“Tiramisu” roll
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ingredients
Piscuit dough
5 pcs egg 7 tbsp fine granulated sugar 7 tbsp semi-coarse flour 2 tbsp lukewarm water 1 KL baking powder
Filling:
250 ml 33% whipping cream cooled 1 pk Cream-fix Dr.Oetker 150 g Spread butter natur 3 tbsp powdered sugar
Other ingredients:
26 pcs baby round biscuits 1 cup black coffee cooled (small cup) um cocoa to sprinkle on the finished roll
progress
Excellent roll with coffee flavor and fine filling:))
1.
Doughnut: Beat the egg whites with a pinch of salt to a thick froth, then beat in the sugar, egg yolks, water, one at a time, and gently stir in the sifted flour mixed with baking powder, a tablespoon at a time. Bake on a deep baking tray on baking paper, size 30×40 cm. After baking, roll up with the paper. Let cool.
2.
Brew strong black coffee, let cool and add um to taste or rum flavouring. A small cup will do.
3.
Filling: Whip the whipping cream with the cream-fix almost stiff, add three tablespoonfuls of powdered sugar or to taste and spread butter. Beat together until smooth.
4.
When cool, remove the paper from the sponge cake, unroll and spread with more of the filling. Progressively dip the biscuits into the coffee with um and place in two rows while piping. Drizzle over the biscuit while it is being baked. Brush the rolled biscuit with the remaining filling and sprinkle thickly with cocoa through a sieve.
5.
Refrigerate. Once set, cut with a serrated knife. It is delicious, tender! Enjoy!
