A roulade { Pronounced as “RU- LAAD“} is a french word meaning – roll- and is a dish of filled rolled meat or pastry. Roulade can be savory or sweet.

Swiss roll is an example of a sweet roulade. This dessert has a  classic twist made from an airy delicate sponge cake rolled into a roulade with a cream cheese or mascarpone cheese flavored filling.

Tiramisu of the other hand, is a French coffee flavored dessert mostly served at high end restaurant or coffee shops but trust me it’s very much possible to make it at home. I already have a recipe ready for you guys, that I shared recently. If you think you missed out on that recipe, don’t sweat find it HERE.

There are different steps in making a tiramisu roulade.

First, here’s what you’ll need:

Prep time: 25 mins   Bake time: 14 mins  Chill time:  2 hours

Assemble time: 10 mins  Total time: 2 hours 49 mins

Serves: 6 pax

Yields: 1 roulade

Main Ingredients:

*Sponge Cake*

*Flavored filling*

  • 75 g of cream cheese – softened
  • 1/4 cup of desiccated shredded unsweetened coconut
  • 1/2 cup of powdered sugar
  • 1 cup of whipping cream
  • 1 Tablespoon of vanilla extract

*Garnish*

  • Unsweetened dark cocoa powder
  • Edible heart shaped sprinkles
  • Edible round colored sprinkles

*Important tools used:

  • An oven
  • Serviette
  • 9″ X 14″ shallow baking tray
  • Parchment paper
  • Rubber spatula
  • Scraper
  • Sieve
  • Large mixing bowls
  • Measuring spoons and cups
  • Electric hand mixer

Instructions:

Step 1: Preheat the oven to 185 degrees Celsius

Step 2: Prep the baking tray – Take your shallow 9 x 14 inch tray, drizzle with some cooking oil and spread the oil evenly at the bottom as show in the video. Place a well fitting piece of parchment paper, and the oil will act as the glue. Drizzle more oil on top of that piece of parchment paper, then sift some of unsweetened dark cocoa powder on top. Set it aside.

Step 3: Prep the sponge cake mixture – First separating the yolks and the egg whites. In a large bowl, using an electric hand mixer, whisk the egg whites on their own first for 2 mins on the highest speed until it gets frothy with soft peaks. Gradually add in the sugar bit by bit while mixing until the consistency gets to be glossy with stiff peaks. Add in the buttermilk { 2 Tablespoon of whole milk + 1/2 teaspoon of white vinegar Set it aside to curdle for like 2 min.} Whisk the meringue and the buttermilk together until well combined for a minute more.  Next goes in the dry ingredients ie – baking powder and the all-purpose flour. Using a rubber spatula, fold the flour into the meringue consistency gently. Remember, we need to incorporate as much air as possible.

 

Step 4: Bake in the oven for 14 mins. – First add the sponge batter to the prepped baking tray and evenly spread it out using a scraper and bake in the preheated oven for exactly 14 mins.

Step 5: Roll it out – Once baked, let it cool for 1 min. Using a knife, run the knife along the edges of the tray to loosen the sponge cake up. On top of it, Place a larger parchment paper, then flip the tray – meaning the side of the sponge that has the parchment paper that it baked with initial should now be facing upwards. The cake should still be warm, act quickly by gently, by peeling off the parchment paper. Take your coffee mix and pour it gradually all over the surface of the cake just as shown in the video. With the help of the larger piece of the parchment paper that is at the bottom, roll it up an fasten the edges. Set it aside.

Step 6: Prep the flavored cream cheese filing – in a large bowl, add vanilla + icing sugar + desiccated coconut shreds + the cream cheese. Mix those together with a rubber spatula until is all combined. In a separate bowl, add in the whipping cream, whisk until you get stiff peaks. Add in the cream cheese mix to the whipped cream, whisk until its well combined.

Step 7: Assemble the filling to the sponge cake – Allow the video to be your guide. Gently unroll the sponge cake, add 1/2 of the filling and level it out. Roll it back up, with the help of the same larger parchment paper. Place it in the fridge {Ice-box} to chill for 2 hours.

Step 8: Garnish – Remove the parchment paper completely off the roulade. Divide the remaining cream cheese filling into two again. One of the half add it to a piping bag fitted with a nozzle tip. The other half, spread it all over the top of the roulade. Sift more unsweetened dark cocoa powder on top. Make another layer of pattern from the mixture in the piping bag just as shown in the video. I went one step further by adding some colored edible sprinkles and some heart shaped colored sprinkles too.

Step 9: Slice and serve with a tall warm glass of milk. That’s what I always pair a sweet treat with. They compliment each other.

Summary: I’m super proud of the outcome. The layering, the flavors intertwined and the garnish gives it life. The cream cheese coconut filling is mildly sweet with a touch of a coffee flavor that lifts the taste to this dessert. It’s magnificently delicious and a party please-er.

A slice of heaven.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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