Print Recipe
 Roll with Mascarpone Based on "Tiramisu" Recipe
I think the first association when you talk about an Italian dessert is "Tiramisu". Of course, it's so delicious! But sometimes you can dream up and play with tastes. I offer you a roll with a delicate mascarpone cream and a coffee-chocolate flavor.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 220 degrees. For a biscuit, we will need eggs, flour, sugar and cream. oil. Melt the butter.
    Preheat the oven to 220 degrees. For a biscuit, we will need eggs, flour, sugar and cream. oil. Melt the butter.
  2. Separate the yolks from the whites. Add sugar (50 g) to the yolks, beat until the mass is obtained 2 times.
    Separate the yolks from the whites. Add sugar (50 g) to the yolks, beat until the mass is obtained 2 times.
  3. You will get a white foam.
    You will get a white foam.
  4. In a separate bowl, whisk the whites until a strong white foam forms. To do this, you can add a pinch of salt.
    In a separate bowl, whisk the whites until a strong white foam forms. To do this, you can add a pinch of salt.
  5. Add flour to the beaten yolks, mix with a spatula.
    Add flour to the beaten yolks, mix with a spatula.
  6. Then pour in the melted butter, mix again.
    Then pour in the melted butter, mix again.
  7. In 3 steps, add the beaten egg whites to the dough, each time gently mixing them with a spatula.
    In 3 steps, add the beaten egg whites to the dough, each time gently mixing them with a spatula.
  8. It turns out an airy dough.
    It turns out an airy dough.
  9. Cover a small baking sheet with baking paper. The size is approximately 25x35 cm. Pour out the dough, smooth it with a spatula.
    Cover a small baking sheet with baking paper. The size is approximately 25x35 cm. Pour out the dough, smooth it with a spatula.
  10. Bake for about 10-12 minutes until lightly golden brown. Don't overdo it! Moisten a clean towel with water, put a biscuit on it, remove the paper. Wrap in a towel and set aside until cool.
    Bake for about 10-12 minutes until lightly golden brown. Don't overdo it! Moisten a clean towel with water, put a biscuit on it, remove the paper. Wrap in a towel and set aside until cool.
  11. At this time, prepare the syrup: in 1 tablespoon of boiling water, brew 1 teaspoon of instant coffee, add 1 tablespoon of rum, mix.
    At this time, prepare the syrup: in 1 tablespoon of boiling water, brew 1 teaspoon of instant coffee, add 1 tablespoon of rum, mix.
  12. Carefully unwrap the roll and smear it with syrup with a brush.
    Carefully unwrap the roll and smear it with syrup with a brush.
  13. Melted chocolate. Spread it over the inner layer of the sponge cake.
    Melted chocolate. Spread it over the inner layer of the sponge cake.
  14. Leave some chocolate for decoration. Leave to cool on the table.
    Leave some chocolate for decoration. Leave to cool on the table.
  15. Brew the remaining coffee (1 teaspoon) in boiling water (1 tablespoon). Add 3 tablespoons of sugar and mix.
    Brew the remaining coffee (1 teaspoon) in boiling water (1 tablespoon). Add 3 tablespoons of sugar and mix.
  16. Add the resulting mass to the mascarpone.
    Add the resulting mass to the mascarpone.
  17. Beat with a mixer until a fluffy cream forms - about 1-2 minutes.
    Beat with a mixer until a fluffy cream forms - about 1-2 minutes.
  18. Spread the chocolate with cream.
    Spread the chocolate with cream.
  19. Roll up the roll. Wrap in plastic wrap and refrigerate for 1 hour.
    Roll up the roll. Wrap in plastic wrap and refrigerate for 1 hour.
  20. Then grease the top and sides of the roll with the remaining chocolate, sprinkle with cocoa powder. And again we put it in the refrigerator for at least 1 hour. The chocolate will harden, and when you cut the roll into slices, it will become crispy.
    Then grease the top and sides of the roll with the remaining chocolate, sprinkle with cocoa powder. And again we put it in the refrigerator for at least 1 hour. The chocolate will harden, and when you cut the roll into slices, it will become crispy.
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