Tiramisu Cake Roll
Introducing the Tiramisu Cake Roll, an exquisite dessert that combines the irresistible flavors of classic tiramisu in a convenient and visually stunning form. This delectable treat features layers of delicate ladyfinger biscuits soaked in coffee, enveloped in a creamy mascarpone filling, and fresh raspberries for a touch of tanginess and finished with a dusting of cocoa powder. The best part? It's quick and easy to prepare, making it a perfect choice for those moments when you crave a touch of indulgence without spending hours in the kitchen.
With its absence of eggs, this Tiramisu Cake Roll offers a lighter twist on the traditional recipe, while still delivering the same rich and tantalizing flavors. The combination of the velvety mascarpone cheese, and the fresh raspberries for a touch of tanginess, and the aromatic coffee-infused biscuits, and the subtle hint of cocoa creates a harmonious medley that will delight your taste buds. Whether you're hosting a gathering, celebrating a special occasion, or simply treating yourself, this Tiramisu Cake Roll is sure to impress with its elegant presentation and irresistible taste.
Ingredients:
30 pieces lady finger biscuits
500 grams mascarpone cheese
5 tbsp powdered sugar
400g whipping cream
1 tbsp instant coffee granules (I like mine extra strong so I use 1.5 tbsp)
Box of fresh raspberries
2-3 tbsp cocoa powder, for dusting
Dark chocolate bar, shaving and chopping into chunks for decoration
Instructions:
In a mixing bowl, place the mascarpone cheese and beat it with a hand mixer until it becomes creamy.
Add powdered sugar and whipping cream to the bowl and beat again until the mixture forms medium-stiff peaks. Set it aside.
In a separate bowl, combine coffee granules and hot water, stirring until the coffee dissolves. Set it aside.
Place a 40cm X 40cm parchment paper on a flat surface. Take one ladyfinger biscuit at a time and lightly dip it in the coffee syrup. Arrange the biscuits in three columns, with the long side of the biscuits facing you.
Spread 1 ¼ cup of the mascarpone cream evenly on top of the biscuits. Dust the top of the cream with 1 tablespoon of cocoa powder, ensuring most of the surface is coated. Keep the remaining mascarpone cream in the fridge to prevent melting.
Line a row of fresh raspberries on the long edge of the cake roll.
Gently roll up the cake starting from the long side. Avoid applying too much pressure to prevent the biscuits from breaking. Fold the sides to secure the cake and place it in the freezer for 1 to 2 hours to set.
Remove the cake from the freezer and carefully unwrap the parchment paper. Transfer the cake onto a cake board or plate.
Frost the surface of the roll with the remaining mascarpone and dust with cocoa. Now add the swirl piping on top of the roll. Add more fresh raspberries and chocolate chunks and shavings for the finishing touches.
Serve and enjoy! Bon appétit!