TIRAMISU ROULADE:

INGREDIANTS :

COFFE –FLAVOURED LIQUEUR - 2 TABLESPOON
WATER -60 ML
CASTER SUGAR - 2 TABLESPOON
INSTANT COFFEE GRANULES - 1 TABLESPOON
BOILING WATER -1 TABLESPOON
EGGS -3
CASTER SUGAR EXTRA - 110 GM
PLAIN FLOUR -75 GM
FLAKED ALMONDS - 2TABLESPOON

COFFEE LIQUEUR CREAM :

MASCARPONE - 250 GM
THICKENED CREAM - 125 ML
COFFEE FLAVOURED LIQUEUR - 2 TABLESPOON


METHOD:

PREHEAT OVEN TO HOT [220C/200C].GREASE 25 CM*30CM SWISS ROLL PAN;LINE BASE AND TWO LONG SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM OVER LONG SIDES.

COMBINE LIQUEUR WITH THE WATER AND SUGAR IN SMALL SAUCEPAN;BRING TO A BOIL.REDUCE HEAT;SIMMER ,UNCOVERED,WITHOUT STIRRING ,ABOUT 5 MINUTES OR UNTIL SYRUP THICKENS SLIGHTLY.REMOVE FROM HEAT,STIR IN HALF OF THE COFFEE IN THE BOILING WATER.

DISSOLVE REMANING COFFEE IN THE BOILING WATER.

BEAT EGGS AND EXTRA SUGAR IN SMALL BOWL WITH ELECTRIC MIXER ABOUT 5 MINUTES OR UNTIL SUGAR IS DISSOLVED AND MIXTURE IS THICK;TRANSFER TO LARGE BOWL ,FOLD IN DISSOLVED COFFEE.

MEANWHILE ,SIFT FLOUR TWICE ONTO PAPER.SIFT FLOUR OVER EGG MIXTURE THEN FOLD GENTLY INTO MIXTURE.SPREAD SPONGE MIXTURE INTO PAN;SPRINKLE WITH ALMONDS.BAKE ABOUT 15 MINUTES.

MEANWHILE PLACE A PIECE OF BAKING PAPER CUT THE SAME SIZE AS SWISS ROLL PAN ON BENCH;SPRINKLE EVENLY WITH ABOUT 2 TEASPOONS OF CASTER SUGAR.TURN SPONGE ONTO SUGARED PAPER;PEEL AWAY LINING PAPER.USE SERRATED KNIFE TO CUT CRISP EDGES FROM ALL SIDES OF SPONGE,ROLL SPONGE FROM LONGSIDE,USING PAPER AS GUIDE;COOL.

MEANWHILE ,BEAT INGREDIANTS FOR COFFEE LIQUEUR CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFTPEAKS 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.