Milkshnite ice cream roll

Instructions

1. Натрошете бисквитите с блендера до фини трохи и ги прехвърлете в купа. Разтопете маслото и изсипете върху бисквитите. Добавете какаото и захарта и смесете добре до хомогенност. Увийте със стреч фолио и сложете в хладилника за 30 минути.
2. Crush the biscuits with the blender until fine crumbs and transfer them to a bowl. Melt the butter and pour over the biscuits. Add the cocoa and sugar and mix well until homogeneous. Wrap with cling film and put in the refrigerator for 30 minutes.
3. Meanwhile, prepare the filling Mascarpone filling. Dissolve gelatin in cold water in heat resistant bowl and let it swell for about 5 to 10 minutes. Heat a casserole with water and put the bowl with gelatin on top tо bain-marie until the gelatin fully dissolves. Mix Mascarpone cheese with sweetened condensed milk, honey and vanilla extract. Pour the dissolved gelatin over Mascarpone mixture. Mix to combine. In a large bowl whip cream until stiff peaks form. Gently incorporate into the Mascarpone mixture. Refrigerate the Mascarpone filling until ready to assemble.
4. Roll out the biscuit dough between 2 sheets of baking paper. The dough is crumbly. Press with the rolling pin to make sure you have a thick crust measuring 40x30 cm. Spread the filling evenly over the crust. If you want, add chocolate chips. Roll up on the long side. Wrap using the paper that is under the roll. Then wrap the roll with cling film and put it in the freezer for at least 4 hours.
5. Remove the roll from the freezer at least 15 minutes before serving so that it relaxes and you can cut it.

• Servings : 12
• Ready in : 240 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits, Dessert, Finger foods, Freezer-friendly, recipes for summer
• Ingredient : Butter, Cacao, Condensed milk, Gelatine, Honey, Mascarpone cheese, Sugar, Vanilla, Whipping cream, Бисквити за чийзкейк