Name: Tiramisu-style roulade – a coffee dessert with ladyfingers, amaretto and a velvety cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 6 eggs (yolks and whites separated); a pinch of salt; 6 tablespoons powdered sugar; 3 heaping tablespoons all-purpose flour; 1 heaping tablespoon Solamyl (potato starch); ½ packet baking powder; 3 tubs plain spreadable butter (total approx. 600 g); 2 tubs sour cream (total approx. 380 g); 3 tablespoons powdered sugar (to taste); 1 pack of long ladyfingers (12 pcs); 1 cup cooled strong coffee (approx. 150 ml); 1 large shot of amaretto (stir into the coffee); 1 pack instant whipping cream + 150 ml well-chilled milk; cocoa / Granko for sprinkling

Preparation procedure

Sponge sheet Preheat the oven to 200 °C. Line a large shallow baking tray with baking paper. Whisk the egg whites with a pinch of salt into stiff peaks. With the mixer running, gradually add the powdered sugar, then beat in the yolks one at a time. Gently fold into the mixture the flour, Solamyl and baking powder. Spread the batter on the tray and bake for about 10 minutes until light golden. Let cool completely on the tray (do not roll while warm).
Cream Whip the spreadable butter with the sour cream and powdered sugar into a smooth cream. Sweeten to taste.
Ladyfingers and coffee Stir the amaretto into the cooled coffee. Quickly dip the ladyfingers into it (only lightly, so they don’t become soggy).
Assembling the roulade Spread most of the cream over the cooled sheet (reserve a few tablespoons to smooth the edges). Along the length, place 3 rows of soaked ladyfingers (4 in a row each). Begin rolling: use the baking paper to help, tighten the roulade so it holds its shape. Neaten the edges with the remaining cream.
Finishing Whip the instant whipping cream with the milk according to the instructions. Spread over the surface of the roulade and sprinkle with cocoa/Granko. Refrigerate for at least 4 hours, ideally overnight, to set.

Total preparation time

Active work: 30–35 minutes
Baking and cooling the sheet: 30–40 minutes
Chilling in the fridge: 4–8 hours
Total: approx. 5–9 hours (most of the time is inactive chilling)

Number of servings

10–12 servings

Conclusion

The tiramisu-style roulade is a dessert that combines the classic coffee flavor with an impressive roulade presentation. A fluffy sponge, a gentle tangy cream and ladyfingers soaked in coffee with amaretto create a perfectly balanced whole. It’s great with coffee, for celebrations or as a refined weekend finish – and it tastes even better the next day.

Tiramisu-style roulade – a coffee dessert with ladyfingers, amaretto and a velvety cream recept

For 10 portions

Ingredients

Dough (sponge sheet):

Cream and filling:

To finish:

Preparation procedure

Total preparation time

Number of servings

Conclusion

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