Delicate roulade with mascarpone cream and cocoa-coffee base.
No. of servings
|Semi skimmed milk 1,5%||50||ml|
black coffee 50 ml
Stir in the coffee, made a cooled beforehand.
Pour in a flour, add milk with mixed cocoa. Whisk the mixture until smooth.
egg white 3 pcs
Beat the egg whites until they are foamy.
Gently incorporate the egg white foam into the batter...
... and pour into the baking dish covered with baking paper.
Bake for 20 minutes at 180 °C.
After baking, roll the dough and let it cool. It holds better shape after filling with cream.
Beat the butter together with sugar and stir in the mascarpone.
Spread the filling over the base...
...and roll it up. Let it harden in a cold place.