Piononos are popular throughout South America and particularly in Argentina. Piononos are super easy to make and therefore in Argentina, they are often used instead of traditional Birthday cakes and as a popular dessert.

They are similar to what we know in the UK as Swiss rolls however in Argentina, they are made from a thin vanilla sponge, filled with dulce de leche and once rolled, covered in either whipped cream or chocolate!

What will I need to make this amazing dessert?

  • Eggs: You will need lots and lots of eggs. Beaten eggs are the starting point for the fluffy thin sponge so you cannot do this without them. When baking it is always best to use eggs which are at room temperature
  • Caster sugar: You will add 10g of caster sugar for each egg that you are using. If you do not have caster sugar, you can use granulated sugar instead but might not be as smooth. You will also add sugar to the sponge to ensure it remains moist.
  • Honey: Adding honey is key to making the thin sponge very fluffy and moist. You need 10g for each egg you are using too!
  • Plain flour: You cannot use self raising flour as the sponge needs to be thin and fluffy from the beaten eggs.
  • Dulce de leche repostero: To fill the pionono, you will need good quality dulce de leche which is suitable for baking. If you cannot find dulce de leche repostero (for baking), you can use normal dulce de leche however it will be a thinner layer.
  • Unsalted butter: The butter is added to the chocolate chips to make the lovely chocolate covering.
  • Dark chocolate cooking chips: You will need to melt these with the unsalted butter to make the lovely covering.
  • White chocolate chips (optional): Melt the white chocolate chips to decorate the lovely pionono once covered in dark chocolate.


This will make a lovely pionono with 8-10 slices!


To make the sponge:

  • 4 large eggs
  • 40g caster sugar
  • 40g honey
  • 55g sifted flour

To assemble and decorate the pionono:

  • 500g dulce de leche repostero
  • 250g dark chocolate chips
  • 50g white chocolate chips


To make the sponge:

You will need either an electric hand whisk or a stand mixer as it will not be the same if you try to whisk by hand.

  1. Start preheating the oven to 200 degree Celsius. Cover the oven tray with parchment paper. Brush the parchment paper with vegetable oil or melted butter and then coat with plenty of flour. Remove any excess flour from the parchment paper.
  2. Using either an electric hand whisk or a stand mixer, whisk the 4 eggs together until well mixed. Add the 40g of caster sugar and continue to whisk a few minutes until it is well incorporated.
  3. Add the honey to the egg and sugar mixture and continue to whisk until it has tripled in size and the mixture ribbons. This means that when you stop whisking and lift the whisk, the mixture that falls from the whisk forms a  flat, ribbon-like pattern that sits on top of the swirl for seconds and then, slowly dissolves into the rest of the mixture. With a hand whisk, this will take 10-15 minutes. Using a stand mixer should be faster.
  4. Once the ribbon stage is reached, stop whisking the mixture. Add the sifted plain flour and with a spatula, gently fold the flour into the mixture. Do not over work the mixture as you do not want to loose the lovely foam formed from beating the eggs and sugar for so long.
  5. Once all the flour has been gently folded, gently pour the mixture over the tray covered with floured parchment paper. Use the spatula to gently cover the whole tray with the mixture.
  6. Bake for 6-8 minutes until golden. Once baked, remove from the oven.
  7. Lay a tea towel on a clean surface and cover with caster sugar. Turn the sponge cake upside down so that the top side is now on the bottom, covered in sugar. Peel the parchment paper which is now the top of the sponge.

To assemble and decorate the pionono:

  1. Cover the top of the sponge (the side you removed the parchment paper from) with a generous layer of dulce de leche. It helps to use dulce de leche at room temperature so it is easier to spread.
  2. Tightly roll the sponge until all the sponge has been rolled. Place a large piece of parchment paper and roll the parchment paper covering the pionono into a tight sausage. Place in the fridge for 30 minutes.
  3. Melt the dark chocolate chips with the unsalted butter either in the microwave or using a bain-marie.
  4. Cover the pionono with the lovely dark chocolate until it is fully covered and once it begins to dry, cover with the molten white chocolate.

I cannot wait for you to have a go at making this super classic Argentine dessert and hearing your lovely thoughts!

Buen provecho 🙂

2 thoughts on “Pionono

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