Coffee Swiss Roll with Amaretti: the recipe for the irresistible no-bake dessert

The Coffee Swiss Roll with Amaretti is a delicious, no-bake dessert. The base, reminiscent of the classic cheesecake, is prepared by working the biscuits, reduced to powder, with melted butter and coffee until a thin and perfectly moldable sheet is obtained. This is filled with an enveloping whipped cream and mascarpone cheese cream to which you can also add a teaspoon of instant coffee, to further strengthen its aroma. Then wrap the base like a roll and finally cut into slices. The result is a fragrant and irresistible delicacy, very quick to make and ideal to serve as a refined after meal dessert or a delicious afternoon snack.

Tips

The tip for the perfect success of this dessert is respecting the cooling times of the base, in this way you will obtain a perfectly flexible and moldable biscuit sheet.

If you are a true lover of this drink, you can add a teaspoon of soluble coffee, to be dissolved in a little cream before whipping it, to further strengthen its flavor; or, for those with a sweet tooth, you can also enrich the filling with dark chocolate drops.

In case you have children at the table, guests who do not tolerate coffee, or cannot drink it after a certain time, you can use the decaffeinated coffee or barley.

The roll with coffee and biscuits should be stored in the freezer until ready to be served; then cut it into slices, let them soften at room temperature for a few minutes and then enjoy them as an accompaniment to a good espresso or a homemade coffee liqueur.

If you liked this recipe, you must also try the coffee cheesecake.

How to store Coffee Swiss Roll with Amaretti

The roll with coffee and amaretti biscuits can be stored in the refrigerator, covered on the surface with a sheet of cling film, for a maximum of 1-2 days.

How to make Coffee Swiss Roll with Amaretti

Prepare the base; collect the dry biscuits and the amaretti biscuits in a stand mixer (1) and blend until you have a fairly fine powder.

Collect the biscuit powder in a bowl, add the melted butter and cold coffee, then mix well (2) until you get a homogeneous dough similar to a shortcrust pastry.

Form a ball, wrap it in cling film (3) and let it rest in the refrigerator for at least 1 hour.

After the resting time, take the dough back and roll it out between two sheets of parchment paper, using a rolling pin, until you get a thickness of 3-4 mm (4). Put it back in the refrigerator for a couple of hours.

Meanwhile, in a bowl, work the whipped cream, sugar and mascarpone cheese with a whisk until you get a soft cream (5).

Take the biscuit sheet and spread the cream with the help of a spatula (6).

Using the parchment paper, gently wrap the biscuit sheet (7) and form a roll. Close it well with parchment paper and keep it in the freezer until ready to serve.

At this point, cut the roll into slices about 1 cm thick, let them soften slightly, garnish with a coffee bean and serve with a good coffee (8).