Description
This no-bake vanilla tiramisu roll is a creamy and indulgent dessert with layers of coffee-soaked ladyfingers and a luscious mascarpone vanilla cream filling. Rolled up and chilled, it’s a modern twist on the classic Italian dessert that’s easy to prepare and perfect for the holidays.
Ingredients
Units
Scale
For the roll:
- 24–30 ladyfingers (savoiardi)
- 1 cup (240ml) brewed coffee, cooled
- 1/4 cup (60ml) coffee liqueur (optional)
For the filling:
- 8 oz (225g) mascarpone cheese, softened
- 1 cup (240ml) heavy cream, whipped
- 1/2 cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For the topping:
- 2 tbsp cocoa powder, for dusting
- Shaved white chocolate (optional)
Instructions
- Prepare the filling:
- In a large mixing bowl, beat mascarpone cheese, powdered sugar, vanilla extract, and almond extract until smooth.
- Gently fold in the whipped heavy cream until fully combined. Set aside.
- Prepare the ladyfingers:
- In a shallow dish, combine the brewed coffee and coffee liqueur (if using).
- Quickly dip each ladyfinger into the coffee mixture, ensuring they are moist but not soggy.
- Assemble the roll:
- On a large piece of plastic wrap, arrange the soaked ladyfingers in a single layer, slightly overlapping, to form a rectangle (approximately 10×12 inches).
- Spread the mascarpone filling evenly over the ladyfingers, leaving a small border around the edges.
- Roll the dessert:
- Using the plastic wrap to help, gently roll the ladyfingers into a tight log, starting from the short side. Wrap the roll tightly in the plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Finish and serve:
- Remove the roll from the refrigerator and carefully unwrap. Dust the top with cocoa powder and garnish with shaved white chocolate, if desired.
- Slice into 1-inch pieces and serve chilled.
Notes
- For a non-alcoholic version, replace the coffee liqueur with vanilla or almond extract in the soaking liquid.
- To stabilize the whipped cream, you can add 1/2 tsp of unflavored gelatin dissolved in a little warm water before folding it into the mascarpone.