Tiramisu gypsy arm

Preparation

1. Preheat the oven to 220º and prepare an oven tray with a greaseproof paper.

2. We put the eggs and sugar in the glass, place the butterfly and program 4 minutes, temperature 37, speed 3 1/2. Reschedule 3 more minutes, at the same speed, without temperature to fluff them.

3. Add the flour, yeast and coffee to the glass and mix 10 seconds, speed 2 1/2. Remove the butterfly and finish wrapping with the spatula.

4. Put the dough on the tray, spread well so that it fills the entire tray and bake for approximately 8 minutes.

5. While preparing another greaseproof paper on a table. Sprinkle sugar on top.

6. Dump the cake sheet on top of the sugar paper that we had prepared on the table. Remove the first paper carefully. If it resists, you can brush it with cold water to loosen it. We leave it rolled while it cools.

7. For the filling we mix the icing sugar, the mascarpone, the Philadelphia and the vanilla sugar with the butterfly until we get a homogeneous mixture with the butterfly, 5 seconds at speed 3.

8. Unroll the cake, spread the filling and roll it to get the shape of a gypsy arm. We are helping each other with the vegetable paper. It is not necessary to squeeze much. Leave a centimeter of the final edge without spreading the filling so that when we finish rolling it it does not come off. Place the edge at the bottom to prevent it from unrolling.

9. We place the arm where we are going to serve it and sprinkle with cocoa. That easy!