Ingredients
- 5 eggs separated
- 1 teaspoon vanilla extract
- 1/2 cup white sugar divided
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup cake flour
- 2 tablespoons orange liqueur
- 1 tablespoon water
- 1 tablespoon white sugar
- Confectioners sugar for dusting
- 1-1/4 cups ricotta cheese
- 4 ounces cream cheese
- 1/2 cup confectioners sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/4 cup mini-semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 3 tablespoons confectioners sugar
- 2 tablespoons orange liqueur
- 1/2 teaspoon vanilla
- 1/4 cup chopped pistachio nuts
- 1 tablespoon white sugar
- 1 tablespoon mini-semi-sweet chocolate chips
Preparation
Step 1
Preheat oven to 375 degrees. Grease one 15-1/2”x10-1/2” jelly roll pan and line with parchment paper. Separate eggs. In small bowl with mixer at high speed, beat egg yolks, vanilla and 1/4 cup granulated sugar until very thick and lemon colored about 5 minutes. Set beaten yolk mixture aside. In large bowl beat egg whites, cream of tartar and salt at high speed until soft peaks form. Gradually sprinkle in 1/4 cup granulated sugar and beat at high speed until sugar dissolves and whites stand in stiff peaks. Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, 1/3 at a time. Sift and fold flour, 1/3 at a time into egg mixture. Spread batter evenly in pan. Bake at 375 degrees for 10 minutes or until top of cake springs back when lightly touched with finger. Meanwhile, in cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves. Sprinkle clean cloth towel with confectioners sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange liqueur mixture. Starting from long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
Ricotta Filling:
In food processor, blend ricotta, cream cheese, 1/2 cup confectioners sugar, 1/2 teaspoon vanilla and cinnamon, until smooth. Transfer filling to bowl and stir in 1/4 cup chocolate pieces. Cover and refrigerate filling while cake cools. Gently unroll cooled cake. Spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake seam side down on platter.
Frosting:
In bowl at medium speed beat whipping cream and 3 tablespoons confectioners sugar until soft peaks form. Fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. Spread frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces before serving.