Tiramisu Roulade

A community recipe by gianduia

Not tested or verified by Nigella.com

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'.

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 ounces 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 sliced almonds

For the Coffee Liqueur Cream

8⅚ ounces mascarpone cheese
4 fluid ounces 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.