Roll rio de janeiro
Instructions
Shelled the only egg yolks in a bowl, combine granulated sugar and mount them in cream.
Then add the salt and then flour and potato flour, sieved down from.
Mix thoroughly, then incorporate the egg whites lush.
Special paper-lined baking sheet, imburratela and plate lie above the mixture in an even layer about 1 inch; gilds it in a hot oven at 220 degrees for about 8 minutes.
Then reflect on a kitchen towel and roll it up using the same towel.
Mix the mascarpone with icing sugar, the dissolved coffee with rum and stir well.
Unwrap dough biscuit roll, spread with prepared cream, rewind it and put it on a sheet of wax paper.
Melt the chocolate cover, with the dose of coffee and 20 g of icing sugar and cream smeared all over the roll.
Fairies solidify before serving in slices.
Ingredients and dosing for 4 persons
- 2 eggs
- 40 g of flour
- 40 g of potato starch
- 100 g of sugar
- 200 g of mascarpone
- 70 == G icing sugar
- 1/2 cup of strong espresso coffee
- 2 tablespoons of rum
- 1 tablespoon of freeze-dried coffee
- 150 g of chocolate cover
- 1 pinch of salt
- For the mold:
- Butter