Tiramisu cake roll
Totally irresistible coffee soaked cake roll with creamy mascarpone filling.
Servings: 6
Calories: 511kcal
Equipment
Ingredients
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
Instructions
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
Whipped Mascarpone
- Make the filling while cake is cooling
- Beat mascarpone, heavy cream and powder sugar until smooth and fluffy, about 1-2 minute with Electric hand mixer. Once it has reached the right consistency, do not overbeat as it can become runny.
- Place frosting into the fridge until cake is cooling to further set
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
Nutrition
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