Tiramisu cake roll is espresso flavored sponge cake, brushed with coffee syrup and filled with mascarpone cheese and whipped cream filling. This simple yet elegant dessert is sure to bring a smile to everyone’s faces. My son ate three pieces. It’s a big achievement for him as he is not a huge fan of cakes.
For the cake
- 1/2 cup cake flour plus more for dusting the pan
- 5 eggs, room temperature, separated,
- 1 tsp pure vanilla extract
- 1/2 cup plus 2 tsp sugar, divided
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 57 g butter, melted and cooled
- 2 bsp powdered sugar
For the syrup
- 1/2 cup brewed espresso
- 2 tbsp sugar
- 1 tbsp coffee liqueur (optional)
For the filling
- 250g mascarpone cheese
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 1 tbsp coffee liqueur
- 250 ml chilled heavy cream
- cocoa for dusting
- Preheat oven to 175°C. Lightly coat a 25 x 37.5 cm pan with baking spray and line with parchment paper.
- Spray parchment paper with baking spray and dust with flour; shake off any excess flour and set aside.
- In your mixer’s bowl, beat together yolks, vanilla, and 1/2 cup sugar at high speed until thick and pale for about 7-10 minutes.
- Add half of flour to yolks-mixture and fold it in gently. Add the rest of the flour and fold in gently. Set aside.
- In a large mixing bowl combine egg whites, salt and cream of tartar; beat at medium speed until soft peaks form.
- Add 2 tablespoons sugar and continue to beat until whites just hold stiff peaks.
- Fold 1/4 of whites into yolk mixture, then fold in remaining whites until thoroughly combined.
- Pour melted butter in a small mixing bowl. Stir 1/2 cup of the prepared cake batter into melted butter.
- Gently fold the butter mixture back into the batter; fold until thoroughly combined.
- Spread batter evenly in previously prepared pan; rap pan once on counter to eliminate air bubbles.
- Bake for 10 to 12 minutes, or until top of cake springs back when you touch it.
- Sift powdered sugar over cake; cover cake with a kitchen towel and a baking sheet.
- Holding sheet and cake pan together, flip cake onto cloth on baking sheet. Carefully peel off the parchment paper.
- Using the towel, roll up cake, jelly-roll style, keeping it wrapped in the towel.
- Place cake seam-side down on a rack, still wrapped in the towel, and cool completely.
- Prepare the syrup. Combine espresso and sugar in a small saucepan and bring to a boil. Stir until sugar dissolves, then boil until liquid is reduced to a 1/4 cup. Remove from heat and stir in coffee liqueur (optional); let cool to room temperature.
- Make the Filling. Combine mascarpone, sugar, cinnamon and coffee liqueur (if not using, replace by 1 tbsp coffee syrup) in a large bowl; beat with a mixer until thoroughly combined. Set aside.
- In a separate bowl, beat heavy cream until it just holds stiff peaks. Fold the whipped cream into the mascarpone mixture until combined.
- Assemble the roll. Gently unroll cooled cake on a baking sheet, keeping it on the towel. Brush cake with the espresso syrup.
- Using an offset spatula, spread the whipped cream filling evenly over cake, leaving a 1 cm border all around. You can leave some filling for decoration.
- Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet. Dust with cocoa powder. It’s ready to serve!
Recipe adopted from Diethood