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Italiano (Italian)
Tiramisu roll is our version of tiramisu, created for those who like to step outside the box. The roll is delicious and easy to prepare.
Ingredients for tiramisu roll
Sponge
- 5 eggs (size M)
- 140 g granulated sugar
- 110 g plain flour
- 20 g starch
Cream
- 230 g mascarpone cheese
- 80 g powdered sugar
- 1/2 cap of Baileys (optional)
- 200 g whipping cream
- Cocoa powder for dusting
Coffee mixture
- 80 ml coffee (espresso or Turkish – strain Turkish coffee through gauze)
- 40 ml milk
- 2 vanilla sugars
Topping
- 150 g whipping cream
- 15 g powdered sugar
- Cocoa powder for dusting
Method
Sponge
1Preheat the oven to 180 °C. Beat the eggs with the sugar on the highest speed for at least 10 minutes. Mix the flour with the starch and sift it over the egg mixture. Gently fold it in with a spatula and spread evenly on a standard baking tray lined with baking paper. Bake for 8 minutes (be careful not to overbake!).
2Turn the baked sponge upside down onto a kitchen towel with another sheet of baking paper placed on it (peel off the paper from the back). Roll the sponge up and let it cool.
Coffee mixture
1Dissolve the sugar in the hot coffee, add the milk and stir.
Cream
1Whip the cream to a medium stiffness and place it in the fridge.
2Mix the mascarpone smoothly with the powdered sugar and liqueur. Gently fold in the whipped cream with a spatula.
Assembling
1Carefully unroll the sponge and brush it with the coffee mixture. Sprinkle with cocoa powder.
2Spread the cream evenly over the sponge (leaving a 3 cm border to prevent spilling during rolling) and sprinkle again with cocoa powder. Using the baking paper (or towel), roll up the sponge and wrap it tightly in plastic wrap. Refrigerate for at least two hours to allow the cream to set.
Topping
1Whip the cream with the powdered sugar until firm enough to hold its shape but not grainy.
2Unwrap the roll and place it on a tray (optionally moisten it a bit more). Use a palette knife to cover it with the whipped cream and sprinkle with cocoa powder.
