A Sicillian dessert.
Beat 3 egg yolks together with 50g caster sugar and a tsp vanilla extract until thick and creamy, then sift in 90g plain flour
and gently mix together. Beat 3 egg whites until stiff, whisk in another 50g caster sugar then fold this into the egg yolk mixture.
Line a baking tray with greaseproof paper (I used one about 35 cm x 24 cm) and spread the cake mixture into this, smoothing
the top gently. Bake in a 190°C oven for 10 minutes, until the top of the cake springs back when lightly pressed. When it’s done,
remove from the oven and invert onto a clean tea towel dusted with a little icing sugar. Carefully peel off the baking paper and,
while still hot, roll it from the narrow end, enclosing the tea towel, and leave to cool.
Meanwhile, make the filling by mixing 500g ricotta with 50g caster sugar, a tsp of cinnamon, 100g plain chocolate chopped into
small pieces and 50g chopped pistachio nuts. Carefully unroll the cake, remove the tea towel and spread the cake with the
ricotta mixture, setting aside a couple of Tbs of the mixture for the top. Now carefully roll up again and transfer to a plate.
Spread the top with the remaining ricotta mixture, press in some chopped pistachios and sprinkle with sifted icing sugar to serve.