Tiramisu roll. Do you have a favorite dessert? And a flavor? For me, the COFFEE LADYFINGER ROLL is the best – easy and delicious.

An easy and very quick recipe to make, it would be ideal to prepare it the day before eating it, so that it gains even more flavor.

Soft and delicious, it makes you want to grab a spoon to enjoy a bite immediately. It’s the perfect little treat to lift your spirits, a true comfort food that satisfies the palate and senses.

To make it more special, I thought of filling it with mascarpone cream, thus giving it a tiramisu flavor since there is coffee.

For this preparation, I recommend always using very fresh products, both for the eggs and for the mascarpone, which is a very delicate creamy cheese.

The only precaution I use compared to the original recipe is to pasteurize the eggs.

An easy procedure to do at home that allows you to enjoy this extraordinary dessert in complete safety.
A recipe with raw eggs, it’s always better to pasteurize them, so you can eat safely.
By pasteurizing them, that is, making them ‘cook’ by mixing them with a sugar syrup, you solve all the problems because the bacterial load is eliminated.

Like mascarpone cream with added cream. It can be considered among the classic bases of pastry, the protagonist of very famous desserts such as tiramisu, or also excellent as a simple accompaniment cream, for example, it is impossible not to imagine it alongside panettone or pandoro.

A tip I can give you is not to soak the ladyfingers too much but not too little, just right because they should bend but not break when forming the roll.

Difficulty: Very Easy
Cost: Economical
Rest time: 6 Hours
Preparation time: 15 Minutes
Portions: 8 People
Cooking methods: No Cook
Cuisine: Italian
Seasonality: All Seasons

484.48 Kcal

calories per serving

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Energy 484.48 (Kcal)
Carbohydrates 45.29 (g) of which sugars 25.03 (g)
Proteins 9.64 (g)
Fat 29.72 (g) of which saturated 9.21 (g)of which unsaturated 2.64 (g)
Fibers 8.99 (g)
Sodium 88.05 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Tiramisu Roll

8.8 oz mascarpone
3 eggs (room temperature)
4/5 cup sugar (divided into three equal parts of 1/4 cup each)
water (divided into two 1.7 oz portions)
3/4 cup heavy cream
24 ladyfingers
q.b. coffee (at least 5 sweetened cups)
q.b. unsweetened cocoa powder

Tools

Electric Whisks
Coffee Maker
Bowl
Spatulas
Plastic Wrap

Steps

Tiramisu Roll

First of all, prepare the coffee, and once ready, sweeten it and let it cool completely in a bowl.
Let’s prepare the mascarpone cream.
Divide the sugar into equal parts 1/4 cup each.
Meanwhile, prepare the mascarpone cream with pasteurized eggs.
Separate the egg yolks from the whites into two different bowls and start with the pasteurization of the yolks.
Place the egg yolks and a portion of sugar (1/4 cup) in a bowl and whisk them with an electric mixer for 5 minutes until they become frothy and whitish.
Pour 1.7 oz of water and 1/4 cup sugar into a small pot and bring it to 250°F.
(Check the temperature with a food thermometer).
Pour the syrup slowly into the slightly beaten yolks and continue beating with the electric mixer until they swell.
The heat of the sugar syrup will ‘cook’ the yolks.
At this point, work the mascarpone for a few minutes.
Combine the mascarpone with the yolks and mix.
Pasteurize the egg whites, then, in a small pot, prepare the syrup with 1.7 oz of water and 1/4 cup of sugar and bring it to 250°F (as you did with the yolks).
Pour the syrup into the slightly beaten egg whites and continue to beat until you get a fluffy mixture.
Add the egg whites to the mascarpone cream and mix with a spatula.
Whip the chilled, lightly sweetened cream from the refrigerator to a firm peak with electric whisks.
Take the cream and incorporate it into the mascarpone cream with the help of a spatula and a motion that goes from bottom to top.
Take the previously prepared coffee, then place it in a large bowl, and dip the ladyfingers in it.
Arrange them on top of the cling film in 3 rows.
You need to make 3 rows of 8 ladyfingers.
It should form a rectangle.

Then fill the entire surface with the prepared cream.
Keep a bit of filling aside in the fridge.
Sprinkle with cocoa powder.
Then close the roll using the cling film, shaping it into a cylinder.
Place in the fridge for at least six hours.
After the time has passed, gently remove the cling film.
Cover the entire surface with the mascarpone cream kept aside in the fridge.
Before serving, decorate with cocoa powder.
To make that decoration, I used a doily.
Placing it over the roll and using a strainer, I sprinkled the unsweetened cocoa and then carefully removed the doily.
Enjoy your meal.

Tips

If you don’t have a thermometer, you can gauge the sugar temperature like this:

Take a little syrup with a teaspoon and dip it in very cold water.

Wet your fingers in cold water and take some syrup from the teaspoon between your thumb and index finger.

When a ball forms that softens and flattens but does not dissolve when immersed in water, the temperature is right.

Tricks for a perfect roll.
Here are some precious tips for a perfect score:

Coffee: it’s crucial that the coffee is made with a moka pot. Its flavor is much more robust and intense and will give your dessert an extra boost. Also, let the coffee cool before dipping the ladyfingers.
Cream: its consistency should be firm. Be careful: when you whip the eggs, you should get a dense and compact mixture.
Ladyfingers: dip the biscuits in the coffee for just a few seconds, or they will crumble. The coffee shouldn’t be hot.
Cocoa: the cocoa should be unsweetened, and it should not have lumps; it must be sifted. If you don’t have unsweetened cocoa, you can add some coffee powder to sweetened cocoa.
Resting: it’s very important to let the roll rest wrapped for 6 hours before serving it; it should be firm and compact.

The storage times of the roll, well covered and in the fridge, should not exceed 2/3 days.

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