Tiramisu roll with mascarpone cream without eggs. Fans of the traditional tiramisu, please don’t turn up your nose at this version of the tiramisu roll with egg-free mascarpone cream, because I assure you it’s really delicious! The tiramisu roll, like the Chocolate roll with mascarpone cream or the Roll with orange cream and chocolate chips, is a simple and economical dessert, perfect when you want to make something special, convenient and without too much effort.
The base is made with a very quick sponge cake (pasta biscotto), a preparation similar to the Easy sponge cake recipe but more elastic, and the egg-free cream is really quick to prepare. So if you are a tiramisu enthusiast and coffee is your passion, try this dessert: you’ll impress your guests and they’ll love it at first bite!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 236.35 (Kcal)
- Carbohydrates 29.88 (g) of which sugars 18.14 (g)
- Proteins 5.69 (g)
- Fat 11.92 (g) of which saturated 6.70 (g)of which unsaturated 1.36 (g)
- Fibers 0.42 (g)
- Sodium 42.92 (mg)
Indicative values for a portion of 100 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
- 1 cup 00 flour (or all-purpose flour)
- 4 eggs (large)
- 6 tbsp granulated sugar
- 1 tsp baking powder
- 1 packet vanillin
- 1 cup mascarpone (cold)
- 6 tbsp milk (cold)
- 6 tbsp granulated sugar
- 2/3 cup milk
- 3 tbsp instant coffee
- as needed granulated sugar (for the sponge cake)
- as needed unsweetened cocoa powder (for finishing)
Tools
- Whisk electric or stand mixer
- Baking sheet 14×16 in
- Parchment paper
- Plastic wrap
Homemade tiramisu roll with egg-free cream: preparation…
Begin by preparing the sponge cake base (pasta biscotto), which is essentially a soft and elastic sponge similar to the pan di Spagna; I prefer to add a little baking powder to make it even lighter and airier.
Separate the egg whites from the yolks, whip the egg whites and add 3 tbsp of sugar.
Beat the yolks with 3 tbsp of sugar.
Fold the yolks into the egg whites, then add the flour, baking powder and vanillin.
Line a rectangular baking sheet of about 14×16 in with parchment paper, pour in the batter, level it well and bake at 356°F for exactly 7 minutes.
Remove from the oven, sprinkle with a little sugar and immediately cover with plastic wrap to prevent all the steam from escaping.
Let the roll cool slightly, then while it’s still warm, wrap it with the parchment paper and package it in plastic wrap.
Let it cool down this way.
When the roll is cold, prepare the cream by beating the mascarpone with the beaters, adding the sugar and then the milk little by little until you obtain the right consistency (it should not be runny, so if it’s not necessary don’t add all the milk).
Prepare the soaking liquid with the 2/3 cup milk and the 3 tbsp instant coffee, unwrap and unroll the sponge cake, first brush it with the soaking liquid and then spread the cream over it.
Roll it up again, wrap it in plastic wrap and place in the fridge to rest for two hours.
After the time has passed, unwrap, trim the side edges and dust with unsweetened cocoa powder.
Serve cold or store in the fridge until ready to bring to the table.
Keep leftovers refrigerated and consume within two to three days at most.
If it’s very hot outside, mascarpone cream tends to become more liquid, so I recommend starting from cold ingredients. If you want to stay updated on my recipes, follow me on:
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