Roll "A la tiramisu"

Category: Bakery products
Roll A la tiramisu

Ingredients

Dough:
Wheat flour 1 tbsp.
Sugar 1 1/4 tbsp.
Butter 2 tbsp. l.
Egg 5 pieces.
Cream:
Mascarpone 250 g
Linden or acacia honey 4 tbsp. l.
Vanilla sugar 1 tsp
Egg 3 pcs.
Espresso coffee 2/3 st.
Liqueur Amaretto 1 tbsp. l.
Liqueur Baileys 2 tbsp. l.
Salt pinch

Cooking method

  • For dough, mix eggs and sugar in a bowl. For added puffiness, advice is given to place the bowl over a saucepan of boiling water and beat until warm. The mass really becomes incredibly lush. Then remove the bowl, continue whisking until the mass doubles in volume and cools. Add flour, mix gently, melt butter and add to dough.
  • Lay parchment on a baking sheet, pour the dough. Preheat the oven to 180-190 degrees and bake the biscuit for 7-10 minutes, until it springs under your finger, but does not dry out. I won't lie - the biscuit is gorgeous! Then the book describes terrible manipulations with turning the finished biscuit on the lattice upward with parchment, folding and unrolling so that it does not break later. I got so tired of this bullshit and it doesn't fold and still breaks, damn it. Therefore, you can skip this point with a clear conscience.
  • For the cream, mix the mascarpone with honey, vanilla sugar and yolks with a mixer until smooth. Then I had to add whipped whites, but I don't put them in tiramisu either, so I didn't add them here either. So the word "foamy cream" can already be removed from the original name.
  • We mix chilled coffee (I had a variety of lavazza, which was recommended to me for tiramisu), mix with liqueurs (in my version - Amaretto and Amarula) and soak the biscuit. We spread the cream and here the most interesting thing begins - to roll all this economy into a roll !! At the same time: the cream creeps out (it should be so, though), the biscuit is soaked, therefore it is difficult to separate from the parchment. So all this must also be wrapped in foil. The roll is the most delicate, moist, you won't be able to drag it, so thank God that I immediately prudently put some foil on it. In general, almost obscene expressions settled in the kitchen while I "conjured".
  • Then you need to let it brew in the refrigerator for several hours. And this is good, because there is immediately no strength and desire.
  • That's it, I definitely won't wrap it up anymore !! I will collect in layers like tiramisu, this is the best option.

Cooking program:

Preheat the oven to 180-190 degrees

Note

The other day I decided to cook something new and interesting. The grocery book "About sweet" in the teeth and leafing through. Stuck on the name "Sponge cake roll with frothy cream cheese"... The name is terribly long and not impressive, but my favorite tiramisu was taken as the basis for the roll. Therefore, in everyday life I called the roll A la Tiramisu. Well, the gastronomists have picked up the recipe. This is some kind of plague. I was poking around with this biscuit to roll it up - to nail them down a little. Next time I will not do such garbage - I will cut it into rectangles and put it in three layers one on top of the other. Why roll it up? !! But the taste, reminiscent of tiramisu and with its own notes of lime honey, is something indescribable. One BUT - those who do not have some experience in baking, please do not suffer. I don't want to be battered by sneakers in a dark alley afterwards ...

But the next morning I was rewarded. The taste is delicate, soft, aristocratic, with a light note of honey and the recognizable coffee tiramisu. The guests who were treating themselves simply goggled, not expecting such "power" from the not so florid-looking roll.The combination of mascarpone with honey (namely lime or acacia) was just a discovery for me !!

I understand that the recipe is deadly and hardly anyone will dare ...

Summer resident
And I will risk it. I don't have an oven, so the biscuit got used to the oven in the Zepter frying pan. God willing, I will get a cake A la tiramisu
Stern
Scarecrow , dear, honor and glory to you for the yummy that has been suffered and born in torment !!! 🔗 🔗 🔗
And thanks for the detailed description of your biscuit flour!
As a fierce "tiramisu" fan who also did not look for easy ways to prepare this masterpiece and suffered enough in the process of biscuit tests, I can recommend for this wonderful honey "Tiramisu" to use honey biscuit, which is prepared with lightning speed and perfectly rolls up into a roll.

Honey biscuit roll

For the ceremonial version of "tiramisu" I usually use (again after a lot of trial and error) an ordinary charlotte biscuit. After impregnation and in combination with cream, it is in no way inferior to any "fancy" biscuits.
Thank you so much for the recipe for cream with honey !!! I take the recipe into service and next time I will definitely make the "Honey Tiramisu" roll.
Scarecrow
It looks so great with you, just a masterpiece! And I always suffer with wrapping ...

The idea of ​​a honey biscuit is just brilliant, it didn't occur to me at all. I wrote off the recipe, thank you very much !!
Lolo
Stern sponge cake made according to your recipe, but maybe there are some subtleties? The biscuit rose, rolled it up hot, and when unfolded it looked like a pancake, and besides, it cracked in the folds. Very tasty, we ate it like that, but it doesn’t work well: (In your photo it looks quite lush.
Stern
Subtlety is the only one. This biscuit needs a good BURNER! In my oven, 5-7 minutes is enough, but at my friend's I baked it for a good 10 minutes. Also try lowering the temperature just a little. Once it cracked at the folds, and in the middle it looked like a pancake, which means that the edges were overbaked, but the middle was not baked. If the biscuit is baked well, everything is fine with it.
Lolo
So I thought. Following the first biscuit, the second was baked, I baked it for about 15 minutes, so everything turned out wonderful. Something fantastic came out with the cream according to the Chuchelka's recipe, the guests were delighted, thank you very much to both of you
Scarecrow
Aha-ah-ah-ah !!! Still, mascarpone with honey is super, isn't it? What kind of honey did you add to the cream? I mean, what kind?
Lolo
I had local floral honey, but very fragrant. Yes, mascarpone with honey is a thing! Since the honey was very sweet, and the biscuit itself, too, I put only 2 tsp in the cream. (although I am a terrible sweet tooth, but that was enough). Dear Chuchelka, thank you for your wonderful recipes, I just see something from you, I immediately take it into service
pushanya
My way of rolling a biscuit into a roll may come in handy:
one . Prepare a clean cotton towel wider and longer than the finished biscuit. Lay the towel on the table and sprinkle with sugar on top
2. Immediately after baking, put the finished biscuit on a towel sprinkled with sugar, quickly remove the baking paper and roll the roll along with the towel.
3. After cooling, unwind and remove the towel. It turned out a blank for a roll with the top crust outward
Gasha
Yesterday, for the anniversary, the granddaughter baked this yummy according to the Gastronome's book "About sweet". I was going to expose, and then bummer - Tusya was ahead of me by several years

So the pictures are in the subject, dear !!!

Roll A la tiramisu

Roll A la tiramisu

Roll A la tiramisu

The number of candles by the number of months is twelve, otherwise it is not interesting to blow out one!

Roll A la tiramisu

Terribly delicious !!!
Gala
Quote: Gasha

Terribly delicious !!!
Gasha, but how beautiful it is! Such a delicate color combination!
Scarecrow
Nifigase !!!! What beauty !!)))
Gasha
Thanks, girls! The main thing is that the kids were delighted!
Crochet
Quote: Gasha

Yesterday's granddaughter's birthday
How ?! Anniversary already ?! It seems that Tasenka was born quite recently, and here the granddaughter is already a year old ...

Gashenka, baby with anniversary !!! Let him grow up as a healthy and strong little boy !!!

Galyun, roll just die to get up ... did you do it strictly strictly according to the recipe from the book? Or did you make some adjustments? I also have a grudge against him for a long time ... but lazyahh ...

The idea with the number of candles is just super!
Gasha
Kroshik, thanks! Everything is according to the recipe, but without alcohol, for children, after all ... I would not say that the recipe is difficult ... Medium complexity ... When folding, it strives to crawl back, the biscuit is very soft-friable ... Roll up, helping with a spatula

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