Tiramisu roulade
Posted on 31/12/1969

INGREDIENTS

2 tbsp coffee flavoured liquer
1/4 cup water
2 tbsp caster sugar
1 tbsp instant coffee
1 tbsp boiling water
3 eggs
1/2 cup caster sugar, extra
1/2 cup plain flour
Coffee Liquer Cream
250g mascarpone cheese
1/2 cup thickened cream
2 tbsp coffee flavoured liquer

STEP ONE

Pre-heat oven to 200 degrees celcius. Grease and line a 25cm x 30cm swiss roll pan.

STEP TWO

Coffee Syrup: Place the liquer, water and sugar in a small pan. Bring to the boil, then reduce heat and simmer, uncovered without stirring for 5 minutes or until mixture thickens slightly. Remove from heat, stir in half the coffee. Reserve the syrup.

STEP THREE

Dissolve remaining coffee in the boiling water.

STEP FOUR

Coffee Sponge: Beat eggs and extra sugar in a small bowl until thick and creamy (about 5 minutes). Fold in dissolved coffee and then the sifted flour. Spread mixture into pan and bake for about 15 minutes.

STEP FIVE

Place an additional piece of baking paper (larger than the tray) on the bench and sprinkle with about 2 teaspoons of caster sugar. Turn sponge onto paper and peel away paper lining. Using the paper as a guide roll sponge from the long side. Allow to cool.

STEP SIX

Coffee Liquer Cream: Beat ingredients in a small bowl until firm peaks form.

STEP SEVEN

Assemble: Unroll sponge and brush with the reserved syrup. Spread the cream and then re-roll the sponge. Cover with plastic wrap and refrigerate for 30 minutes before serving.

STEP EIGHT

Enjoy!