Italian Summer in a Dessert

Mango Roll Filled with Ice Cream and a Campari Center Drizzled with Strawberry Sauce

This cool, refreshing summer dessert is like an evening stroll through an Italian town with flavors that immediately transport you to a warm Mediterranean vacation. The recipe is simple and the result is an elegant dessert perfect for finishing off a summer meal. The cool creaminess of the stracciatella ice cream with the crunch of its chocolate chip pieces and the fresh pop of the mango and strawberries envelop a soft center bursting with the slightly bitter touch of Campari.

Creator of the recipe, Chef Massimo Livan, is the Executive Chef at Antinoo’s Lounge & Restaurant located in the luxury five-star Hotel Centurion Palace overlooking the Grand Canal in Venice. Of his mouthwatering refined dessert Livan says, “I would definitely suggest this dessert for the summer. From the strawberries to the mango and from the ice cream to the Campari, all of the ingredients create a uniquely refreshing sensation.”

ingredienti rotolo livan


– 1 mango

– 250 grams strawberries

– 200 grams stracciatella ice cream (cream based ice cream with chocolate shavings)

– 200 milliliters Campari

– 10 grams fish gelatin


Difficulty: medium

Preparation time: 11 hours (5 hours for the Campari gelatin + 6 hours for the roll)



Soften the gelatin in cold water and pour it into a mold along with the Campari and let sit for five hours.

In the meantime, peel the mango and cut it into very thin slices (1mm).

After the five hours has passed, remove the Campari gelatin from the mold and cut it into thin slices (1.5cm thick). Soften the ice cream.

Lay out some plastic wrap and pile the slices of mango one on top of the other without leaving any space between them. Spread the ice cream on top of the mango and finish up by placing the strip of Campari gelatin in the middle.

Wrap the plastic around the dessert creating a tight roll and place it in the freezer for at least six hours.

Clean the strawberries and remove the stems (do not discard). Cut some into small bits and place the rest of them in the mixer until they form a silky smooth sauce. Leave a few whole for plating at the end.


Take the roll from the freezer, remove the plastic wrap and cut the portions (about 8cm each). On a flat dessert dish create a line of strawberry bits on one side of the plate and then make a horizontal line with the strawberry sauce extending towards the other side of the plate. Take a whole strawberry and cut it into a fan shape and set it in the middle of the dish, carefully placing the roll on top. You can use a leftover strawberry stem to garnish the side of the roll for added color.

To simplify the recipe: prepare the Campari gelatin a day ahead.

Suggested wine pairing: Franciacorta Poggio dei Briganti Saten

Italian Summer in a Dessert

Cucine d'Italia consiglia