Biscotti Roll with Coffee and Cream

Preparation35 min.
Тotal35 min.
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  • biscotti - 21 oz (600 g)
  • coffee - 1 1/5 cups (300 ml) brewed black coffee or espresso
  • oil - 1 tbsp
  • sugar - 1 cup
  • cream - about 1 cup unsweetened liquid
  • cinnamon - 1 stick
  • cream - 2/5 cup (100 ml) whipped
  • fruit - fresh, optional for decoration
  • jam - 2 tbsp


In a proper elongated pan, lay aluminum foil. Preheat the cream with cinnamon and sugar cane, but do not boil. Remove from heat and let it cool.

Soak the biscotti in the cream, and arrange them in two rows. Between the two rows of biscuits distribute a thin layer of sweet cream, which must be for the fruits that you intended for decoration.

Pour the remaining cream on top of the biscotti.

Arrange the biscotti line you soaked thoroughly with hot coffee, which you add 1 tsp butter. Wrap the roll in foil and put it in the freezer for 1 hour and 10 minutes.

Then release it from the form and remove the foil. Spread with whipped cream and garnish with thinly sliced fruit.


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