First of all, prepare the coffee biscuit dough: separate the yolks from the whites and whip the latter until stiff peaks.
Separately, whip the egg yolks with the sugar for at least 15 minutes.
Add the coffee to the egg yolks first, then sifted flour and cocoa.
Finally, stir in the egg whites, mixing slowly with a bottom-up movement.
Pour the mixture onto the oven tray lined with parchment paper, level the surface and cook for 10-12 minutes at 180 ° C in a preheated static oven.
Remove from the oven, turn the biscuit dough upside down on a second sheet of parchment paper, gently pull off the sheet used for cooking and roll the biscuit dough on itself, letting it cool down.
When the biscuit dough is cold, prepare the coffee cream: Whip the very cold cream from the fridge directly with mascarpone and condensed milk (if you are not sure, whip the cream alone, dilute the mascarpone with the condensed milk and only in then add the 2 compounds), then stir in the coffee, stirring very gently so as not to disassemble the mixture.
At this point you can assemble the cake: take the biscuit dough and open it gently; fill it with the coffee cream (you can leave 1/3 aside for decoration, if you want), roll it up again (always with the help of parchment paper) and let it rest in the fridge for at least 2 hours.
Take the roll back and decorate it as you like.
The coffee roll is ready, keep it in the fridge until ready to serve.
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