08/12/2022

Tiramisu Roulade

This Italian classic gets a rollover!

Serves:

6-8

Prep Time: 45 minutes

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

250g mascarpone
1 cup cream
1 tablespoon caster sugar
100g grated chocolate
cocoa, for dusting
CHOCOLATE ROULADE
4 eggs, separated
1/2 cup caster sugar
3/4 cup cornflour
1 tablespoon cocoa
COFFEE SYRUP
1 cup strong espresso coffee
1/2 cup caster sugar
1/4 cup marsala

Method

Beat mascarpone, cream and caster sugar together until soft peaks form to make Mascarpone Cream. To assemble, carefully unroll Chocolate Roulade and brush liberally with half the Coffee Syrup. Fill with half the Mascarpone Cream, sprinkle with half the grated chocolate and roll up as for a Swiss roll. Completely cover with remaining cream. Sprinkle with cocoa and remaining chocolate. Serve sliced, drizzled with remaining Coffee Syrup.
CHOCOLATE ROULADE Butter and line a large Swiss roll tin (approx. 30cm x 22cm) with baking paper. Beat egg whites until stiff peaks form and gradually beat in sugar. Gently fold in yolks. Sift the cornflour and cocoa onto the surface and fold in. Pour into the prepared Swiss roll tin and bake at 200°C for 15 minutes until springy to the touch. Turn out onto a slightly damp tea towel and gently roll up immediately. Allow to cool. Use as required.
COFFEE SYRUP Combine all ingredients in a saucepan and bring to the boil, stirring until the sugar dissolves, then simmer for 10 minutes and allow to cool to make a syrup.

Tips

The completed roulade can be made up to 24 hours in advance and refrigerated.
FOOD STYLING Use a vegetable peeler to make small chocolate curls for garnish.
DRINK Espresso Martini

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