Berries Tiramisu Cake Roulade
Berries Tiramisu Cake Roulade Recipe. An amazing roulade recipe for the classic Tiramisu Cake soaked in coffee with a mascarpone cream and fresh berries.
Ingredients
Cake-
- 5 large eggs
- 3/4 cup granulated sugar
- 2 Tbsp sour cream
- 1 tsp baking powder
- 1 cup all-purpose flour, measured then sifted
Soaking-
- 1/3 cup strong coffee
Cream-
- 8 oz mascarpone cheese, room temp
- 2 cups powdered sugar
- 1 3/4 cups heavy whipping cream, cold
- ¼ tsp vanilla extract
Décor-
- 6 oz fresh raspberries
- 8 oz fresh strawberries
- 1/3 cup milk chocolate, chopped
- ½ tsp cocoa powder
Instructions
Cake Roulade:
- Preheat oven to 355°F. Line baking sheet with parchment paper. Spray with baking spray and lightly dust with flour. Set aside
- Separate egg whites from egg yolks. Beat egg whites on high speed for 2. Continue beating and slowly add sugar. Beat another 2 minutes, until stiff peaks form.
- In a separate bowl, beat egg yolks and sour cream. Add yolk mixture to egg whites and mix on low speed to combine.
- In a small bowl, combine flour and baking powder. Add the flour to the batter. Mix on low speed for a few seconds. Turn of the mixer. With a spatula continue folding the batter until well incorporated.
- Pour batter into the baking sheet. Bake 12-14 minutes.
- Once baked, let cool about a minute. With a sharp knife, release edges of cake from baking sheet.
- Roll cake into a roulade. Set aside to completely cool.
Cream:
- Meanwhile, prepare cream. Beat mascarpone, vanilla and powdered sugar until well incorporated.
- In a separate bowl, beat the heavy whipping cream until whipped. Add whipping cream to the mascarpone, mix. Refrigerate until needed.
- Slowly unroll roulade. Brush roulade with coffee.
- Spread about 2/3rd of the cream. Dust lightly with cocoa powder.
- Slowly roll roulade back up.
- Cover the top and sides of roulade with cream. Dust with additional cocoa
- Top with fresh berries.
- Refrigerate for at least 2 hours. Enjoy.