Striped Tiramisu roll with raspberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites and 2 tablespoons of cold water with the whisks of the hand mixer until stiff. Add salt and 100 g sugar. Stir in egg yolks. Mix flour, starch and baking powder. Sift the flour mixture over the egg mixture and fold in. Halve the mixture and fold into one half of the cocoa

2. 2

   Fill masses into one piping bag each. Line a baking tray (32 x 39 cm) with baking paper. Spray the sponge cake masses alternately diagonally on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Remove and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake with the tea towel from one long side and let it cool

3. 3

   Soak gelatine in cold water. Mix yoghurt, vanilla pulp and 75 g sugar. Whip cream until stiff. Squeeze the gelatine and melt it in a small pot at low heat. Stir 2-3 tbsp yoghurt cream into the gelatine. Then add to the remaining cream and mix well with a whisk. Fold in the cream in portions. Chill the cream for about 15 minutes until it starts to gel. Sort raspberries

4. 4

   Unroll the sponge cake, spread evenly with the cream, leaving an approx. 1.5 cm wide edge on the upper and lower long side. Spread the raspberries on the cream. Roll up the sponge cake from the lower long side. Chill for about 3 hours.

5. 5

   Melt the couverture over a warm water bath, allow to cool, fill into a piping bag and decorate the sponge roll with it

6. 6

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
29 g

FATS
10 g

PROTEINS
7 g