Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sponge
Blackberry cream
Serve
How it's done
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Sponge
Place a double layer of cling film on a baking tray. Pour the coffee into a deep bowl, soak the sponge fingers in the coffee, place close together on the cling film in two rows, leave to absorb for approx. 30 mins.
Blackberry cream
Place the cream cheese, sugar and vanilla in a bowl, mix until smooth using a whisk.
Place the blackberries in a measuring cup, puree, stir into the cream cheese. Beat the cream until stiff, carefully fold into the mixture. Transfer approx. 150 g of the blackberry cream to a piping bag, leave to set in the fridge for decoration.
Tiramisu roll
Spread the remainder of the blackberry cream approx. 10 cm wide in the middle of the sponge fingers.
Press the cling film together firmly and evenly along the long edges with the help of your forearms, creating a roll.
Seal the cling film and twist tightly at the ends. Leave the tiramisu roll to set in the fridge for at least 3 hrs.
Serve
Remove the cling film. Place the tiramisu roll on a platter, dust with a little cocoa powder. Dot the chilled cream on top of the roll using the piping bag, decorate with the blackberries.
| Shelf life: | Wrapped in cling film, the tiramisu roll can be kept in the fridge for approx. 1 day. |
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