Comments on: Tiramisu Layer Cake

By: Missekat

Missekat — Mon, 21 Jul 2008 19:02:29 +0000

Hi.. as a professional Chef and Baker, I’d like to give you an advice that might help if you want to try maing a roulade again:

Make the sponge cake thin. And be carefull when you bake it. If it gets dry, it’ll crack. If it’s too thick, it’ll crack. Yeah, it’s difficult :-)

And like Am said: Use the baking paper to roll it with and leave it rolled up with the paper around it for a minute or two, to let the filling set. Also, if the filling is too liquid, it’ll all just mash together, (again).

Good luck, and I hope the advice is usefull :-)

By: Andrew Hundson

Andrew Hundson — Mon, 21 Jul 2008 09:48:16 +0000

Looks yummy :)

By: Am

Am — Wed, 16 Jul 2008 09:42:21 +0000

I’ve only succeeded with one roulade to date… so I know the pain of the failed roulade. I’ve seen it done many times though, and I’ve pretty much figured out how to do it by now. I think it’s like sushi a little bit, if you ever made that. You must have some kind of wrapper, like a piece of parchment paper, or a silicone mold to hold the roll in place, and force it to keep its shape. My former chef used to use a bread knife to push the seam in, and roll with the other hand, but to be honest, a homemade roulade doesn’t need to look that good. The last thing you need to remember is that if you don’t leave the roulade wrapped in that shape for at least a minute, it may lose a little of its shape, and depending on the filling, come undone. Hehe, the funny thing is, I think sushi’s even a little easier, because it doesn’t break like cake does, though I’ve never had it happen to me. Just take it real slow. I think there’s even a trick where you can roll it first with a towel (before it’s frosted), hold it there so it “remembers” its shape, and then unroll and do all kinds of fun things with it afterwards. Anyway, kudos on your resourcefulness. Maybe I’ll just do that next time.

By: diva

diva — Thu, 10 Jul 2008 07:21:06 +0000

aaah! thank you for this recipe. i can never resist a tiramisu. it’s my ultimate fine dining dessert (or also a messy weekend dessert)…can’t wait to give this a try. x

By: Tartelette

Tartelette — Wed, 09 Jul 2008 16:28:43 +0000

Making good use of things gone rong in the kitchen is a great skill to have…I am selfishly happy the roulade did not rolled because I can stare at this instead! Well done!

By: Linda

Linda — Wed, 09 Jul 2008 11:23:44 +0000

Thank you all for your advice and kind comments! :D

David – LOL! Go you in 2009!

Hmm, tiramisu flavoured signature drink… yeah baby!!

By: Jamie

Jamie — Mon, 07 Jul 2008 17:11:43 +0000

I can see why it would be hard to roll, I have never made a roulade before. I have seen a red velvet cake roulade before and was tempted to buy it at walmart but I didn’t. Tiramisu is good but it’s a lot of work to make it seems especially with a 14 month old running around getting into mischief every second of the day I barely have a chance to even make a pizza crust properly. haha. It’s a pain to even make cookies anymore it seems.

By: David

David — Mon, 07 Jul 2008 10:00:50 +0000

Linda,

Coffee marscapone…..you have to make my signature drink for the 2009 Barista Championships!!!

Happy birthday by the way. Hope the new job is treating you well.

Dave

By: White on Rice

White on Rice — Sun, 06 Jul 2008 23:59:23 +0000

I could never get tired of your beautiful tiramisu. Sorry to hear that it took a few tries to finish it, but it did turn out just amazing and drool worthy. And Your beautiful blog, I would love to eat everything here!

By: Carol Rode

Carol Rode — Sat, 05 Jul 2008 16:10:25 +0000

Hi there Linda, what a gorgeous blog this is – I enjoyed every second of the 20 minutes I was here! You don’t know how glad I am to discover a fellow aussie foodblogger! I picked up the same Woman’s Weekly Cookbook just last week but haven’t had the chance to make anything from it- I LOVE how you’ve improvised this recipe, it looks absolutely stunning ;o)