Tiramisu Roll with Mascarpone Cream and Raspberries | Rulou Tiramisu cu cremă de mascarpone și zmeură
Ingredients
For the Biscuit Layer:
For the Cream:
For the Filling:
Instructions
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Prepare the Coffee Mixture
- In a large bowl, mix 1 tablespoon instant coffee, 1 teaspoon vanilla essence, and 300 ml water. Stir until the coffee dissolves completely.
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Soak the Biscuits
- Take 2 packets of biscuits and dip each one for a few seconds into the coffee mixture, making sure the biscuits are well soaked but not too soggy.
- Arrange the soaked biscuits in a rectangular tray or a flat surface, lined with plastic wrap.
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Chill the Biscuits
- Once the biscuits are arranged, cover them with another layer of plastic wrap.
- Let them sit in the fridge for about 1 hour to soften.
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Prepare the Cream
- In a large bowl, combine 250 g mascarpone cheese, 500 ml cream cheese, 4-5 tablespoons powdered sugar, 1 teaspoon vanilla essence, and the zest of 1 orange.
- Mix everything until smooth and well incorporated to form the creamy filling.
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Assemble the Roll
- After the biscuits have softened, remove the plastic wrap.
- Spread the prepared cream evenly on top of the biscuits using a spatula. Be gentle to avoid breaking the soft biscuits.
- Using a piping bag, pipe 100 g of chocolate cream in a line down the middle of the cream layer.
- Add a few raspberries on top of the chocolate cream.
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Roll the Cake
- Carefully roll the biscuit and cream layers tightly, forming a log or roll.
- If needed, gently press the roll to ensure it stays together.
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Chill and Serve
- Refrigerate the tiramisu roll for another 30-60 minutes to set.
- Once chilled, slice the roll and serve. Enjoy!
This tiramisu roll is an easy, yet elegant dessert perfect for any occasion. The combination of coffee-soaked biscuits, creamy mascarpone filling, chocolate, and fresh raspberries will surely impress your guests!
