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Roll-tiramisu «Dzhirellina» Luke Montersino

Posted date : 01.02.2016 In Dessert, Different dishes

Roll-tiramisu

I found this recipe from Mary DolceVita on form prepare the house for a long time, but could not gather strength, as all recipes rolls spoiled my oven, which is simply dried them. But not at this time! Sponge roll prepared for this recipe rolled without any problems.

Ingredients

Biscuit «rolle»:

2 egg yolks

2 protein

2 whole eggs

100 g of sugar + 1 tablespoons into proteins

70 g flour

vanilla

Cream:

35 g of water

110 g sugar

4 egg yolks

130 g mascarpone (room temperature)

130 g butter (room temperature)

+ Calyx Coffee + 1.5 tablespoons Amaretto liqueur, cocoa — powder and 70 g of chocolate

Note

1. To prepare the sponge cake, beat the egg whites with a pinch of salt in a solid foam , add 1 tablespoons sugar and beat until stable peaks (proteins by tilting the bowl should not spill out). 2 egg yolks combine with whole eggs and sugar and beat until light fluffy masses. (about 10 minutes).

2. sift flour 2 times and begin to enter into the mass together with proteins in 3 divided doses. Add a third of the flour, a third of the beaten egg whites, stir gently with a spatula from top to bottom, and repeat the procedure 2 more times. The dough should get air.

3. spread the dough on the laid paper baking pan and flatten, send in a preheated 180 degree oven for 12 — 15 minutes.

4. Sugar cream mixed with water and bring to a boil. Egg yolks stir at maximum speed mixer. sugar syrup is boiled to 118 degrees (if no thermometer, then cook until the moment when, dropping the syrup in cold water, you can roll up enough of her tight ball, but not yet the caramel). When the sugar is completely dissolved and begins to boil, it is necessary from time to time to drip syrup in a small dish of cold water. First, the drop will simply be spread and disappear if the drop remained at the bottom of the saucer, try to collect it from the bottom of the fingers, if a drop of more soft ball of it do not work, then the syrup still undercooked (about 115 degrees). If you happen to collect a drop of a ball, it became more dense during cooling, but not yet completely frozen in solid caramel syrup is ready — 118 degrees. Important: when checking availability syrup (dripping it on the saucer) to remove the saucepan from the heat! Otherwise, the syrup can quickly digest. Ready immediately pour the syrup in a thin stream into the egg yolks, whisking continuing.

5. take out the cake, turn it to the other side and carefully remove the baking paper, again we turn a biscuit on a clean towel and turn hot roll, leave to cool.

6. Beat the mass to cool, add the mascarpone, whisk on medium speed. Increase the speed by adding sliced ??butter, until a lush cream. Perevzbeyte not mix! Once the cream butter is completely mixed, turn the mixer. Raskrychivaem roll, remove the towel and soaked in coffee syrup. Lubricates the surface of the cream and turn into a loaf, wrap in foil and remove Pszczew in the freezer until completely pour cream.

Translated by site: chocolate-kiss.ru