For this tiramisu recipe, you can find chocolate-coated coffee beans at department stores and gourmet food shops. Replace the boiling water in your syrup with 1 tablespoon of coffee-flavoured liqueur for an added burst of flavour!
Ingredients
Method
To make coffee syrup, place sugar, coffee, and 2 tablespoons of boiling water in a small bowl. Stir to dissolve the coffee and sugar, then set aside.
To make filling, beat mascarpone, cream and sugar in small bowl of an electric mixer on medium speed until soft peaks form. Cover and refrigerate.
Grease a 24cm x 33.5cm (1.5cm deep) baking tray. Line base and two long sides with baking paper, extending paper 2cm above edges.
Beat eggs in a small bowl of an electric mixer for about 2 minutes, or until frothy. Once done, beat in sugar, 1 tablespoon at a time. Beat for a further 6-8 minutes, until pale and thick.
Meanwhile, dissolve coffee in 2 tablespoons of boiling water in a small heatproof bowl, then stir in butter.
Sift flour over egg mixture. Gently fold in using a large metal spoon. Add the coffee and butter mixture. Gently fold in until just combined. Pour the mixture into the prepared tray and spread it into the corners.
Cook in a 180C °C preheated oven for 12-14 minutes, until sponge springs back when lightly touched with fingertips.
Meanwhile, place a clean tea towel on the bench and top with a sheet of baking paper. Sprinkle with extra sugar, then turn the sponge onto the sugar before gently removing the paper lining.
Working quickly, loosely roll up the sponge in the tea towel from the long side. Stand 5 minutes. Unroll. Brush the sponge evenly with syrup. Spread with two-thirds of the filling. Scatter over grated chocolate. Roll up again to enclose filling. Cover and refrigerate the roll and the remaining filling for at least 2 hours or overnight.
Transfer the roll to a serving plate, then dollop the remaining filling on top. Afterwards, decorate with chocolate-coated coffee beans and extra-grated chocolate.
