Tiramisu Cake Roll
Tiramisu Cake Roll with no eggs is a delectable dessert that is so easy to make! With mascarpone cheese whipped cream filling and sprinkling of cocoa, it's definitely a show stopper!
Servings: 1 cake roll
- 30 pieces lady finger biscuits
- 500 grams mascarpone cheese or 250 g mascarpone and 250 g cream cheese
- 2 tbsp powdered sugar
- ½ cup whipping cream
- 1 tbsp instant coffee granules
- 1 cup hot water
- 2-3 tbsp cocoa powder
Place mascarpone cheese in a mixing bowl and beat with a hand mixer until creamy. Add powdered sugar and whipping cream and beat again until medium-stiff peak. Set aside
Combine coffee granules and hot water in a bowl and stir until coffee dissolves. Set aside.
Lay 40cm X 40cm baking paper on top flat surface. Lightly dip lady finger biscuits in coffee syrup one at a time and arrange them in three columns (long side of biscuits facing you).
Spread 1 ¼ cup of mascarpone cream evenly on top of the biscuits. Dust top of the cream with 1 tbsp of cocoa powder making sure most of the top is coated. Keep the remaining mascarpone cream in the fridge to avoid it from melting.
Gently roll up the cake form the long side. Do not press to hard when rolling to prevent biscuits from breaking. Fold the side to secure the cake inside and place in the freezer for 1 - 2 hours to set.
Take the cake form the freezer and carefully unwrap the baking paper and transfer on a cake board or plate. Frost and decorate cake with remaining mascarpone cream and dust with remaining cocoa powder. Serve and enjoy. Bon appetit!