Tiramisu roll

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 1 pinch of salt
• 90 g flour
• 30 g cornstarch
• 1 tsp baking powder
• 200 g currants
• 300 g cream
• 2 packs of cream stiffener
• 250 g mascarpone
• 50 g cane sugar
• 70 ml Amaretto
• 225 ml espresso, cold
• Currant panicle(s)
• cocoa

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

with currants

For the sponge cake, beat the eggs with the salt until frothy, gradually adding the sugar. Mix the cornstarch, baking powder, and flour, sift in, and fold in. Spread the dough on a baking tray lined with baking paper and bake at 180°C (top/bottom heat) for about 12 minutes. Sprinkle a tea towel with sugar and turn the sponge cake out onto it immediately after baking. Remove the baking paper and roll up from the long side. Allow to cool. For the filling, wash the currants, remove them from the stalks, and drain well. Whip the cream with the cream stiffener until stiff. Beat the mascarpone with the Amaretto and sugar until smooth. Then fold in the cream. Set aside 1/3 of the cream for decoration and mix the currants into the rest. Roll up the sponge cake and drizzle completely with espresso. Spread the currant cream on top and roll up again. Cover the entire roll with the remaining cream. Before serving, dust the roll with cocoa and decorate with currant berries.