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Tiramisu Crêpe Cake Roll
Postre

Tiramisu Crêpe Cake Roll

5 hPara 10Nutri-Score D€€
de @chula_buonappettito4 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • egg yolksLácteos2 piezas
  • sugarDespensa60 g
  • mascarpone (room temperature)Lácteos200 g
  • double cream (cold)Lácteos300 ml
  • vanilla extractDespensa7,5 ml
  • coffee liqueur (optional, divided)Bebidas30 ml
  • eggsLácteos4 piezas
  • milkLácteos420 ml
  • plain flourCereales210 g
  • cornflourDespensa8 g
  • cocoa powder (plus extra for dusting)Despensa25 g
  • sugarDespensa38 g
  • saltEspecias1,5 g
  • vanilla extractDespensa5 ml
  • salted butter (melted)Lácteos45 g
  • espresso (cooled)Bebidas120 ml
  • cocoa powder (for the soak)Despensa6 g
  • coffee liqueur (for the soak)Bebidas15 ml
  • ladyfingers (or morning coffee biscuits)Panadería150 g

por ración

Nutrición

286kcal

Carbohidratos
26 g
Proteínas
6 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Cazo
  • Varillas
  • Tamiz
  • Sartén
  • Placa de cocina
  • Batidora de varillas

paso a paso

Preparación

  1. Make the tiramisu cream

    • Whisk the egg yolks and sugar in a bowl set over a double boiler until pale and thick.
    • Remove from the heat and cool slightly.
    • Whip the mascarpone and double cream until stiff peaks form.
    • Gently fold in the yolk mixture, vanilla and coffee liqueur.
    Paso 1

  2. Make the crêpe batter

    • Whisk the eggs, milk, plain flour, cornflour, cocoa powder, sugar, salt, vanilla and melted salted butter until smooth.
    • Strain the batter through a sieve.
    • Rest the batter for 15 minutes.
    Paso 2

  3. Cook the crêpes

    • Lightly grease a non-stick pan and heat over medium heat.
    • Pour a thin layer of batter and cook until just set.
    • Repeat with the remaining batter to make 8–10 crêpes, then let them cool.
    Paso 3

  4. Prepare the espresso soak

    • Mix the espresso, cocoa powder and coffee liqueur until smooth.
    Paso 4

  5. Assemble the roll

    • Overlap the crêpes on parchment paper into a large rectangle.
    • Spread half the tiramisu cream over the crêpes.
    • Quickly dip the biscuits in the espresso soak and arrange them on top.
    • Cover with the remaining cream.
    Paso 5

  6. Roll and chill

    • Roll up tightly using the parchment paper.
    • Wrap and chill for at least 4 hours or overnight.
    Paso 6

  7. Finish and serve

    • Dust generously with cocoa powder.
    • Slice and serve.
    Paso 7
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