Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

TIRAMISU ROULADE

Related Nigella Recipes

There are no related recipes yet.

Related Community Recipes

There are no related community recipes yet.

Serves: 0

Print
What does this mean?

Coffee flavoured sponge, brushed with a coffee / liqueur syrup, covered in coffee liqueur cream and then rolled. Can use a different liqueur if preferred - e.g. Tia Maria, Kahlua, Amaretto, Frangelico, creme de cacao, Sambucca or creme de menthe. I used marsala instead of coffee liqueur. This recipe is from Australian Women's Weekly 'Cakes, Biscuits and Slices'.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures

For the tiramisu roulade

  • 2 tablespoons coffee liqueur
  • 60 ml water
  • 2 tablespoons caster sugar
  • 1 tablespoon instant coffee (granules)
  • 1 tablespoon boiling water
  • 3 eggs
  • 110 grams caster sugar
  • 75 grams plain flour
  • 2 tablespoons flaked almonds

For the coffee liqueur cream

  • 250 grams mascarpone cheese
  • 125 ml thickened cream
  • 2 tablespoons coffee liqueur

Method

  1. Preheat oven to hot (220°C / 200°C fan-forced). Grease 25cm x 30cm swiss roll pan; line base and two long sides with baking paper, extending paper 5cm over long sides.
  2. Combine liqueur with water and sugar in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until syrup thickens slightly.
  3. Remove from heat, stir in half the coffee, reserve syrup. Dissolve remaining coffee in the boiling water.
  4. Beat eggs and extra sugar in small bowl with electric mixer about 5 minutes or until sugar is dissolved and mixture is thick; transfer to large bowl, fold in the dissolved coffee.
  5. Meanwhile, sift flour twice onto paper. Sift flour over egg mixture and fold gently into the mixture.
  6. Spread sponge mixture into pan; sprinkle with almonds. Bake about 15 minutes.
  7. Meanwhile, place a piece of baking paper cut the same size as the swiss roll pan on the bench; sprinkle evenly with about 2 teaspoons of caster sugar. Turn sponge onto sugared surface; peel away the lining paper.
  8. Use serrated knife to cut crisp edges from all sides of the sponge. Roll the sponge from the long side, using paper as a guide; cool.
  9. Meanwhile, beat ingredients for coffee liqueur cream in small bowl with electric mixer until firm peaks form.
  10. Unroll sponge, brush with reserved syrup. Spread cream over sponge then re-roll sponge. Cover roulade with plastic wrap; refrigerate 30 minutes before serving. Cut into slices to serve.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment