Strawberry tiramisu biscuit roll

Name: Strawberry tiramisu biscuit roll
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 4 Eggs (size M); 100 g Sugar; 75 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 20 g Cocoa; 3 sheets white gelatine; 1 jar(s) (314 ml; draw-off weight: 175 g) Mandarin Oranges; 300 g Strawberries; 2 TEASPOONS soluble coffee "espresso taste; 250 g Whipped cream; 250 g Mascarpone cheese; 250 g Low-fat curd; 50 g Sugar; 1 package Vanillin sugar; 3 TABLESPOONS Amaretto; 1 TEASPOON Cocoa; 4 Tiramisu truffle (approx. 10 g each); baking paper; 7-10 Tbsp kitchen towel

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

4 Eggs (size M)
100 g Sugar
75 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
20 g Cocoa
3 sheets white gelatine
1 jar(s) (314 ml; draw-off weight: 175 g) Mandarin Oranges
300 g Strawberries
2 TEASPOONS soluble coffee "espresso taste
250 g Whipped cream
250 g Mascarpone cheese
250 g Low-fat curd
50 g Sugar
1 package Vanillin sugar
3 TABLESPOONS Amaretto
1 TEASPOON Cocoa
4 Tiramisu truffle (approx. 10 g each)
baking paper
7-10 Tbsp kitchen towel

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Add sugar. Stir in the egg yolks one after the other. Mix flour, cornstarch, baking powder and cocoa and sieve onto the egg foam mixture. Fold in loosely.
2
Spread on a baking tray lined with baking paper (approx. 39x32 cm) and bake in the preheated oven (electric cooker: 200°C / gas: level 3) for 10-12 minutes, turn out on a damp kitchen towel and remove the baking paper. Wrap the sponge cake in the cloth and let it cool down. Soak the gelatine in cold water. Drain the mandarins. Wash and clean the strawberries, dab dry and, except for 4 for decoration, cut them into pieces the size of a mandarin. Dissolve 1 teaspoon of coffee powder in 3-4 tablespoons of boiling water and let cool. Sprinkle the coffee on the sponge cake. Whip 100 g cream until stiff. Stir mascarpone, quark, sugar and vanilla sugar until smooth. Squeeze the gelatine, dissolve and mix with Amaretto. Gradually stir into the mascarpone quark and fold in the cream. Spread on the sponge cake, sprinkle with strawberries and mandarins and roll up.
3
Sprinkle the coffee on the sponge cake. Whip 100 g cream until stiff. Stir mascarpone, quark, sugar and vanilla sugar until smooth. Squeeze the gelatine, dissolve and mix with Amaretto. Gradually stir into the mascarpone quark and fold in the cream. Spread on the sponge cake, sprinkle with strawberries and mandarins and roll up. Cover and put in a cool place for 3-4 hours. Mix cocoa and remaining coffee powder and sieve over the sponge roll. Cut roll into pieces. Whip the rest of the cream until stiff and put it into a piping bag with a star-shaped spout. Decorate pieces with cream tuffs, halved strawberries and tiramisu truffles. Results in about 14 pieces
4
Cover and put in a cool place for 3-4 hours. Mix cocoa and remaining coffee powder and sieve over the sponge roll. Cut roll into pieces. Whip the rest of the cream until stiff and put it into a piping bag with a star-shaped spout. Decorate pieces with cream tuffs, halved strawberries and tiramisu truffles. Results in about 14 pieces