No-Bake Sweet Roll

Name: No-Bake Sweet Roll
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Cookies 10.6 oz; Unsweetened cocoa powder 0.6 cup; Sugar 2 tbsp; Butter ½ cup; Whole milk cold 0.4 cup; Cow's milk ricotta cheese (well drained) 1 cup; Dark chocolate chips 0.5 oz; Powdered sugar 0.4 cup; Rum 1 spoonful; Coffee (espresso) 1 oz

507

Calories per serving

Vegetarian

Energy Kcal 507
Carbohydrates g 60.4
of which sugars g 32.3
Protein g 8.5
Fats g 25.2
of which saturated fat g 14.79
Fiber g 2.6
Cholesterol mg 104
Sodium mg 238

Difficulty: Easy
Prep time: 30 min
Serving: 6 persone
Cost: Low
Note plus 2 hours in the freezer

PRESENTATION

With the heat, the desire to cook and turn on the oven is always less! But if you suddenly crave a sweet roll, what can you do? The biscuit dough requires time and energy to prepare and a brief baking in the oven. So here's the idea: no-bake sweet roll. You will be surprised not only by its goodness but also by its softness, despite using dry biscuits for the base! For the filling, we chose a ricotta cream flavored with coffee and rum, with delicious chocolate chips! After the success of the no-bake tart, the roll could not be missed: easy to prepare, you can make it in advance and store it in the freezer to satisfy your cravings at any time!

INGREDIENTS

507

Calories per serving

Ingredients for the base: Cookies 10.6 oz (300 g); Unsweetened cocoa powder 0.6 cup (50 g); Sugar 2 tbsp (30 g); Butter ½ cup (100 g); Whole milk 0.4 cup (100 g) - cold

for the ricotta cream: Cow's milk ricotta cheese 1 cup (200 g) - (well drained); Dark chocolate chips 0.5 oz (15 g); Powdered sugar 0.4 cup (50 g); Rum 1 spoonful; Coffee 1 oz (30 ml) - (espresso)

Preparation

How to prepare No-Bake Sweet Roll

To prepare the no-bake sweet roll, prepare the coffee in the required amount using a moka pot. Let it cool. Meanwhile, make the cream by pouring the well-drained ricotta into a bowl 1, then add the cooled coffee 2 and the rum 3.

Mix with a spatula 4, then sift in the powdered sugar 5 and mix again 6.

Add the chocolate chips 7, mix one last time 8 and place in the refrigerator until the base is ready. Then prepare the base. Melt the butter and let it cool. Pour the dry biscuits into a mixer 9

and blend them until fine crumbs are obtained 10. Then pour them into a bowl 11, add the unsweetened cocoa powder 12,

the sugar 13 and the now-cool melted butter 14. Mix everything 15,

then add a portion of the milk 16 and continue to mix. Pour the milk little by little to better adjust the consistency; you will need 3/8-1/2 cup. Mix the mixture well until it is compact and homogeneous 17. Then transfer it onto a layer of plastic wrap 18.

Cover with another layer of plastic wrap and roll out the dough using a rolling pin 19. You should obtain a rectangle about 10x12 inches. Remove the top layer of plastic wrap 20 and take the cream from the refrigerator. Spread it on the base, leaving the edges free 21.

Using the plastic wrap to lift the edge 22, roll up the dough firmly but gently. You will get your roll 23, store it in the freezer for 2 hours before cutting it. Once cut into slices, wait a few minutes before serving it 24.

How to store

After cutting the roll into slices, you can store it in the refrigerator for 2-3 days, well covered.
Alternatively, quickly cut the slices and place them back in the freezer. They will keep for a month.