Tiramisu biscuit roll

Ingredients

Directions

1. 1

   Crumble 50 g Amarettini. Separate eggs. Beat the egg white and 3 tbsp. cold water until stiff, pour in 100 g sugar. Fold the egg yolks into the beaten egg white. Mix starch, flour and baking powder. Sift the flour-mix over the mixture and fold in.

2. 2

   Finally, fold in the amarettine crumbs. Spread the sponge cake mixture evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 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 and let it cool down. Soak gelatine in cold water. Stir mascarpone, 3 tbsp. liqueur, vanillin sugar and 50 g sugar until smooth. Dissolve squeezed gelatine in a small pot. Stir in 3 tbsp. cream, then stir into the rest of the cream. Whip cream until stiff and fold in.

3. 3

   Stir mascarpone, 3 tbsp. liqueur, vanillin sugar and 50 g sugar until smooth. Dissolve squeezed gelatine in a small pot. Stir in 3 tbsp. cream, then stir into the rest of the cream. Whip cream until stiff and fold in. Chill the cream until it starts to gel. Mix coffee and 2 tbsp. liqueur. Roll out the sponge cake and sprinkle with coffee. Spread the cream evenly on the base, leaving about 1 cm free on the upper long side. Roll up the sponge cake tightly from the lower long side and refrigerate for at least 3 hours. Dust the sponge roll with cocoa before serving and decorate with the remaining Amarettini

4. 4

   Chill the cream until it starts to gel. Mix coffee and 2 tbsp. liqueur. Roll out the sponge cake and sprinkle with coffee. Spread the cream evenly on the base, leaving about 1 cm free on the upper long side. Roll up the sponge cake tightly from the lower long side and refrigerate for at least 3 hours. Dust the sponge roll with cocoa before serving and decorate with the remaining Amarettini

5. 5

   waiting time approx. 3 3/4 hours