The TIRAMISU ROLL is a delicious variant of the classic Italian dessert, perfect for those who love tiramisu but are looking for a different and enticing presentation.
This recipe transforms the classic ingredients of tiramisu, such as coffee-soaked ladyfingers and the mascarpone cream, into a delightful roll that combines elegance and practicality.
You can also vary the filling by choosing a EGGLESS MASCARPONE CREAM or a luscious CHOCOLATE MASCARPONE CREAM. The result is an exquisite roll which, after a period of rest in the refrigerator, presents itself as an elegant spiral of sweetness.
Discover my automatic coffee machine De’Longhi Magnifica Start ECAM222.20.B
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- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 20 ladyfingers
- 8.8 oz mascarpone
- 1 cup sweetened vegetable cream for whipping
- 1 tsp vanilla extract
- 1 cup coffee (about 200 ml)
- to taste unsweetened cocoa powder
Tools
- Plastic wrap
- Electric hand mixer
Steps
Prepare the coffee with a moka pot or pods, place it in a bowl, and let it cool slightly.
In a bowl, whip the sweetened vegetable cream until firm and fluffy. You can use the electric whisk, a stand mixer or a Thermomix.
Add the mascarpone and vanilla extract and mix at medium-low speed until combined.
Fill a piping bag with the cream.
Spread the plastic wrap on a work surface. I used a wooden cutting board.
Quickly dip the ladyfingers in the warm coffee and place them on the plastic wrap to form 2 rows of 10 cookies as shown in the picture.
Spread the mascarpone cream evenly over the surface of the ladyfingers. You can use a spoon, but I prefer a piping bag.
With the help of the plastic wrap, start rolling the mixture from the short side. Wrap it in the plastic wrap, ensuring it’s well sealed, and place it in the refrigerator for at least 3-4 hours or until well chilled and set.
After this time, carefully unwrap and lay it on a slate platter.
Cut the two side slices and sprinkle with plenty of unsweetened cocoa powder
Garnish with some dollops of mascarpone cream and some chocolate coffee beans
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Storage and Tips …
Store in the fridge.
Consume within 2 days
For the best result, it is essential that the cream and the mascarpone are COLD.
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