Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling
- 2 large eggs
- 3/4 cup pumpkin puree
- 1 cup sugar
- 3/4 cup gluten free flour
- 1/2 teaspoon xanthan gum powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 8 ounces mascarpone – room temperature
- 2 tablespoons Nutella
- powdered sugar to dust
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Pumpkin puree (3/4 cup)
- Condiments
- Nutella (2 tablespoons)
- Cooking & Baking
- Baking soda (1 teaspoon)
- Cinnamon, ground (1/2 teaspoon)
- Gluten free flour (3/4 cup)
Powdered sugar to dust (1)- Salt (1 pinch)
- Sugar (1 cup)
- Xanthan gum, powder (1/2 teaspoon)
- Dairy
- Mascarpone (8 ounces)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on bellalimento.com
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Recipe Stats
Published November 15, 2010 (2 years ago).
29 people saved this recipe.
