Whip the egg whites with half of the available sugar until stiff peaks form and set aside.
In another bowl, beat the egg yolks with the remaining sugar until they become white and frothy. Then add the sifted flour and gently mix everything together.
Add the whipped egg whites in small quantities and gently mix without deflating the mixture.
Pour onto a baking sheet lined with parchment paper and bake for 10-12 minutes at 180°C.
Once ready, flip onto a clean towel and roll up. Let everything cool down.
Meanwhile, prepare the filling by whipping the cream with the powdered sugar.
Add the hazelnut spread and chopped marron glacé.
When the roll is completely cool, unroll and fill with the filling.
Roll up again and garnish with cream and whole marron glacé.
Store in the refrigerator for up to 2 days.
Italia, Puglia
| Energy (kcal) | 272.3 |
| Carbohydrates (g) | 25.19 |
| of which Sugars (g) | 14.36 |
| Fat (g) | 15.13 |
| of which Saturates (g) | 3.37 |
| Protein (g) | 9.22 |
| Fiber (g) | 2.38 |
| Sale (g) | 0.07 |
