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Print Recipe
Roll with Mascarpone Based on "Tiramisu" Recipe
I think that the first associate when you talk about Italian dessert is "Tiramisu". Of course, it's so delicious! But sometimes you can dream up and play with the tastes. I offer you a roll with a delicate mascarpone cream and coffee and chocolate aroma.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Heat oven to 220 degrees. For a biscuit we need eggs, flour, sugar and plum. oil. Melt the butter.
    Heat oven to 220 degrees.
For a biscuit we need eggs, flour, sugar and plum. oil.
Melt the butter.
  2. Separate the yolks from the whites. To add the yolks sugar (50 g), beat until the mass 2 times.
    Separate the yolks from the whites.
To add the yolks sugar (50 g), beat until the mass 2 times.
  3. Get white foam.
    Get white foam.
  4. In a separate bowl beat the whites to a white, strong foam. To do this, you can add a pinch of salt.
    In a separate bowl beat the whites to a white, strong foam. To do this, you can add a pinch of salt.
  5. To whipped yolks add flour, mix with a spatula.
    To whipped yolks add flour, mix with a spatula.
  6. Then pour the melted butter, stir again.
    Then pour the melted butter, stir again.
  7. In 3 admission to introduce beaten egg whites into the dough, each time gently stirring them with a spatula.
    In 3 admission to introduce beaten egg whites into the dough, each time gently stirring them with a spatula.
  8. It turns air dough.
    It turns air dough.
  9. Lay a small baking sheet with baking paper. Size-about 25x35 cm. Pour the dough, level with a spatula.
    Lay a small baking sheet with baking paper. Size-about 25x35 cm. Pour the dough, level with a spatula.
  10. Bake for about 10-12 minutes until lightly Golden. Don't overdo it!Moisten a clean towel with water, put a biscuit on it, remove the paper. Wrap with towel and set aside until cool.
    Bake for about 10-12 minutes until lightly Golden. Don't overdo it!Moisten a clean towel with water, put a biscuit on it, remove the paper.
Wrap with towel and set aside until cool.
  11. At this time, make the syrup: 1 tbsp boiling water to brew 1 tsp instant coffee, add 1 tbsp rum, stir.
    At this time, make the syrup: 1 tbsp boiling water to brew 1 tsp instant coffee, add 1 tbsp rum, stir.
  12. Carefully deploy the roll and grease it with syrup using a brush.
    Carefully deploy the roll and grease it with syrup using 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. A bit of chocolate to keep for decoration.Leave to cool on the table.
    A bit of chocolate to keep 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 stir.
    Brew the remaining coffee (1 teaspoon) in boiling water (1 tablespoon). Add 3 tablespoons of sugar and stir.
  16. Add the resulting mass to the mascarpone.
    Add the resulting mass to the mascarpone.
  17. Beat with a mixer until fluffy cream - about 1-2 minutes.
    Beat with a mixer until fluffy cream - about 1-2 minutes.
  18. Spread the cream over the chocolate.
    Spread the cream over the chocolate.
  19. Roll the roll. Wrap in cling film and refrigerate for 1 hour.
    Roll the roll. Wrap in cling film 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 put in the refrigerator for at least 1 hour. The chocolate will harden and when you slice the roll it will be crispy.
    Then grease the top and sides of the roll with the remaining chocolate, sprinkle with cocoa powder. And again put in the refrigerator for at least 1 hour. The chocolate will harden and when you slice the roll it will be crispy.

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