This dessert made by Luca Mortencino is essentially a tiramisu on a roll! Of course, its preparation is a little more troublesome than the "classic" version in a bowl, but the taste of melting biscuit, gently embracing the filling of cream with Mascarpone cheese, will delight you!
It is necessary
- For the cream:
- - 5 tbsp. Sahara;
- - 40 ml of water;
- - 4 small yolks;
- - 125 g butter;
- - 125 g of Mascarpone cheese.
- For a biscuit cake:
- - 2 large yolks;
- - 2 large squirrels;
- - 2 large eggs;
- - 130 g of sugar;
- - 7 tsp flour.
- To soak the biscuit:
- - 150 ml of brewed coffee;
- - 25 g of sugar.
- For chocolate glaze:
- - 100 g of dark chocolate;
- - 2 tbsp. unsweetened cocoa powder.
Instructions
Step 1
Let's start with impregnation. Let's brew strong coffee with a tablespoon of sugar and leave to cool to room temperature. If you are brewing coffee in a Turk, strain it through a sieve to get rid of the grounds.
Step 2
Now let's move on to the cream. We take the oil out of the refrigerator in advance so that it softens. In a small saucepan, bring water to a boil and add sugar. Cook over medium heat, stirring occasionally, to 121 degrees (use a special kitchen thermometer). If you do not have a thermometer in your household, then after 8 - 10 minutes you should scoop up the syrup with a spoon: if it flows from it in the form of a thick thread, then remove it from the heat.
Step 3
Beat the yolks and carefully start adding sugar syrup to them, beating without stopping. Beat until the mass becomes thick, light, dense and does not increase in volume, about 5 minutes at medium speed. Send the cream to the refrigerator to cool for about an hour.
Step 4
Beat the butter lightly with a mixer and begin to gradually add the Mascarpone cheese to it, whisking well each time. As a result, we should get an absolutely smooth cream. Beat it with the addition of the cooled yolk mass.
Step 5
Preheat the oven to 240 degrees. Line a 30x40 cm baking sheet with baking paper. Beat 2 yolks and eggs with 115 g of sugar. With the remaining sugar, beat the whites until peaks. In the yolk-egg mixture, sift the flour and stir so that there are no lumps. Then gently, kneading with a spatula from top to bottom, combine the proteins with this mixture. The mass must be liquid enough!
Step 6
Pour the mass onto a baking sheet and set off to bake for 4 - 5 minutes. Then turn the finished biscuit on a towel, remove the baking paper, cover with a second towel and cool for 20 minutes.
Step 7
We remove the towel from the biscuit, put it on a sheet of baking paper or parchment and soak it with coffee, sparing no syrup! Apply a layer of cream (do not overdo it, otherwise you will not roll it up!) And roll it into a tight roll with the help of parchment. We send it to the freezer for 60 minutes.
Step 8
After an hour, remove the paper from the slightly frozen roll. Melt the chocolate in a water bath and put it on a roll, and sprinkle with cocoa on top. Cut into portions and put in the refrigerator for another 4 hours. Bon Appetit!
