Neapolitan Fondant Roll Recipe


Health IndexJust EnjoyCuisine


 Egg white1
 Confectioner's sugar3 Cup (48 tbs)
 Vanilla extract1 Teaspoon
 Unsalted butter4 Tablespoon, softened
 Red food coloring3 Drop
 Green food coloring3 Drop
 Finely chopped toasted almonds1⁄2 Cup (8 tbs)

Nutrition Facts

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


Beat egg white until it forms soft peaks.
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.