Tiramisu Cake Roll

A show-stopping take on the classic tiramisu, this recipe rolls coffee soaked sponge fingers with a thick mascarpone filling to form an impressive roulade.

This delectable treat features layers of delicate ladyfingers biscuits soaked in coffee, enveloped in a creamy mascarpone filling and fresh raspberries for a touch of tanginess and finished with dusting of cocoa powder and chocolate curls. The best part? It is quick and easy to prepare, making it a perfect choice for those moments when you crave a touch of indulgence without spending hours in the kitchen.

With its absence of eggs, this Tiramisu Cake Roll offers a lighter twist on the traditional recipe, while still delivering the same rich and tantalizing flavours. The combination of the velvety mascarpone cheese, and the fresh raspberries for a touch of tanginess, and the aromatic coffee-infused biscuits, and the subtle hint of cocoa creates a harmonious medley that will delight your taste buds. Whether you are hosting a gathering, celebrating a special occasion, or simply treating yourself, tis Tiramisu Cake Roll is sure to impress with its elegant presentation and irresistible taste.

                                    

Ingredients:

• 27 pieces lady finger biscuits
• 500g mascarpone cheese, room temperature
• 6 tbsp icing sugar
• 400g double cream
• 1½ tbsp coffee granules
• 1 punnet of raspberries
• 2 tbsp cocoa powder, for dusting
• chocolate curls for decoration

Method:

In a mixing bowl, place the mascarpone cheese and beat it with a hand mixer until it becomes creamy.

Add the icing sugar and double cream to the bowl and beat again until the mixture forms medium-stiff peaks. Set it aside.

in a separate bowl, combine coffee granules and hot water, stirring until the coffee dissolves. Set it aside.

Place a 40cm x40cm baking paper on a flat surface. Take one ladyfinger biscuit at a time  and lightly dip it in the coffee syrup. Arrange the biscuits in three columns, with the long side of the biscuits facing you.

Spread 1¼ cup of the mascarpone cream evenly on top of the biscuits. Dust the top of the cream with 1 tbsp of the cocoa powder, ensuring most of the surface is coated. Keep the remaining mascarpone cream in the fridge to prevent melting.

Line a row of fresh raspberries on the long edge of the cake roll.

Gently roll the cake starting from the long side. Avoid applying too much pressure to prevent the biscuits from breaking. Fold the sides to secure the cake and place it in the freezer for 1-2 hours to set.

Remove the cake from the freezer and carefully unwrap the baking paper. Transfer the cake onto a cake serving plate.

Frost the surface of the roll with the remaining mascarpone cream and dust with cocoa powder. Now add the swirl piping on top of the roll. Add more fresh raspberries and chocolates curls for the finishing touches.

Bon appetite!