Pionono, Peruvian Manjar Blanco Roll

The Pionono is a Peruvian dessert made with a soft and light sponge cake that is the perfect vehicle for manjar blanco, the creamy filling used in Alfajores. The Spanish version is called Brazo de Gitano, and in other countries they use different fillings and call it a Swiss Roll, Jelly Roll, or Gâteau Roulé. But according to Gaston Acurio, the Pionono is seen less and less in Lima’s pastry shops, so inspired to keep its tradition alive, I spent three days trying different recipes, until it came out just right.
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