When I think of summer I think of choirs of crickets happily serenading during hot summer nights. I think of huge pasta bowls in a freshly made tomato sauce and olive oil, plenty of wine and laughter.. a long ongoing party "una grande festa"!
This is the time of year when you get closer to nature, you wear lighter clothes and walk bare feet at the slightest opportunity. I just love laying on the grass, the powerful earthy smells of the lawn and the soil are overwhelming and the lighter summery and perfumed air gives you that feeling of being carefree and alive. What a contrast to the darker, and colder winter months when we naturally become more withdrawn.
What we need right now is a chilled drink and a delicious fresh dessert.
And here you have one. A really light and fresh sponge roll with yogurt and fruit.
The filling of yogurt and raspberries makes it very refreshing and the crunchiness of the almond topping is the perfect combination for a dessert that speaks of summer.
- Prep Time : 40 minutes
- Cook Time : 20 minutes
Whisk the egg yolks with 4 tsbp of sugar until pale and creamy. Then whip the egg whites until firm with 1 tbsp of sugar and stir them gently into the egg yolks.
Sift the flour and add it to the egg mixture. Add 1 tbsp of vanilla essence the finely crushed blanched almonds and stir well making a smooth mixture.
Pour it onto a baking tray on a sheet of baking paper and cook it in the oven at 180C for 20 minutes
When it is cooked take it out of the oven and let it cool down for a couple of minutes. Then whilst the sponge is still warm roll it up, utilise the baking paper to assist with the rolling. Spread the yogurt over it then lay the washed raspberries on top.
Roll it tight and wrap it well with the baking paper. Put it in the fridge for a couple of hours.
Toast the almond flakes in a pan for a few minutes. Remove the baking paper then spread some jam over the roll and sprinkle the almond flakes over it.
Slice and serve it!