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.
Servings 6
Cook Time 120 minutes
Ingredients
- 50 gram Flour wheat / Flour
- 2 pieces Chicken eggs
- 50 gram Sugar 50 g in of sponge cake + 3 tbsp in cream
- 25 gram Butter
- 150 gram Mascarpone cheese
- 50 gram Dark chocolate
- 2 teaspoons Coffee instant
- 1 tablespoon Rum
- Cocoa powder for decoration
Instructions
- Preheat the oven to 220 degrees. For a biscuit, we will need eggs, flour, sugar and cream. oil. Melt the butter.
- Separate the yolks from the whites. Add sugar (50 g) to the yolks, beat until the mass is obtained 2 times.
- You will get a white foam.
- In a separate bowl, whisk the whites until a strong white foam forms. To do this, you can add a pinch of salt.
- Add flour to the beaten yolks, mix with a spatula.
- Then pour in the melted butter, mix again.
- In 3 steps, add the beaten egg whites to the dough, each time gently mixing them with a spatula.
- It turns out an airy dough.
- Cover a small baking sheet with baking paper. The size is approximately 25x35 cm. Pour out the dough, smooth it with a spatula.
- 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.
- At this time, prepare the syrup: in 1 tablespoon of boiling water, brew 1 teaspoon of instant coffee, add 1 tablespoon of rum, mix.
- Carefully unwrap the roll and smear it with syrup with a brush.
- Melted chocolate. Spread it over the inner layer of the sponge cake.
- Leave some chocolate for decoration. Leave to cool on the table.
- Brew the remaining coffee (1 teaspoon) in boiling water (1 tablespoon). Add 3 tablespoons of sugar and mix.
- Add the resulting mass to the mascarpone.
- Beat with a mixer until a fluffy cream forms - about 1-2 minutes.
- Spread the chocolate with cream.
- Roll up the roll. Wrap in plastic wrap and refrigerate for 1 hour.
- 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.