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Recipe of the Week: Pumpkin Roll with Mascarpone Filling


PHOTO PROVIDED Chef Loretta Paganini

The Thanksgiving holidays will soon be upon us, and many families are getting ready for the traditional celebration dinner with lots of shopping trips to procure all the ingredients for the special feast, cleaning, decorating and setting a festive table, brining and cooking the turkey, lots of chopping for getting the side dishes ready. The thought of it can all be quite exhausting. Unfortunately, this year things will be a little different due to the COVID-19 pandemic with social distancing to worry about and travel restrictions that are keeping most of us home. Most people these days are actually looking forward to the traditional Thanksgiving cooking preparation, probably because it will give them the sense of normalcy when they feel that they have no control over the situation they are in. In my family, we celebrate with an Italian flair — a blend of traditional dishes with Italian favorites. The family gets together at my house and everyone contributes by bringing a dish to share. Enjoy this recipe with your family. It is guaranteed to make your Thanksgiving holiday extra special. Makes one large roll; about 10-12 servings.

4 large eggs, room temperature

1 cup granulated sugar

3/4 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground cardamom

1/8 teaspoon ground cloves

Confectioner’s sugar for dusting

Preheat oven to 350°F. Grease a 9-by-12-inch jelly roll pan, line with parchment paper, and grease parchment paper. Set aside. Place eggs and sugar in mixer bowl and beat on high speed for five minutes. Gradually mix in pumpkin and lemon juice.

In a separate bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Add flour to pumpkin mixture, beating on low speed until blended. Spread batter evenly over prepared pan. Bake for 12-15 minutes, or until center springs back when touched. Loosen edges with a knife. Place two clean dish towels or pieces of parchment paper on work surface and dust with confectioner’s sugar. Turn cake out onto towels, remove parchment paper from bottom of cake, and roll up cake using towels. Allow to cool for 20 minutes. Unroll cake when cool, spread with filling and roll up and dust with confectioner’s sugar. Wrap cake in waxed paper or plastic wrap and refrigerate for two hours or overnight. Unwrap and dust with additional confectioner’s sugar.

Mascarpone filling:

8 ounces mascarpone cheese

1 cup cream cheese, room temperature

4 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

1 cup confectioner’s sugar

Place mascarpone, cream cheese and butter in mixer bowl and beat until mixture is light and smooth. Add vanilla and sugar and beat until well blended.