Make an effortless, non bake Tiramisu Cake Roll with raspberry in 30 minutes using ladyfingers soaked in coffee, mascarpone and fresh raspberries! Chill it, slice it and serve!
Ingredients:
- 300ml double cream
- 5000g mascarpone cheese, room temperature
- ¼ cup icing sugar, sieve
- 1 tsp vanilla essence
- 1½ cup cold espresso
- 3 tbsp coffee flavoured liqueur (kahlua-optional)
- 27 ladyfingers
- fresh raspberry for the cake & also for decoration
- some chocolate & cocoa powder for decoration
Method:
Add double cream to a mixing bowl and beat on a medium speed for 2 minutes. Add in the icing sugar and vanilla extract and continue to beat until stiff peaks. Add mascarpone cheese and mix until well combined. Set aside.
Cut a piece baking paper big enough to line the ladyfingers (approximately around 16 inches in length) Add coffee and liqueur to a shallow bowl. Dip the ladyfingers in the coffee (do not soak, just quickly dip them on both sides to get them wet) Lay sugar-side down in rows of 3 on the baking sheet. Lay 9 rows of 3 ladyfingers across the baking sheet. Once all the rows are completed, drizzle over the remaining syrupy coffee mixture.
Spread 1/3 of the mascarpone mixture on the top of the ladyfingers evenly. Dust with cocoa powder over the mascarpone spread.
Arrange the fresh raspberry in a row at the beginning top. Slowly roll the ladyfingers like how you roll a swiss roll until the end. Tie both the ends of the roll with a elastic band. Put the roll in the freezer for 2-3 hours until it set.
An hour before serving, spread the remaining mascarpone mixture all over the roll. Reserve some to make some swirl on top of the cake. Dust with cocoa powder. Then use a star pipping nozzle to make some swirl on top. Decorate with fresh raspberries & also chocolate curls.
Enjoy!
