Tasty and Delicate: Tiramisu Roulette Recipe
About Food:
Sweets recipe from Turkey cuisine .
"Tiramisu" dessert is loved by many with its delicacy and pleasant taste. Today we offer to cook this dessert in a slightly unusual design - in the form of a roulette. Mir. presents a recipe for a less tasty and delicate tiramisu roulette.
"Tiramisu" dessert is loved by many with its delicacy and pleasant taste. Today we offer to cook this dessert in a slightly unusual design - in the form of a roulette. Mir. presents a recipe for a less tasty and delicate tiramisu roulette.
HOW MANY PERSON
8 peoplePREPARATION TIME
25 minuteCOOKING TIME
12 minuteingredients:
- 100 grams of flour
- 100 g of powdered sugar
- 3 eggs
- 1 teaspoon of baking powder
- 250 g of cottage cheese
- 150 g of sour cream
- 6 tablespoons of granulated sugar
- 1 teaspoon of coffee
- Cocoa and coconut
For the biscuit:
For the cream:
To decorate:
Method of preparation:
To prepare the biscuit, separate the whites of the cold eggs from the yolks (eggs should be cold - this way the mass will be whipped better). Add 60 g of powdered sugar to the egg yolk and beat it with a mixer.
In another bowl, beat the egg whites with the rest of the powdered sugar. Mix half of the well-beaten egg white with the egg yolk little by little and mix carefully with a wooden spoon. Sift the flour over it and continue mixing. After adding the rest of the beaten egg white and mixing, spread the mass on a baking tray lined with greaseproof paper. Bake in an oven preheated to 190 degrees for 10-12 minutes.
If the biscuit is left in the oven for too long, it will be too dry, and if you roll it like a roulette, it may dry out and fall apart.
Take the cooked biscuit out of the oven and wrap it in a roulette shape with a kitchen towel sprinkled with sugar.
To prepare the cream, mix cottage cheese, sour cream and sugar syrup in a bowl until smooth with a blender.
So that the biscuit has a soft and fragrant coffee taste, brew coffee in a cup and cool it.
Wet the cooled biscuit with coffee and cream it on top. (Reserve the cream to decorate the top.)
Carefully fold the cream-coated roulette. After decorating the rest of the cream around and on top of the roulette, sprinkle with cocoa and coconut and put it in the refrigerator for a few hours or overnight.
After taking it out of the refrigerator and coming to room temperature, you can slice it and serve it.
In another bowl, beat the egg whites with the rest of the powdered sugar. Mix half of the well-beaten egg white with the egg yolk little by little and mix carefully with a wooden spoon. Sift the flour over it and continue mixing. After adding the rest of the beaten egg white and mixing, spread the mass on a baking tray lined with greaseproof paper. Bake in an oven preheated to 190 degrees for 10-12 minutes.
If the biscuit is left in the oven for too long, it will be too dry, and if you roll it like a roulette, it may dry out and fall apart.
Take the cooked biscuit out of the oven and wrap it in a roulette shape with a kitchen towel sprinkled with sugar.
To prepare the cream, mix cottage cheese, sour cream and sugar syrup in a bowl until smooth with a blender.
So that the biscuit has a soft and fragrant coffee taste, brew coffee in a cup and cool it.
Wet the cooled biscuit with coffee and cream it on top. (Reserve the cream to decorate the top.)
Carefully fold the cream-coated roulette. After decorating the rest of the cream around and on top of the roulette, sprinkle with cocoa and coconut and put it in the refrigerator for a few hours or overnight.
After taking it out of the refrigerator and coming to room temperature, you can slice it and serve it.
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