First of all prepare the cream: whip the chilled cream from the fridge and set aside, then whip the mascarpone with the icing sugar, then add the mascarpone cream, stirring from the bottom upwards so as not to disassemble.
Let it rest in the freezer.
Place a sheet of film on the work surface, then begin to wet the biscuits in the coffee, without soaking them, and arrange them in a row as you see in the picture.
Take the cream and spread it on the biscuits, then, using the plastic wrap, close the biscuits around the cream, creating a sort of cannon of ladyfingers.
Close the film well and place in the freezer for at least 2 hours.
Before serving, pull the roll out of the freezer, remove the film, sprinkle with cocoa and serve your tiramisu roll.
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