam, cream cheese or caramel.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 15, 2015

I’ve long wanted to prepare this tasty brazo gitano (Swiss roll) filled with mascarpone cheese and fruit jam. With the Three Kings’ Day holiday coming up, I decided now was the best time. This dessert looks wonderful and can be prepared the day before and left overnight in the fridge. You can also fill your brazo gitano with custard, jam, cream cheese or caramel.