Tiramisu Roulade
A show-stopping take on the classic tiramisu, this recipe rolls coffee soaked sponge fingers with a thick Madeira-spiked mascarpone filling to form an impressive roulade.
From the book
John and Lisa’s Kitchen
The companion to the hit ITV show, featuring all of the recipes from the 9th series
From bakes to roasts, pies to pasta, John and Lisa share their favourite recipes for all occasions
With an emphasis on simple home cooking, relaxed midweek winners and easy entertaining
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Introduction
Who doesn’t like tiramisu? So take a much-loved dessert and make it a show- stopper centrepiece. The family will love it.
Ingredients
| 3 tbsp | instant coffee granules, mixed with 300ml boiling water (or strong coffee made in a coffee machine) |
| 100ml | Madeira or Amaretto |
| 50g | soft light brown sugar |
| 500ml | double cream |
| 300g | mascarpone |
| 1 tsp | vanilla bean paste |
| 42 | sponge fingers |
| 50g | cocoa powder |
| 100g | dark chocolate |
| To decorate: | |
|---|---|
| icing sugar, to dust | |
| Bitter chocolate, to shave | |
| cocoa powder, to dust |
Method
Mix the coffee with half the Madeira, then pour the hot coffee over the sugar placed in a baking tray.
In a bowl, whisk the cream and mascarpone together with the vanilla paste and, when thick, fold in the remaining Madeira. set aside.
Lay 2 large sheets of plastic-free clingfilm on the worktop. soak the sponge fingers one by one by dipping the unsugared side into the syrupy coffee. Lay sugar-side down in rows of 3 on the clingfilm (the inside of the roulade will be the soaked part). Lay 14 rows of 3 sponge fingers across the cling film (so 3 rows across, 14 rows high). once all the rows are complete, drizzle over any remaining syrupy coffee mixture. Dust with the cocoa powder and sprinkle some of the dark chocolate over the top.
Dollop with the mascarpone mixture, spreading gently with a palette knife to the edge of the sponge fingers. sprinkle more dark chocolate over the top. Push one end of the 3 sponge finger rows down a little, making it flatter at this end than the other, so it rolls up nicely.
Roll as you would any roulade, using the clingfilm to help you make the log shape. twist the ends of the clingfilm when complete to hold the roulade together. Wrap the roulade in baking parchment, securing the ends, then place on a baking tray and chill in the fridge for a couple of hours. you can leave to set overnight or all day.
Remove the roulade from the fridge and unroll from the paper and clingfilm and paper. roll onto a serving plate. Dust with icing sugar and chocolate shavings (use a potato peeler to shave the chocolate). Dust with cocoa powder and top with more chocolate shavings. if you like, serve with a little cheeky Marsala on the side!
Tip: Fill the roulade with anything you like as long as it is not too wet: chopped nuts and orange zest would work well, or top with drained and dried tinned cherries.
Reviews
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