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coffee and mascarpone Roll

ingredients

servings

8

Type 00 wheat flour

150 grams

White sugar

150 grams

Eggs

3 unit

Vanillin

1 sachet

Baking powder for desserts

3 grams

Instant coffee powder, decaffeinated

2 teaspoons

Instant barley coffee

1 teaspoon

Mascarpone cheese

250 grams

Icing sugar

3 spoons

Fresh cream

250 grams

White sugar

2 spoons

Bitter cacao

3 teaspoons

Desserts from Italy - Sicilia

coffee and mascarpone Roll

coffee and mascarpone Roll

vegetarian with gluten with eggs with lactose

ready in

3 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

coffee and mascarpone Roll

Yummy and taste the tiramisu, the soft roll with coffee and mascarpone, is perfect as after dinner or snack for children by replacing coffee with barley.

coffee and mascarpone Roll step 1

step 1

Preheat the oven 180 degrees ventilated mode WITHOUT BIMBY: Separate the yolks from the whites, In a bowl, beat with an electric whisk the egg yolks with sugar until they become white,

coffee and mascarpone Roll step 2

step 2

to Whip the egg whites and incorporate little at a time to the egg yolks. Sift the flour with the baking powder and add to the eggs being careful not to remove the dough.

coffee and mascarpone Roll step 3

step 3

PROCEDURE BIMBY Place in the bowl eggs, sugar, flour and baking powder 3 minutes vel. 5 to 10 seconds to add the yeast.

coffee and mascarpone Roll step 4

step 4

Pour the dough on a baking sheet covered with parchment paper wet and squeezed. Bake, bake for about 20 minutes.

coffee and mascarpone Roll step 5

step 5

Freshly baked, sprinkle a tablespoon of granulated sugar, cover with foil and allow to cool.

coffee and mascarpone Roll step 6

step 6

Whip the cream whipped with 2 tablespoons sugar. Separately, in a bowl, put the mascarpone 3 tablespoons powdered sugar and strong coffee.

coffee and mascarpone Roll step 7

step 7

Mix gently with a whisk

coffee and mascarpone Roll step 8

step 8

Add the whipped cream, leaving a little aside for decoration.

coffee and mascarpone Roll step 9

step 9

Wet the base of the roll with the coffee diluted with water

coffee and mascarpone Roll step 10

step 10

Pour the cream mixture and level, without reaching the edges.

coffee and mascarpone Roll step 11

step 11

Starting with the longest edge, wrap the roll.

coffee and mascarpone Roll step 12

step 12

Wrap then with the baking paper and with plastic wrap and store in refrigerator for at least 3 hours.

coffee and mascarpone Roll step 13

step 13

After this time, remove the casings, with a sharp knife, if you want, cut the ends, dusted with cocoa and decorated with whipped cream.

coffee and mascarpone Roll step 14

step 14

Find my recipe here http://blog.giallozafferano.it/dolcettyepasticci/rotolo-caffe-mascarpone

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