Tiramisu cake roll
Totally irresistible coffee soaked cake roll with creamy mascarpone filling.
Prep Time30 minutes mins
Cook Time1 hour hr
Waiting time6 hours hrs
Total Time7 hours hrs 30 minutes mins
Course: Dessert
Cuisine: Italian
Servings: 6
Calories: 511kcal
For the cake roll
- 4 Eggs room temp
- 70 g Superfine sugar
- 30 g Whole milk room temp
- 40 g Vegetable oil
- 50 g Pastry flour low protein content flour
- 20 g Corn starch
- ½ Teaspoon Cream of tartar optional
- Few Tablespoon Coffee strong espresso to drizzle the sponge
Filling & Decoration
- 30 Grams Icing sugar
- 250 Grams Mascarpone high fat content
- 200 Grams Heavy Cream 36% fat, use very cold
- Few Tablespoon Cocoa powder Unsweetened Dutch processed
- Few Pieces Coffee beans to decorate
Start with the cake roll
Heat oven to 170 C / 338°F
Beat 4 egg yolks with half of the sugar (35g) until pale and fluffy and sugar fully dissolves, ideally in a Stand mixer Mix in other wet ingredients: milk and oil
Sift flour and corn starch in and fold just until combined
Using your Stand mixer whip 4 egg whites with cream of tartar (if using) on low speed for 2-3 minutes then turn on higher speed and continue whipping and adding the rest of the sugar (35g) in small amount at a time. Whip for about 5 more minutes just until shiny stiff peaks, do not overbeat Fold ⅓ of the meringue into the egg yolk flour mixture. Once incorporated, fold the rest of the meringue in very gently with a rubber spatula. The mixture should stay very airy. Carefully pour the batter into the baking pan and very gently smooth the top with an offset spatula Bake for 25 min
Prepare a Cooling rack with a kitchen towel on top dusted with powder sugar Flip the cake over to the kitchen towel and while it's still hot, roll it up with the kitchen towel in between the roll
Let the cake roll cool to room temperature in this rolled format
Assemble
Make sure sponge is on room temp and filling is cold and stable, can hold its shape
Make a small amount of strong espresso
Gently unwrap the cake roll, drizzle coffee all over it, the sponge should get the coffee flavour all over without getting super wet
Spread an even layer of whipped mascarpone on the sponge with an Offset spatula. Leave some whipped mascarpone for later usage to frost the cake roll Carefully roll up the cake from the short edge using the kitchen towel to help push the cake roll onto itself
Wrap the cakeroll into plastic wrap and place into the fridge for min 4 h to set
After 4 h unwrap the cakeroll, spread some more whipped mascarpone on the top evenly and generously dust with cocoa powder
Decorate with more whipped mascarpone using Wilton petal nozzle tip and a few coffee beans Cut the edges off before serving
Store in fridge
Calories: 511kcal | Carbohydrates: 28g | Protein: 9g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 80mg | Potassium: 144mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1241IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg