Tiramisu Cake Roll
This Tiramisu Cake Roll is a delectable dessert that combines the classic flavors of tiramisu with the lightness of a sponge cake, making it a dessert that is both indulgent and satisfying. It is a dessert that is sure to please anyone with a sweet tooth.
Ingredients
Coffee Sponge Cake
- 3/4 cup (95g) all-purpose flour
- 1 tsp (4g) baking powder
- 1 tsp (2g) instant coffee powder
- 1/2 tsp (2g) salt
- 4 eggs
- 2/3 cup (135g) sugar
- 1 tsp (5g) vanilla extract
- 2 tbsp (28g) vegetable oil
Coffee Mixture
- 1/3 cup (80ml) espresso
- 1 tbsp (15ml) Marsala wine
Mascarpone Frosting
- 9 oz (250g) Mascarpone cheese , room temperature
- 1 cup (240g) whipping cream , chilled
- 2 tsp (4g) instant coffee powder
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
Coffee Whipped Cream Topping
- 7 oz (200g) whipping cream , chilled
- 1/4 cup (30g) powdered sugar
- 1 tsp (2g) instant coffee powder
For Decorating
- Cocoa powder , for dusting
Instructions
Prepare the coffee sponge cake.
- Preheat the oven to 350F (180C). Slightly grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper.
- In a medium bowl whisk flour with, baking powder, instant coffee and salt. Set aside.
- In a large bowl add eggs, sugar and vanilla. Beat with an electric mixer until light in color and foamy. Add oil and mix until well incorporated. Gradually, fold in the flour mixture.
- Pour the batter into the prepared baking sheet and spread evenly.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar to prevent it from sticking. Cover with a kitchen towel and flip the cake over it. Remove the parchment paper. While still warm roll it up with the towel. Let cool completely.
Prepare the coffee Marsala mixture.
- In a small bowl mix the espresso with Marsala wine and set aside.
Prepare the Mascarpone coffee frosting.
- In a large bowl, mix the Mascarpone cheese with powdered sugar, vanilla and coffee powder. Add the chilled whipping cream and mix until stiff peaks form.
- Unroll the cake and use a brush to soak it with the coffee Marsala mixture.
- Spread the Mascarpone frosting evenly, leaving a ½ inch (1cm) border.
- Roll the cake back up. Refrigerate for at least 2 hours before serving.
Prepare the coffee whipped cream.
- In a medium bowl, whip the cream with powdered sugar and coffee until stiff peaks form. Spread over the rolled cake. Use the spatula to create some irregular peaks.
- Cut the ends of the roll.
- Before serving, dust the roll with cocoa powder and enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 289kcalCarbohydrates: 26.9gProtein: 5.8gFat: 17.9gSaturated Fat: 9.7gCholesterol: 106mgSodium: 118mgPotassium: 130mgFiber: 0.2gSugar: 18.9gCalcium: 92mgIron: 1mg