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Tiramisu Roulade

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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'.

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'.

Ingredients

Serves: 0

Metric Cups

For the Tiramisu Roulade

  • 2 tablespoons coffee liqueur
  • 60 millilitres 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 millilitres thickened cream
  • 2 tablespoons coffee liqueur

For the Tiramisu Roulade

  • 2 tablespoons coffee liqueur
  • 2 fluid ounce water
  • 2 tablespoons superfine sugar
  • 1 tablespoon instant coffee (granules)
  • 1 tablespoon boiling water
  • 3 eggs
  • 3⅞ ounces superfine sugar
  • 2⅔ ounces all-purpose flour
  • 2 tablespoons slivered almonds

For the Coffee Liqueur Cream

  • 8⅚ ounces mascarpone cheese
  • 4 fluid ounce thickened cream
  • 2 tablespoons coffee liqueur

Method

Tiramisu Roulade is a community recipe submitted by gianduia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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.
  • Remove from heat, stir in half the coffee, reserve syrup. Dissolve remaining coffee in the boiling water.
  • 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.
  • Meanwhile, sift flour twice onto paper. Sift flour over egg mixture and fold gently into the mixture.
  • Spread sponge mixture into pan; sprinkle with almonds. Bake about 15 minutes.
  • 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.
  • 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.
  • Meanwhile, beat ingredients for coffee liqueur cream in small bowl with electric mixer until firm peaks form.
  • 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.
  • 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.
  • 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.
  • Remove from heat, stir in half the coffee, reserve syrup. Dissolve remaining coffee in the boiling water.
  • 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.
  • Meanwhile, sift flour twice onto paper. Sift flour over egg mixture and fold gently into the mixture.
  • Spread sponge mixture into pan; sprinkle with almonds. Bake about 15 minutes.
  • 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 superfine sugar. Turn sponge onto sugared surface; peel away the lining paper.
  • 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.
  • Meanwhile, beat ingredients for coffee liqueur cream in small bowl with electric mixer until firm peaks form.
  • 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.
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