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Tiramisu Crêpe Cake Roll
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Tiramisu Crêpe Cake Roll

5 godz.Porcje: 10Nutri-Score D€€
od @chula_buonappettito4 importyugotowano 0 razy
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Składniki

10 osób
  • egg yolksNabiał2 kawałki
  • sugarSpiżarnia60 g
  • mascarpone (room temperature)Nabiał200 g
  • double cream (cold)Nabiał300 ml
  • vanilla extractSpiżarnia7,5 ml
  • coffee liqueur (optional, divided)Napoje30 ml
  • eggsNabiał4 kawałki
  • milkNabiał420 ml
  • plain flourProdukty zbożowe210 g
  • cornflourSpiżarnia8 g
  • cocoa powder (plus extra for dusting)Spiżarnia25 g
  • sugarSpiżarnia38 g
  • saltPrzyprawy1,5 g
  • vanilla extractSpiżarnia5 ml
  • salted butter (melted)Nabiał45 g
  • espresso (cooled)Napoje120 ml
  • cocoa powder (for the soak)Spiżarnia6 g
  • coffee liqueur (for the soak)Napoje15 ml
  • ladyfingers (or morning coffee biscuits)Piekarnia150 g

na porcję

Wartości odżywcze

286kcal

Węglowodany
26 g
Białko
6 g
Tłuszcz
18 g
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Przybory

  • Miska ×3
  • Rondel
  • Trzepaczka
  • Sito
  • Patelnia
  • Płyta kuchenna
  • Mikser ręczny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 3

  4. Prepare the espresso soak

    • Mix the espresso, cocoa powder and coffee liqueur until smooth.
    Krok 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.
    Krok 5

  6. Roll and chill

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

  7. Finish and serve

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