Ingredients
FOR THE COFFEE BISCUIT DOUGH
RESTRICTED COFFEE
30ml
CASTER SUGAR
140 gr
FLOUR 00
110 gr
EGG
4
UNSWEETENED COCOA POWDER
1 Teaspoon
FOR THE STUFFING
MASCARPONE CHEESE
250 gr
FRESH CREAM
200ml
POWDERED SUGAR
100 gr
RESTRICTED COFFEE
40ml
FOR THE FINISHING
CHOCOLATE COVERED COFFEE BEANS
to taste
The coffee roll is a soft and delicious dessert, prepared with a soft biscuit dough and a creamy and enveloping filling made with mascarpone, restricted coffee and whipped cream. A refined and spectacular dessert, designed for espresso lovers, ideal to bring to the table to celebrate a birthday, to delight guests at the end of a festive lunch, or for a special snack in the company of friends.

To prepare it, start with the coffee biscuit dough, obtained by working the egg yolks with the sugar with an electric whisk and then gradually incorporating the sifted flour, the bitter cocoa powder, a cup of espresso and the egg whites, whipped until stiff. very firm. After a short baking in the oven of no more than ten minutes, the biscuit is sprinkled with granulated sugar, wrapped in cling film while still warm and then left to cool completely to room temperature. At this point all you have to do is fill the base with the prepared mascarpone and coffee cream, roll it up and let it harden in the fridge for about a couple of hours: the result will be a fragrant and delicious cylinder, to be garnished on the surface with more mascarpone cream and chocolate-covered coffee beans.

For impeccable success, in addition to respecting the cooking times indicated, it will be important to let the biscuit dough wrapped in cling film cool: this way it will remain moist and elastic and you won’t run the risk of breaking it.

If you like, you can enrich the filling with dark chocolate chips, or you can replace the mascarpone with ricotta or another Philadelphia-type spreadable cheese. For a more fragrant result you can flavor the biscuit with the seeds of a vanilla bean, a pinch of cinnamon or a vial of almond essence while, if there are children among the guests, you can opt for decaffeinated coffee.

Find out how to prepare the coffee roll by following the step-by-step procedure and advice. If you love coffee desserts, also try the coffee donut or the mocha cake.

How to prepare the coffee roll
Step 1
Break the eggs, separate the whites from the yolks and collect the latter in a bowl 1.

Step 2
Add the granulated sugar and work the ingredients for about 15 minutes with the help of an electric whisk, until the mixture is light and fluffy 2.

Step 3
Separately, whip the egg whites until stiff 3.

Step 4
Add the coffee at room temperature 4.

Step 5
Add the flour several times, sifted with the bitter cocoa powder 5, and mix with a spatula.

Step 6
At this point, add the whipped egg whites and incorporate them, mixing gently so as not to dismantle the mixture 6.

Step 7
Pour the creamy and homogeneous mixture obtained into a 25 cm square baking pan, lined with baking paper, and distribute it evenly with a spatula 7. Then bake at 175 °C and leave to cook for about 10 minutes.

Step 8
Once this time has elapsed, take the biscuit dough out of the oven, turn it upside down onto a clean sheet of baking paper and delicately remove the baking paper 8.

Step 9
Sprinkle the surface with a little granulated sugar and wrap the coffee biscuit, while still hot, with a sheet of cling film 9. Then leave to cool for at least 1 hour at room temperature.

Step 10
Prepare the filling: collect the mascarpone, icing sugar and espresso coffee 10 in a large bowl, and mix the ingredients well with a hand whisk until the mixture is smooth and free of lumps.

Step 11
At this point, whip the very cold cream from the fridge and add it, a little at a time, to the prepared cream 11.

Step 12
Once cold, free the biscuit dough from the transparent film and fill it with the mascarpone and coffee cream 12: keep some aside for the finishing.

Step 13
Gently roll the biscuit on itself, being careful not to break it 13.

Step 14
Seal the roll well with a sheet of cling film and leave it to compact in the fridge for a couple of hours 14; then remove the film, place it on a serving plate and spread the surface with a little mascarpone and coffee cream.

Step 15
Garnish the coffee roll with other tufts of cream and chocolate-covered coffee beans 15, bring to the table and serve.