Directions

Preheat the oven to 350°F.

Line a 15x10x1-inch jelly roll pan or a half sheet tray with parchment paper. Grease the paper and sides of the pan and set aside.

In a large bowl, beat the eggs on high speed for 5 minutes or until thick and frothy. Gradually add the sugar, beating on high, until the sugar is dissolved. Then add the pumpkin, Dragone® Whole Milk Ricotta Cheese and spices. Then, fold in the flour, baking powder, baking soda and salt until just incorporated.

Spread the mixture in the prepared jelly roll pan and smooth it to the edges. Bake for 15–20 minutes, or until the cake springs back when gently pressed in the center.

While the cake is baking, generously sprinkle a clean kitchen towel with powdered sugar.

Remove the cake from the oven and turn out the cake onto the sprinkled towel. Peel away the parchment paper and roll the cake and towel up together (roll up from the shorter side, not the long side, to create a stout roll versus a long, skinny roll). Allow it to cool while rolled in the towel for 30 minutes or until it’s mostly cool, but not cold.

Make the ricotta cream filling by beating the Dragone® Whole Milk Ricotta Cheese, cream cheese, powdered sugar and almond extract until the sugar is thoroughly incorporated.

Unroll the pumpkin roll and cover the entire surface with the Dragone® Whole Milk Ricotta Cheese cream filling. Re-roll (without the towel) and refrigerate it for at least a half hour.

When ready to serve, sprinkle with the powdered sugar, sliced almonds and toasted coconut. Slice, serve and enjoy!

Note: Freeze the Ricotta Pumpkin Roll, wrapped in plastic, for up to three months.

Tip: Elevate this recipe by adding a layer of toasted coconut and almonds to the cream filling before rolling it up.