Mimosa Tiramisu Roll
The tiramisu is undoubtedly the most beloved dessert among Italians, and since it’s mimosa season, why not make a roll with a base of coffee and tiramisu cream, with a row of coffee-soaked ladyfingers in the middle ☺️😂. I must say I have quite the imagination 🙈, the more I create, the more ideas I get, even some pretty strange ones 😂.
If you want, try these mimosa cakes too:mimosa:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the Mimosa Tiramisu Roll:
pan 13.8×13.8 inches
- 4 egg
- 2/3 cup flour
- 1/3 cup vegetable oil
- 1/3 cup sugar
- 4 tablespoons water (Warm)
- salt
- 2 teaspoons instant coffee
- 1/2 cup sugar
- 1/3 cup water
- 100 g pasteurized egg yolks
- 1 cup mascarpone
- 0.2 oz gelatin sheets (3 sheets)
- 1/2 cup whipped cream
- 3 ladyfingers
- coffee
Steps
To prepare the Mimosa Tiramisu Roll watch the video HERE.
First, we need to separate the egg whites and yolks. Add sugar to the egg whites and beat until stiff peaks form. Combine the yolks, coffee,
Add the warm water and mix until you get a light and creamy mixture. Add the oil,
Add the flour and mix. Gently fold in the egg whites a little at a time, using gentle movements from top to bottom. Place in the pan lined with parchment paper, sprinkle, and level.
Slightly beat it. Bake at 356°F for about 15 mins. Once cooked, cover with another sheet of parchment paper, flip it, and remove the attached paper. Let it cool.
In a small pot, combine sugar and water and bring to a boil until it reaches 250°F. Pour the syrup slowly over the yolks and beat.
Squeeze the hydrated gelatin and dissolve it in a little boiling coffee, then add it to the whipped yolks. Add the mascarpone.
Add the semi-whipped cream.
Assembly:
Take the cold base, cut the edges fairly thick. Add about 3/4 of the prepared cream, spread, and level.
Sprinkle some cocoa on top. Soak the ladyfingers in sweetened coffee and arrange them in a row at the edge. Wait a few minutes for the gelatin to start working.
roll up the cake. Wrap it in parchment paper and refrigerate for a few hours. After a few hours, cut the first slices.
Cut the border trimmings into cubes. Cover the roll with the leftover cream and then with the diced trimmings. Decorate as desired.
Enjoy your meal!
