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Ingredients
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French Crème (Crème Anglaise)
Tiramisu Filling
Breads & Dipping
Espresso Syrup & Toppings
Method
French Crème (Crème Anglaise)
- 1
- 2
Whisk yolks and sugar
While milk warms, whisk 4 egg yolks, 0.33 cups granulated sugar and 0.125 tsp fine salt in a heatproof bowl until pale and slightly thickened.
- 3
- 4
Cook gently
Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil.
- 5
Finish and chill
Remove from heat, stir in 1 tsp vanilla extract. Strain the crème through a fine-mesh sieve into a bowl to remove any cooked bits. Cool at room temperature for 10 minutes, then cover and chill in the refrigerator until cold (at least 20–30 minutes). Reserve about 1/3 cup of chilled crème to fold into the tiramisu filling and keep the rest for serving alongside the rolls.
Tiramisu Filling
- 6
Whip cream
In a chilled bowl, whip 1 cup cold heavy cream with 0.33 cups powdered sugar and 1 tsp vanilla extract until soft to medium peaks form.
- 7
Prepare mascarpone base
In another bowl, gently loosen 1.5 cups cold mascarpone with a rubber spatula until smooth and slightly fluffy — do not overbeat (avoids graininess).
- 8
Combine and lighten
Fold about one-third of the whipped cream into the mascarpone to lighten it. Then fold in the remaining whipped cream until uniform. Gently fold in 1 tbs unsweetened cocoa powder and 1/3 cup of the chilled French crème (crème anglaise) reserved earlier to add silkiness and a subtle coffee-cream flavor. Taste and adjust sweetness with a tiny pinch of powdered sugar if needed.
Breads & Assembly
- 9
Prepare slices
Trim crusts if desired. Use a rolling pin to gently flatten each of the 8 brioche/challah slices to make them thin and pliable (about 1/8–1/4 inch thick). This makes rolling easier and helps the filling adhere.
- 10
Fill and roll
Divide the tiramisu filling into 8 portions (about 3 tablespoons each). Spread a portion evenly over each flattened slice, leaving a 1/2-inch border. Roll each slice tightly from one short end to the other, sealing the edge by pinching the dough slightly.
- 11
Make the dip
In a shallow dish whisk together 3 large eggs, 0.5 cups whole milk, 1 tbs granulated sugar and 0.125 tsp fine salt until homogeneous.
- 12
Dip and fry
Heat a large nonstick skillet over medium and add 2 tbs unsalted butter. Working in batches if necessary, quickly dip each roll (seam-side down first) into the egg-milk mixture — just long enough to coat the outside but not saturate (about 2–3 seconds per side). Place seam-side down in the skillet and cook, turning often, until golden brown on all sides and warmed through, 2–3 minutes per side. Keep cooked rolls warm on a baking sheet in a 200°F (90°C) oven.
Espresso Syrup & Toppings
- 13
Make espresso syrup
Stir together 0.75 cups cooled strong espresso and 2 tbs granulated sugar in a small saucepan or bowl until sugar dissolves. Stir in 2 tbs coffee liqueur if using. Warm gently if needed to dissolve sugar, then cool slightly.
- 14
Finish and serve
Arrange warm stuffed tiramisu rolls on plates. Lightly brush or drizzle the espresso syrup over each roll (about 1–2 tbs per roll, depending on preference). Dust each roll with a generous pinch of unsweetened cocoa powder (use the 2 tbs) and a light sprinkling of powdered sugar. Serve immediately with the remaining chilled French crème (crème anglaise) on the side for dipping. If desired, spoon any extra tiramisu filling next to the rolls for an extra creamy bite.
- 15
Storage
Leftovers: keep components separate (rolls wrapped, crème and filling chilled) and assemble/refresh by warming rolls briefly and brushing with espresso syrup before serving. Consume within 1–2 days for best texture.
