When we were kids, mama would make this rotolo on special afternoons, especially when she knew we needed a little something sweet to lift our spirits. I remember sitting right next to her at the kitchen table, watching every step like it was magic. She’d beat the eggs and sugar until they turned pale and fluffy, then gently fold in the flour like she was handling something sacred. I never asked to help. Not because I didn’t want to, but because I loved watching her do it.

She’d talk to me while she worked. About the cake, about her childhood, sometimes about nothing at all. But the moment was everything. And the way her face lit up when I’d sneak a taste of the filling or roll the sponge with her at the end? Pure happiness.

These are the kinds of moments that stick with you, the ones that turn recipes into traditions. And even now, every time we make this rotolo together, it brings back that same joy we shared all those years ago.

And if you’re looking to enjoy it just like we do today, pour yourself a glass of chilled Gratsi Rosè—it pairs beautifully.

STEP 1

Preheat oven to 350°F and line a ½ sheet pan with parchment. Beat 4 eggs and 1 cup sugar until fluffy. Fold in 1 cup flour and 1 tbsp baking powder. Spread batter on pan and bake for 15–20 min. Cover with a tea towel to cool.

STEP 2

Custard:
Whisk 2 yolks, 4 oz sugar, 2 tbsp flour, 8 oz milk, and juice of ½ lemon. Strain, cook over double boiler until thick, then cool.

Whipped Cream & Strawberries:
Beat 1 cup cream with 2 tbsp sugar to stiff peaks. Dice 6 strawberries, mix with 1 tbsp sugar and lemon juice. Fold custard, cream, and berries together.

Assemble:
Peel parchment, spread filling, roll cake gently. Dust with icing sugar and top with fresh strawberries — or pour over chocolate ganache (½ cup chocolate + ½ cup cream, melted together). Slice and serve.