Who does not like creamy mascarpone in combination with coffee and slightly bitter cocoa? This divine combination of flavors is united in the recipe below. I promise it will not disappoint you! 😉
Ingredients for the roll:
• 150 g of egg (about 5 whites)
• 3 tbsp sweetener of choice
• 1 teaspoon of white vinegar
Ingredients for the filling:
• 200 g of mascarpone
• 150g Greek yoghurt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla flavoring
• 4 tbsp cooked in chilled coffee
• 1 tablespoon of rum
Whip the egg whites until stiff peaks form. Add sweetener and vinegear and beat around half a minute so the ingredients are well mixed. Line your dish (mine was around 20x30cm) with baking paper spread the egg whites evenly. Bake in a preheated oven at 160 ° C for 35-40 minutes. When cool, gently “peel off” the baking paper. If necessary, helf yourself with a knife.
Then prepare the cream. With a hand mixer, mix all the ingredients. If desired, add more coffee, rum or sweetener. Spread the cream evenly over the baked egg whites and sprinkle it with real cocoa. Gently roll in a roulade and put in the refrigerator for at least one hour, so it sets.