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Pumpkin Roulade with Ginger Buttercream

Ina Garten
  • 117 minutes
  • Serves 8

INGREDIENTS

3/4 cup

Pumpkin, canned

1

Yeaspoon ground ginger

3

Eggs, large

3/4 cup

All-purpose flour

1/2 tsp

Baking powder

1/2 tsp

Baking soda

1 tsp

Cinnamon, ground

1 cup

Granulated sugar

1/2 tsp

Kosher salt

1 pinch

Kosher salt

1/4 tsp

Nutmeg, ground

1 1/2 cups

Powdered sugar

2 tbsp

Heavy cream

12 oz

Italian mascarpone cheese

1/4 cup

Crystallized ginger, dried