Roll Tiramisu

Description

Dear cooks, I offer you a recipe for wonderfully tasty and tender loaf based on all known Italian treats. From his fellows, available on the website, mine is more authentic, since it also used cookies Savoiardi. Also I recommend to pay attention to the biscuit - it really is heavenly soft, melting on the lips, but at the same time keeps the shape.

Ingredients

Chicken egg

6 piece
Salt

1 pinch
Sugar

6 Tbsp
Flour

6 Tbsp
Corn starch

1 Tbsp
Leavening agent

1 tsp
Mascarpone

250 g
Cream

300 ml
Cookies

12 piece
Instant coffee

4 tsp
Water

200 ml
Powdered sugar

3 Tbsp
Liqueur

50 ml
Cocoa powder

2 Tbsp
Thickener for cream

1 pack

Cooking

First, make strong coffee, cool. Add in coffee and almond liqueur. In the absence of almond liqueur, you can use rum and half a teaspoon of almond essence.

Sift the flour with starch and baking powder.

Separate the yolks from the whites.

Beat the whites with a pinch of salt to a thick state, continue to beat, adding the sugar, until thick peaks. Then, continuing to whisk, add the egg yolks one at a time. It turns out a dense mass of slightly cream color. If you draw on the surface with a spoon, must remain clear trail that does not lose shape. Add flour with baking powder and starch, stir gently.

Baking pan size 30 × 40 cm cover with baking paper and RUB it on the dough. Put the baking pan in the preheated oven and bake at 200 degrees for approximately 8 minutes.

The finished cake to remove along with the paper from the pan on the table so that it is positioned more to the long side closest to you. Roll to roll, only gently with a knife to unstick the edges of the biscuit from the paper in order to facilitate the twisting of the loaf. Cool.

Meanwhile, prepare cream. Whip the cream, gradually adding powdered sugar and a thickener for cream. Then whip, adding the mascarpone. Try sugar, you may need to add another scoop of powder. To postpone approximately one fourth of cream to the side and grind the rest into the cooled loaf. Each cookie carefully dip Savoiardi in the coffee liqueur and put them on the edge of the long side of the cake.

Using the paper on which the cake, wrap it half a turn and on the edge again to expand the number dipped in liqueur Savoiardi. During each cycle you need to unstick the paper. You keep it up, I did three rows of cookies.

Roll to roll to the dish. Grease the roll with the remaining cream on the sides with a fork or a special blade to make the grooves, and the middle sprinkled with cocoa. Garnish with mint leaves. Put the roll on one to two hours in the refrigerator. The finished loaf to slice and serve with tea or coffee.

Bon appetit!

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