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Neapolitan Fondant Roll

  Egg white 1
  Confectioner's sugar 3 Cup (48 tbs)
  Vanilla extract 1 Teaspoon
  Unsalted butter 4 Tablespoon, softened
  Red food coloring 3 Drop
  Green food coloring 3 Drop
  Finely chopped toasted almonds 1⁄2 Cup (8 tbs)

Beat egg white until it forms soft peaks.
Sift confectioners' sugar into egg white and combine thoroughly.
Add vanilla extract; mix well.
Cream butter until it is fluffy, add to the sugar mixture, and beat mixture until it is as fluffy as possible.
Divide creamed mixture into 3 equal parts.
Blend red food coloring into one part, green into another, and leave remaining part white.
Chill in refrigerator until firm enough to handle (about 1 hour).
With a spatula that has been dipped in cold water, shape the green part into a 7x3 inch rectangle on a piece of waxed paper.
Spread the white part on the green, and the red on the white, forming a rectangle about 1/2 inch thick.
Using waxed paper, roll up rectangle from wide edge into a roll with the green on the outside.
Chill 30 minutes, unwrap, and coat well with nuts.
Rewrap in waxed paper, and chill in refrigerator 12 hours.
To serve, remove paper and cut in 1/4 inch slices.

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