Log tiramisu

Method

1. 1

   separate the yolks from the white eggs. Whip the yolks with sugar until the mixture whitens. Stir in flour, warm melted butter, then snow-mounted whites with 1 pinch of salt. Spread this dough on a plate covered with baking paper. Bake 10 min at 180°C (th. 6).

2. 2

   At the outlet of the oven, turn the hot biscuit over a damp cloth. Take off the paper and roll the hot cookie into the towel. whisk the egg yolks with the sugar powder. Add 200 g of mascarpone and whisk. Scent 2 tablespoons. Soup soup d-amaretto.

3. 3

   Roll the cooled biscuit. Imbib it with fragrant coffee from the rest of the damaretto. Cover with cream. Roll and wrap in a food film. Refrigerate 2 hours. Remove the film. Cover the log with the remaining whipped mascarpone with fresh cheese, butter, icing sugar and bitter almond aroma. Cut each end clean. Refrigerate again 2 hours (or until serving). At the last moment, sprinkle with cocoa.

Nutrition

calories

380 kcal

fatContent

22 g

fiberContent

1 g

sugarContent

32 g

sodiumContent

120 mg

proteinContent

6 g

cholesterolContent

100 mg

carbohydrateContent

40 g

saturatedFatContent

15 g

unsaturatedFatContent

7 g

Indicative values from the source, for the original recipe.

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