Pumpkin Roll with Pineapple Filling

Milk-based pão-de-ló mixture

In a mixer, beat the whites until stiff peaks form

Add the yolks and vanilla and beat for 3 minutes or until a pale yellow color is achieved

Gradually add the sugar and continue beating for another 3 minutes

In a separate bowl, mix together the flour, salt, and baking powder and sprinkle over the mixture

With a spatula, gently fold until homogeneous

Distribute in a 37 x 26 cm baking dish, lined with parchment paper, and grease the paper and sides with butter

Bake in a preheated oven at 180°C for 20 minutes or until the edges start to separate from the sides of the baking dish

Let cool and demold onto a clean cotton cloth dusted with confectioner's sugar

Remove parchment paper and, with a knife, trim the edges of the roll and discard

With the help of the cloth, roll the dough tightly

Leave rolled for at least 5 minutes or until ready to fill

Prepare the filling

Dissolve cornstarch in 1/2 cup of pineapple syrup and transfer to a medium saucepan

Add remaining ingredients and cook over medium heat, stirring constantly, for 6 minutes or until thickened

Remove from heat and let cool

Unroll the pumpkin roll, spread the filling, and re-roll tightly

Place on a serving plate and reserve

Prepare the glaze

In a bowl, mix together confectioner's sugar and milk, beating constantly with a fork until a smooth glaze forms

Spread over the pumpkin roll, decorate with hortelã leaves, and serve.