Sunday, September 5, 2010

Tiramisu Roulade, Reshaped!


This was supposed to be a roulade, or more commonly known here as swiss roll.

But my rolling technique failed miserably! So, it became a stack tiramisu cake instead. But it tasted just as fantastic as I expected it to be.

Have I mentioned that I'm a HUGE fan of Australian cake recipes and ideas?! ESPECIALLY recipes that are from the Australian Women's Weekly. They are my favorites! So far, all of AWW's cake recipes that I've tried have been accurate and yielded successful results. This 'almost' roulade was no exception.


Back to my failed attempt and the suspected reason for it. I didn't have a proper swiss roll cake pan to begin with, one that is wide or large enough for the batter to spread across more thinly. So, I had no choice but to use my rather small rectangular cookie tray, thinking that 'it'll do it'. Of course it didn't (yes, I'm blaming my pan!) as my cake turned out a tad too thick to be rolled successfully. Thus, it cracked while being rolled. I rolled and unrolled several times and when the cream started to spill out and everything became messy, that's it!! My patience ran thin. In the end, I thought what the heck, all I wanted was to eat this cake regardless what shape it takes. So, I scooped out all the cream again (yes, messy! messy!), cut the cake where it cracked and I got four pieces. I then stacked two pieces, with generous amount of the delicious smooth cream sandwiched in between.

The cake batter is very simple to make and it gives a very airy and light texture. The cream, which combines mascarpone cheese and thickened cream, is infused with coffee flavored liqueur and imparts a lovely aroma and full-bodied creamy taste. This cake makes a superb light but very satisfying dessert after a hearty meal.

I may have failed at my rolling technique but I'm sure you wouldn't. So here goes the recipe for the Australian Women's Weekly's Tiramisu Roulade.

2 tbsps coffee-flavored liqueur (I used Kahlua)
1/4 cup water
2 tbsps caster sugar
1 tbsp instant coffee granules
1 tbsp hot water
3 eggs
1/2 cup caster sugar (extra)
1/2 cup plain flour
2 tbsps flaked almonds

Coffee Liqueur Cream
1 cup mascarpone
1/2 cup thickened cream
2 tbsps coffee-flavored liqueur

1. Grease 25cm x 30cm swiss roll pan; line base and two sides with baking paper, extending paper 5 cm over long sides
2. Combine liqueur with the water and sugar in a small saucepan; bring to boil. Reduce heat; simmer, uncovered, without stirring, for about 5 minutes or until syrup thickens slightly. Remove from heat, stir in half of the coffee; reserve syrup.
3. Dissolve remaining coffee in the hot water.
4. Beat eggs and extra sugar in small bowl with electric mixer about 5 minutes or until sugar is dissolved and mixture is thick; fold in dissolved coffee.
5. Meanwhile, sift flour twice, then sift again over egg mixture and gently fold into mixture. Spread sponge mixture into pan; sprinkle with almonds. Bake about 15-20 minutes or until cake is done at 170 deg C.
6. Meanwhile. place a piece of baking paper cut the same size as the swiss roll pan on working top; sprinkle evenly with about 2 tbsps of caster sugar. Turn sponge onto sugared paper; peel away lining paper. Roll sponge from long side, using paper as guide; cool.
7. Meanwhile, beat ingredients for coffee liqueur cream in a bowl with electric mixer until firm peaks form. Unroll sponge, brush with reserved syrup. Spread cream over sponge then re-roll sponge. Cover roulade with plastic wrap; refrigerate 30 minutes before serving.

Happy rolling!


25 comments:

  1. Im also a big fan of AWW. I have a substantial collection of these cookbooks and Have had many successes with them. really wonderful for the price.

    i seem to recognize this recipe n by looking i know it is good. Ill have to give it a go sometime. Tq ) i have myself failed at swiss rolls cos I didnt have the rght pan. Yes it's all the pan's fault ..

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  2. If you have a normal baking tray, it will work too. I always make my rolls using a lined 28cm by 28cm baking tray with a height of about 5cm. I am sure you will get the roll very soon :)

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  3. Finally you're there again :)! I made roulade years ago and I found hard to make, I haven't made it again since ;).

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  4. That's a good way to 'rescue' your cake. I'm sure it tastes as good regardless of the form.
    I love AWW mags.

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  5. What a lovely take on tiramisu. Personally, I'm not sure if I'd try making a roulade because I'd be so worried it would break during the rolling, I think your way is much more practical.
    *kisses* HH

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  6. Roll or no roll, if it pass the taste test, it's all good! The cake still looked wonderfully soft, and can imagine the liquor flavored cream sure must be delicious. :)

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  7. MMMMMMMMMMMMMMMMMMMMMMMM,..Your dessert looks quite pretty &fab too!

    Lovely food! Yes! A lovely twist on the traditional tiramisu!

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  8. Hi dear, I hope you do not give up. I have been there, just like you too. My first swiss roll was so bad that I could not even assemble it to stack them as layers :( Try again some other time k? Jia You!

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  9. Yes, me too.I always blame it on my pan, or my oven :)

    Anyway, your roulade look delicious to me.

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  10. Swiss roll or cake, either way, it looks delicious!

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  11. haha...who cares the shape?? roll or square...all will go to our stomach as long as they are delicious!! I am really busy on packing.... :-p

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  12. the stacked cake looks equally delicious and delectable as well :)

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  13. Never mind, it still turn out well. You've made a yummy roulade. :)

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  14. I think this looks perfect! Pass me a fork please!! ;DD

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  15. roulade or not..once i get my hands on it, i'll gobble it up like chipsmore!!

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  16. It looks just perfect stacked and sounds super delicious!

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  17. Hi Petite Nyonya, I gave you an award and I hope you can pick it up. Great blog you have !

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  18. Oh! Your tiramisu rolled of not looks yummie...I am very nervous to make rolls as well for the same reason :-)

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  19. Hey Jos, how are you doing? Where have you been? Haven't seen you for a long long time. You seems pretty busy after moving over to KL. Well, at least still manage to bake. haha.... I think the cake looks nice though even it's not a swiss roll, and deliciously seducing too. I love tiramisu, not crazy but just loving the flavour. Well done, Jos! No worries, can always take another try. Have a wonderful evening.
    Cheers, kristy

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  20. I thought the cake looks really good! I would not have known any mistakes/flaws if you have not had said it.

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  21. Hi Jos, thanks for the raya greeting. Ive been so busy I havent had time to flip open my laptop. heheh

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  22. Delicious looking cake anyway, no matter what form it finally took! I'm certain you'll get it right next time.

    jessyburke88@gmail.com

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  23. A very delicious looking layered cake!
    p.s Whenever I clicked your profile directly from the message you left on my blog entries, I was always told that the profile is not available. So I usually have to go back to Dashboard to check your updates.

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  24. Mmm I think it looks delicious - rolled or not!

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  25. ...reshaped or whatever shape it really looks tempting and delicious.....

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