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Neapolitan Fondant Roll Recipe
|Confectioner's sugar||3 Cup (48 tbs)|
|Vanilla extract||1 Teaspoon|
|Unsalted butter||4 Tablespoon, softened|
|Red food coloring||3 Drop|
|Green food coloring||3 Drop|
|Finely chopped toasted almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2240 Calories from Fat 710
% Daily Value*
Total Fat 79 g121.3%
Saturated Fat 32.8 g164.2%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 75.3 mg3.1%
Total Carbohydrates 373 g124.3%
Dietary Fiber 6 g24.1%
Sugars 350.9 g
Protein 16 g31.5%
Vitamin A 30% Vitamin C
Calcium 13.8% Iron 11.4%
*Based on a 2000 Calorie diet
Sift confectioners' sugar into egg white and combine thoroughly.
Add vanilla extract; mix well.
Cream butter until it is fluffy, add to the sugar mixture, and beat mixture until it is as fluffy as possible.
Divide creamed mixture into 3 equal parts.
Blend red food coloring into one part, green into another, and leave remaining part white.
Chill in refrigerator until firm enough to handle (about 1 hour).
With a spatula that has been dipped in cold water, shape the green part into a 7x3 inch rectangle on a piece of waxed paper.
Spread the white part on the green, and the red on the white, forming a rectangle about 1/2 inch thick.
Using waxed paper, roll up rectangle from wide edge into a roll with the green on the outside.
Chill 30 minutes, unwrap, and coat well with nuts.
Rewrap in waxed paper, and chill in refrigerator 12 hours.
To serve, remove paper and cut in 1/4 inch slices.