You’ll love this Kinder Bueno Tiramisu Roll without coffee (we’re using cocoa instead). Trust me, it’s heavenly good!
- 200 grams of ladyfinger biscuits
- 2 cups of hot cocoa
- 250 grams of Mascarpone cheese
- 400 grams of whipped cream
- 200 grams of sweetened light hazelnut spread (if using unsweetened spread, add around 50 grams of sugar)
- 2 packets of stabilizer for whipped cream (Sahnesteif)
- 5-6 Kinder Buenos
- For Decoration:
- 200 grams of whipped cream
- 1 packet of stabilizer for whipped cream (Sahnesteif)
- 1 tablespoon of cocoa powder
- Cocoa powder for dusting
- 3 Kinder Buenos
- Also Needed:
- Cling wrap
Line a baking sheet with cling wrap, preferably double-layered. Briefly dip the ladyfinger biscuits in hot cocoa, arrange them in two rows closely on the baking sheet, and let them sit for about 1 hour until the biscuits soften and can be shaped without breaking. If the sheet fits in the fridge, it's good to chill it there.
Prepare the filling by mixing Mascarpone with liquid whipped cream, hazelnut spread, and stabilizer for whipped cream until creamy.
Evenly spread this mixture over the ladyfinger biscuits. Then, cut the Kinder Buenos into pieces and distribute them on top.
Using the cling wrap, press the ladyfinger biscuits together. Slide both forearms under the wrap, press evenly upwards until they're almost touching. Tighten the cling wrap at the ends to keep the roll in shape. Let it chill in the fridge for another 3-4 hours.
Remove the cling wrap. Whip the cream with stabilizer and cocoa powder until stiff, put it in a piping bag with a star tip, and decorate the roll. Dust with cocoa powder, garnish with Kinder Buenos, and serve!
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