Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Sweet Roll with the corn flour and Grappa, grapes, blueberries and white ganache.


Whip the egg yolks with the sugar in a large bowl until the mixture is thick and fluffy. Add the flours mixed with baking powder and continue beating well. Finally, beat until stiff  and add the egg whites with a spatula into the mixture, stirring gently.
Preheat oven to 150°/160 °. Line a baking pan with baking paper , pour the mixture leveling the surface and bake for about 15-20 minutes.
Remove from oven and let cool. Gently wrap the roll covering it with a dry cloth.
While it is cooling, whip the cream in a container, add honey and dissolved gelatine in a small pan (previously soaked in cold water). Place in the refrigerator and prepare the syrup. In a small saucepan bring water with sugar to a boil: turn off the heat and add the Grappa, stirring.
Unroll the cookie dough and spread  the syrup evenly.
Remove the cream from the fridge and spread on the surface of the cake.
Wash the grapes and blueberries (leaving aside for decoration), cut in half the berries and distribute on the cream; repeat with blueberries. Gently roll the cake and cover with plastic wrap (as corn flour will be much softer and more fragile, so use the utmost delicacy!). Place in refrigerator for at least 6 hours.
After this waiting time, remove the roll and decorate: dissolve 40 g  of white chocolate in  20 g of cream and pass the ganache over the cake. Dust with icing sugar and decorate with some grapes and some blueberry.

Recommended Grappa:
PO' di Poli Aromatica

Link to the recipe:


  • Ingredients:

    For the cookie dough:
    140 g cornmeal fioretto
    30 g maizena
    145 g granulated sugar
    1 teaspoon of baking powder
    4 eggs

    For the syrup:
    110 ml water
    60 g sugar
    30 ml Grappa

    For the filling:
    200 ml whipped cream
    2 tablespoon acacia honey
    2 sheets of isinglass
    Grape q.s.
    Blueberries q.s.

    For the decoration:
    40 g white chocolate gluten free
    20 g liquid cream
    Icing sugar
    Grape q.s.
    Blueberries q.s

  • Author:
    • Elisa Caimi, blog Il rovo di bosco
  • Typology:
    • Dessert
  • Preparation time:
    • 1 hour and 30 minutes + 6 hours rest in the fridge
  • Notes: