Name: Our 20-minute Hazelnut Tiramisu Scrolls are the perfect treats
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1 tbsp instant coffee granules; 2¼ cups self-raising flour; 2 tbsp icing sugar mixture; ½ tsp baking powder; 75g cold butter, chopped; ½ cup milk, plus extra to glaze; 1 egg, lightly beaten; ½ cup chocolate hazelnut spread; Cocoa powder, for dusting; CREAM CHEESE FROSTING; 125g cream cheese, chopped; 25g butter, softened; 1 tsp vanilla extract; 1 cup icing sugar mixture

Our 20-minute Hazelnut Tiramisu Scrolls are the perfect treats

Everyone will beg you for the recipe.

Skip to Recipe

Makes 10 scrolls

Prep

40M

Cook

20M

Total

TIP: Process flour, baking powder, sugar and butter in a food processor, then transfer to a large bowl and stir in milk.

Ingredients

1 tbsp instant coffee granules

2¼ cups self-raising flour

2 tbsp icing sugar mixture

½ tsp baking powder

75g cold butter, chopped

½ cup milk, plus extra to glaze

1 egg, lightly beaten

½ cup chocolate hazelnut spread

Cocoa powder, for dusting

CREAM CHEESE FROSTING

125g cream cheese, chopped

25g butter, softened

1 tsp vanilla extract

1 cup icing sugar mixture

Method

Step 1

Line 10 holes in a 12-hole muffin pan (¹⁄³-cup capacity) with paper muffin wraps.

Step 2

Dissolve coffee in 1 tbsp boiling water in a small jug. Cool. Sift flour, sugar and baking powder into a large bowl. Using your fingertips, rub in butter to form fine crumbs. Make a well in the centre. Add combined coffee, milk and egg. Using a flat-blade knife, gently stir until mixture forms a sticky dough, adding a little extra milk, if needed.

Step 3

Turn dough out onto a lightly floured bench. Gently knead into a smooth ball.

Step 4

Using a lightly floured rolling pin, roll out dough to a 25cm x 35cm rectangle. Stir chocolate hazelnut spread in a small bowl until smooth, then spread over dough, leaving a 1cm border around edges.

Step 5

Starting from one long side, roll up firmly. Trim ends. Cut into 10 even slices. Place slices, cut-side up, in muffin wraps. Lightly brush tops with extra milk.

Step 6

Cook in a 180°C (fan-forced) preheated oven for about 20 mins, or until golden brown. Remove. Stand in pan for 10 mins. Transfer scrolls to a wire rack to cool.

Step 7

FROSTING: Beat cream cheese, butter and vanilla in small bowl with an electric hand-held mixer until smooth. Beat in sugar in two batches, until well combined.

Step 8

Spoon frosting over scrolls. Serve dusted with sifted cocoa.

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