Pionono:
3 eggs (separate yolks from whites)
A pinch of salt
50 g (1.76 oz) sugar
1 teaspoon vanilla sugar
50 ml (1.76 fl oz) milk
20 ml (0.7 fl oz) vegetable oil
80 g (2.8 oz) flour
For the filling:
200g (7oz) canned peaches (reserve juice and finely chop)
2 egg yolks
1 teaspoon vanilla sugar
40 g (1.4 oz) cornstarch
20 ml (0.7 fl oz) lemon juice
80 g (2.8 oz) condensed milk
80 g (2.8 oz) ricotta cheese
100 ml (3.5 fl oz) whipping cream
To decorate:
Whipped cream
Cinnamon or cocoa powder
Procedure
Prepare the base:
Separate and beat: Beat the egg whites with a pinch of salt until they form soft peaks. Then, add the sugar and beat until stiff.
Add the yolks: Gently mix the yolks, milk, oil and flour until you get a homogeneous mixture.
Bake: Pour the mixture into a greased pan and bake at 356 °F (180 °C) for 15-20 minutes.
Prepare the filling:
Peaches: Chop the peaches finely and set aside.
Filling cream: In a pot, mix the yolks, vanilla sugar, cornstarch and lemon juice. Simmer, stirring constantly until thickened. Let cool.
Beat: In another bowl, whisk together the condensed milk, ricotta cheese, and whipping cream. Fold this mixture into the cooled filling cream.
Assembly:
Ride: Top the baked crust with the peach mixture and spread the filling cream on top. Roll up and our delicious roll is ready.
Refrigerate: Place the dessert in the refrigerator for 30 minutes to make it consistent.
Decorate: Before serving, garnish with whipped cream, cinnamon or cocoa powder.
Councils
Use small molds: If you want to present the dessert individually, divide the mixture into smaller molds before baking.
Fresh peaches: If you prefer a more natural touch, you can substitute fresh peaches for the preserved peaches.
Customize the decoration: Add nuts or berries for an extra Christmas touch.
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