4 large eggs, at room temperature
2/3 cup granulated sugar
1 tsp vanilla extract
2/3 cup flour
1 Tbsp freshly grated orange zest
Confectioners' sugar for dusting
Heat oven to 350. Coat bottom and sides of 15 1/2 x 10 1/2-in. rimmed baking sheet with nonstick spray. Line with wax paper; spray paper.
Cake Roll: Beat eggs and sugar in a large bowl with mixer on high speed 5 to 6 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top; add orange zest. Fold in gently with a rubber spatula just until blended. Spread in prepared pan.
Bake 13 to 15 minutes until golden around edges. Cool in pan on a wire rack 10 minutes or until pan can be handled without pot holders.
Meanwhile, lay a smooth kitchen towel on work surface. Sift confectioner's sugar over towel. Invert cake on towel, remove pan and peel off wax paper. Roll up cake. Cool completely on rack.
Unroll cake; spread evenly with rocotta-cream mixture. Sprinkle with grated chocolate. Roll up as tightly as possible, decorate and serve, or cover and refrigerate up to 2 days.
To decorate: Put cake on serving plate. Garnish with whipped cream, melted chocolate and candied fruit. Refrigerate until serving. Slice with a serrated knife.
Cannoli Filling
1 tub (16 oz) 73% or 75% moisture ricotta cheese
3 Tbsp orange liqueur
1/4 cup granulated sugar
1/2 cup heavy (whipping) cream
1/2 cup coarsely chopped mixed candied fruit
1 1/2 oz dark or bittersweet chocolate, grated on large holes of box grater
Decoration: sweetened whipped cream, melted chocolate and chopped mixed candied fruit
Beat ricotta cheese, liqueur and sugar in a medium bowl with mixer on high speed until smooth. Pour cream into a large bowl; beat until soft peaks form when beaters are lifted. Fold ricotta mixture and candied fruit into cream.
