Pionono — Argentine rolled sponge
Pionono is an Argentine sponge cake roll — a very thin, soft, slightly flexible Genoise sponge rolled up around dulce de leche, cream and (sometimes) fruit. It is also widely loved in Peru and Spain, with regional variations.
i. Origin & history
Pionono is reportedly named for Pope Pius IX (Pio Nono in Italian), and is a dessert of Spanish-Italian-South American origin. The Argentine version is the savoury one many know, often filled with ham and cheese; the dessert version is what concerns us.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 6 eggs
- 180 g caster sugar
- 180 g plain flour
- Pinch salt
- 1 tsp vanilla
- Icing sugar for rolling
- 400 g dulce de leche
- 300 ml double cream
- 2 tbsp icing sugar
iii. Method
- Heat oven to 200 °C. Line a 33 × 23 cm Swiss roll tin.
- Whip eggs and sugar 5 min until tripled. Fold in sifted flour, salt, vanilla.
- Spread thinly in the tin. Bake 8-10 min until just-set and pale gold.
- Turn out onto sugar-dusted parchment; roll up tightly in the parchment while warm. Cool.
- Whip cream with icing sugar. Unroll sponge; spread dulce de leche, then whipped cream; reroll tightly.
- Chill 2 hours. Dust with icing sugar; slice.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Peruvian pionono uses manjar blanco. Spanish piononos (Granada) are small individual rolls. Modern Argentine pionono sometimes includes fresh fruit.
vi. Common questions
What is pionono?
Pionono is argentine rolled sponge, from latin american cuisine. It is also widely loved in Peru and Spain, with regional variations
Where is pionono from?
Pionono is from the latin american dessert tradition; the recipe and history are detailed above.
How long does pionono keep?
See the storage note in the Quick facts panel: 3 days refrigerated.