Nutrition Facts
8 servings
8
No-bake Chestnut Roll Recipe
Today I present to you an easy no-bake log flavored with chestnuts. It's a rolled log, but the sponge cake is replaced by ladyfingers (or sponge biscuits).
General
30 Ladyfingers
Sugar pearls for decoration
Cream
6 sheet gelatin
400 heavy cream with at least 30% fat content, well chilled (350 ml)
500 mascarpone, very cold
250 Chestnut cream
Syrup
80 sweetened condensed milk
80 Water
1 vanilla extract
Directions
1
The day before, prepare the cream. Soak the gelatin in cold water.
2
In a large bowl, whip 350 g of cold liquid cream into soft peaks: as soon as shapes start to form, it's done.
3
In a small saucepan, heat the remaining 50 g of liquid cream. Off the heat, dissolve the squeezed gelatin in it. Pour into the whipped cream and mix.
4
Add the mascarpone and chestnut cream and blend everything for about a minute, until you achieve a smooth cream that holds its shape well. The marks from the whisk in the cream should be quite prominent.
5
Prepare the syrup. In a small bowl, mix the sweetened condensed milk with water and vanilla.
6
Assemble the log. Lay the biscuits on a large piece of parchment paper (it should exceed the size of the log), side by side, with the sugared side facing down, to form 3 rows of 10 biscuits. Drizzle evenly with syrup using a spoon or brush with a silicone brush. Spread 2/3 of the cream over the entire surface - the layer on the edges should be a bit thinner to prevent overflow during rolling. Sprinkle with chestnut pieces (I used all of them).
7
Roll the log on the longest side as tightly as possible, using the parchment paper that served as a support. To do this, fold one edge towards the center, then fold the other edge over it. Wrap the log first in the parchment paper, then in plastic wrap, always as tightly as possible. Store it in the refrigerator for at least 6 hours (overnight for me). Also, seal the bowl with the remaining cream tightly and place it in the refrigerator as well.
8
On the day, decorate the log. Remove the cling film and parchment paper, and carefully place the log on the serving plate. To make it easier, place the plate over the log, partially "unwrapping" it, turn it over carefully, then remove the remaining film and paper.
9
Spread the surface with the remaining cream, keeping a bit (about 1/3) for decoration. Using a fork, create stripes. Place the remaining cream in a piping bag with a fluted or star tip, and decorate the log. Decorate with sugar pearls.
10
To finish, refrigerate for at least 1 hour before serving.
Ingredients
General
30 Ladyfingers
Sugar pearls for decoration
Cream
6 sheet gelatin
400 heavy cream with at least 30% fat content, well chilled (350 ml)
500 mascarpone, very cold
250 Chestnut cream
Syrup
80 sweetened condensed milk
80 Water
1 vanilla extract
Directions
Directions
1
The day before, prepare the cream. Soak the gelatin in cold water.
2
In a large bowl, whip 350 g of cold liquid cream into soft peaks: as soon as shapes start to form, it's done.
3
In a small saucepan, heat the remaining 50 g of liquid cream. Off the heat, dissolve the squeezed gelatin in it. Pour into the whipped cream and mix.
4
Add the mascarpone and chestnut cream and blend everything for about a minute, until you achieve a smooth cream that holds its shape well. The marks from the whisk in the cream should be quite prominent.
5
Prepare the syrup. In a small bowl, mix the sweetened condensed milk with water and vanilla.
6
Assemble the log. Lay the biscuits on a large piece of parchment paper (it should exceed the size of the log), side by side, with the sugared side facing down, to form 3 rows of 10 biscuits. Drizzle evenly with syrup using a spoon or brush with a silicone brush. Spread 2/3 of the cream over the entire surface - the layer on the edges should be a bit thinner to prevent overflow during rolling. Sprinkle with chestnut pieces (I used all of them).
7
Roll the log on the longest side as tightly as possible, using the parchment paper that served as a support. To do this, fold one edge towards the center, then fold the other edge over it. Wrap the log first in the parchment paper, then in plastic wrap, always as tightly as possible. Store it in the refrigerator for at least 6 hours (overnight for me). Also, seal the bowl with the remaining cream tightly and place it in the refrigerator as well.
8
On the day, decorate the log. Remove the cling film and parchment paper, and carefully place the log on the serving plate. To make it easier, place the plate over the log, partially "unwrapping" it, turn it over carefully, then remove the remaining film and paper.
9
Spread the surface with the remaining cream, keeping a bit (about 1/3) for decoration. Using a fork, create stripes. Place the remaining cream in a piping bag with a fluted or star tip, and decorate the log. Decorate with sugar pearls.
10
To finish, refrigerate for at least 1 hour before serving.
Notes
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TH 
EN