Tiramisu biscuit roll

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Finally, add 100 g sugar and salt. Beat the egg yolks one after the other. Mix flour, starch, almonds and baking powder, sieve onto the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper, smooth it down. Bake in the preheated oven, middle shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Turn the sponge cake onto a tea towel sprinkled with a little sugar and carefully remove the baking paper. Roll up the sponge cake plate with the cloth and let it cool

2. 2

   Soak gelatine in cold water. Mix mascarpone, quark, vanillin sugar and 60 g sugar. Melt the squeezed gelatine in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Halve the cream. Mix espresso powder and 1 tsp. hot water and stir into one half of the cream. Chill both creams for about 15 minutes until they start to gel

3. 3

   Unroll the sponge roll. Spoon both creams onto the base, leaving about 1 cm free at the edges. Marble the cream slightly and roll up again. Chill the sponge roll for about 2 hours. Dust with cocoa before serving

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
220 kcal

CARBS
18 g

FATS
14 g

PROTEINS
7 g