Monday, April 5, 2010

Coffee Swiss Roll Tiramisu

750ml strong black coffee, cooled - used 1/2 cup strong black coffee
1 tsp vanilla essence
2 eggs, separated
3tbsp caster sugar
250gm vegetarians mascarpone cheese
250ml cream, whipped
1 pack ready made coffee swiss roll
2tsp dark cocoa powder

  1. Put the coffee in a bowl to cooled it down. Using electric beaters, beat the egg yolks and sugar in a small bowl for 3 minutes, or until thick and pale then stir with vanilla essence. Add the mascarpone, and beat until just combined. Fold in the cream with a metal spoon.
  2. Beat the egg whites until soft peaks form. Fold quickly and lightly into the cream mixture with a metal spoon , trying not to loose the volume.
  3. Quickly arrange half the slices swiss roll in base of a deep serving dish, just pour a little bit strong black coffee with spoon to make it wet or more easier spray or brush on top of the swiss roll with coffee. Spread half the cream mixture over the wet swiss roll.
  4. Again pour, spray or brush with coffee the remaining slices swiss roll and repeat the layers. Smooth the surface and dust liberally with cocoa powder. Refrigerate for 2 hours, or until firm, to allow the flavours to develop


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