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Tiramisu Cake Roll Step by Step Pictures

To see the full recipe click HERE

Since my Tiramisu Cake Roll is a favorite here I wanted to make sure it was clear how to make it so it comes out looking pretty and tasting delicious. Just follow these steps and it will be perfect.

I like to use my food processor with the egg beater attachment. I use this for both the cake batter and the cream. You can use another type of beater such as a hand beater or a kitchen aid.
Place eggs and egg whites into the food processor and blend till pale and frothy. 
See the difference? Below in the picture the eggs are very pale. 
Add honey and vanilla and mix for a little to combine. 
Add in the flour and baking powder. 
Batter is done. It will be more runny than thick. 
Spray the baking paper really well with oil. This will prevent the cake from sticking. 
Pour batter onto pan and spread till smooth and even. 
Bake 12-15 minutes till it looks something like this: 
Roll from one side to the other and let sit till cool. 
Cake below is rolled and cooling down. 
Use a fork to make holes all over the cake. 
Take the coffee mixture and place all over the cake. I used a silicone brush. 
Cake below is all soaked and ready for the cream. You may have some coffee left. You can add as much as you want. The more you use the more coffee flavor you will have. I used about 3/4’s of it here. 
Place the whole can of coconut milk into the food processor. Blend on med/high. In just a under a minute it should fluff up. IMPORTANT: Make sure you place the can in the fridge OVERNIGHT before doing this. Otherwise it will not fluff up. 
Once you put some on a spoon and it doesn’t fall off, it is ready.
Now spread 3/4’s of the cream all over the cake. If your cake does crack or tear a bit it is fine. You will not be able to tell once it is rolled up and frosted. As you see mine tore a bit on the bottom and I ended up tasting 🙂 
Roll up the cake the same way you had done before. End with the seam side down. Now place the cake on a plate you plan to serve it on and frost with the rest of the cream. 
Take some dark chocolate and grate some all over the top of the cake. 
Voila! Your cake is complete and ready to be devoured.
Enjoy! I hope this helped you and I really hope you make this. I suggest making two, one will disappear quickly before your eyes. Magic I tell you– or maybe just some really awesome tasting cake.

Again, to see the full recipe click HERE

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3 Comments

  1. Anonymous says:

    can you use any bottle of coconut milk? mine did not come out creamy at all, even after leaving it in the fridge

    1. Aw Sorry! Be sure to use a can that is high in fat, don't go for the lower fat coconut milk. Also, after you take it out of the fridge open the can and take out all the white part to whip up. Leave any of the clear liquid in the can. That will prevent it from thickening. You can add some of it, but not all. That should help.

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